Pork Adobo

Pork Adobo is a loved Filipino dish noted for its combination of salt, sour, and umami flavours. Given its deliciously strong flavor, it often becomes the star of the dining table. However, creating the perfect Pork Adobo dish will often raise a few questions. Mistakes are often made when choosing the cut of pork, marinating the pork, and in the simmering process. It is important to use the right type of vinegar, as it contributes significantly to achieving the classic Adobo taste. To get the most out of the dish, try using a fattier cut of pork like belly or shoulder. The fat content keeps the meat moist and adds more flavor. Marinate for at least an hour but overnight is best to really infuse the flavours. When simmering, be patient and let the meat cook slowly to achieve a tender texture. Additionally, caramelizing the meat after simmering adds a nice touch to the dish with a slightly sweet, smoky flavor. A lesser known trick includes adding a leaf of laurel or bay leaf during the simmering process for an added depth of flavour.