Cathys Pork Adobo Recipes

Steps:

• NOTES. I use boneless country pork ribs, trim the fat, and cut into cubes about 2" square. Apple cider vinegar, sherry vinegar, or Filipino white vinegar are all fine to use. This can be a little salty; you may want to substitute low-sodium soy sauce. Yes, that's 1 whole head garlic, many cloves! Use more bay leaves if they're small. For the chile, you can leave it whole; I slice it down the middle and remove the seeds. You can add more if you like it hotter. This makes a lot of sauce, the better for ladling onto your rice!
• In a large saucepan over medium-high heat, warm the oil until very hot but not smoking. Season the meat generously with salt and pepper. Add meat to the pan (in batches if necessary) and brown well on all sides.
• Transfer meat to the pan and pour off oil. Add the vinegar to the pan and scrape up any sticky bits. Return meat to pan.
• Add soy sauce, chicken stock, coconut milk, garlic, bay leaves, and chile. Bring to a boil, then reduce heat and simmer, covered, for about 1 hour until meat is tender.
• Transfer ribs to a plate. Increase the heat and reduce the sauce by half. Discard the bay leaves and chile. Return meat to the pot, or arrange meat on a platter and pour the sauce on top.

Steps:

• Wash the meat and cut it into pieces you desire. Put the meat, salt, vinegar, crushed garlic and peppercorn together and allow it to cook for 30 minutes.
• In your skillet, on medium heat, put cooking oil and crushed garlic. When garlic is brown, add chopped onions and tomatoes.
• When tomatoes are done, add the pork adobo with juices and cook it for another 30 minutes on simmer.
• Serve with steamed rice.

Steps:

• Finely dice the onion and garlic (note that this is a whole head of garlic, not just a single clove.).
• Brown the finely diced onion and the garlic in a large pot with a little oil.
• Cut the pork or chicken into 1"x1" to 1"x3" pieces. If using bone-in, just cut away some of the larger pieces from the bone.
• Add the 1 cup of vinegar and 1 cup of water to the onion/garlic.
• Bring it to a low boil at about medium-high.
• Add the meat and continue to cook at or near boiling for a minimum of 20 minutes.
• Sometime during the 20 minutes, add the balsamic vinegar (to taste). I usually cook it for more than 20 minutes. The extra time doesn't hurt the meat and actually makes it tenderer (Probably because of the vinegar).
• With about ten minutes left, add the soy sauce.
• If you cook it as long as I do (30-40 minutes), you will want to have an extra cup of water and some vinegar (white) on hand since the mixture will probably reduce too much.
• When the meat is tender, pull it out of the gravy and brown it in a little oil in a separate pan. I sometimes sprinkle a little bit of paprika on it at this point for both color and flavor.
• While the meat is browning use a cold water roux made from a one-to-one ratio of cornstarch and water to thicken the remaining gravy.
• The meat can be remixed with the gravy after browning or served separately. I usually put the meat and gravy together and serve it over the rice. Sometimes I serve the chicken and rice separately, dousing both with gravy.

Steps:

• Put pork, soy sauce, vinegar, garlic, pepper, water, and bay leaf in a pan.
• Boil in medium heat until half the water has evaporated or until meat is tender (You can add more water if longer boiling time is required).
• Take out the pork from the sauce.
• Sprinkle sugar over pork then fry until brown in hot oil.
• Put back in the sauce then simmer for 10 minutes.

Steps:

• Saute onion, tomato,garlic, bay leaves and peppercorns in oil til onions are soft.
• Add Pork.
• Pour vinegar and soy sauce over the top and bring to a boil then simmer about 30 minute covered.
• Add Chicken and layer remaining onions on top.
• Simmer until chicken is done.