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<\/a>There are over 3 million Filipinos in the United States, all from different parts of the 7,000 \u00a0islands, and each family having their own version of this particular dish, the pork adobo.\u00a0 Even within my family there are slight differences in the recipe depending on who you ask.\u00a0 When I called back home to get the recipe, my mom started telling me how to make it, then grandma\u00a0took the phone from here to\u00a0chime in and disagree, and then my aunt would chime in with something else.\u00a0 Many Filipinos abroad including myself consider this dish\u00a0one of\u00a0the ultimate comfort foods and something that\u00a0brings them back to the islands of the\u00a0Philippines, at least for the duration of a meal.\u00a0 I remember helping my mom make this dish\u00a0several years ago when\u00a0her brother and his family moved\u00a0to the states to help them feel at home in a new country.\u00a0 Of course I look forward to eating this whenever\u00a0we get a chance to see my family.\u00a0\u00a0It never fails that\u00a0right\u00a0after I open the door, I get a whiff\u00a0of that combination of\u00a0sour, salty, sweet, and porky goodness and I know I’m at\u00a0home.\u00a0 Eventually, I decided to stick with\u00a0my grandma’s recipe.\u00a0 I think it’s\u00a0probably safer that way. \ud83d\ude42<\/p>\n
Pork Adobo<\/em><\/p>\n RECIPE<\/strong><\/p>\n Pork Adobo<\/strong><\/p>\n Ingredients<\/em><\/p>\n Trim most of the fat off of the pork shoulder and cut into cubes.\u00a0 Put everything into a bowl except<\/strong> for the oil and garlic.\u00a0 Massage for a couple of minutes to incorporate the marinade.\u00a0 Let it sit for at least 1 hour.\u00a0 It’s best to let it marinate in the refrigerator overnight.<\/p>\n The meat should be room temperature when you’re ready to cook.\u00a0 Heat up the oil in a pan and fry the chopped garlic\u00a0gently until slightly golden in color.\u00a0 Add the meat and cook on medium until the juices have evaporated and you’re left with clear oil and the meat is tender.\u00a0 Taste to make sure that the there is a good balance between the salty, sweet, and acid, no one flavor should overpower another.\u00a0 Cooking should take about 40 minutes.<\/p>\n To serve, you have to have some steamed jasmine rice.\u00a0 It wouldn’t be Filipino otherwise. \ud83d\ude42\u00a0 My grandpa for example cannot\u00a0feel properly satisfied unless he has rice with all his meals.\u00a0 Another staple side is a tomato and sweet onion salad with a splash of fish sauce and lemon juice. (The cherry tomatoes and sweet onion are from Shooting Star Farm<\/a>).<\/p>\n No matter the differences, as long as there’s a pot of it on the stove, everyone\u00a0can agree that they love this stuff and they can’t get enough of it.\u00a0What dish signifies home to you?<\/p>\n \u00a0<\/em><\/p>\n","protected":false},"excerpt":{"rendered":" There are over 3 million Filipinos in the United States, all from different parts of the 7,000 \u00a0islands, and each family having their own version of this particular dish, the pork adobo.\u00a0 Even within my family there are slight differences in the recipe depending on who you ask.\u00a0 When I called back home to get […]<\/p>\n","protected":false},"author":2,"featured_media":3436,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13],"tags":[336,338,104,337,56],"class_list":["post-3435","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-home-cooking","tag-adobo","tag-filipino","tag-pork","tag-pork-adobo","tag-pork-shoulder","has-featured-image"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/driftlessappetite.com\/index.php?rest_route=\/wp\/v2\/posts\/3435","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/driftlessappetite.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/driftlessappetite.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/driftlessappetite.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/driftlessappetite.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3435"}],"version-history":[{"count":11,"href":"https:\/\/driftlessappetite.com\/index.php?rest_route=\/wp\/v2\/posts\/3435\/revisions"}],"predecessor-version":[{"id":5902,"href":"https:\/\/driftlessappetite.com\/index.php?rest_route=\/wp\/v2\/posts\/3435\/revisions\/5902"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/driftlessappetite.com\/index.php?rest_route=\/wp\/v2\/media\/3436"}],"wp:attachment":[{"href":"https:\/\/driftlessappetite.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3435"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/driftlessappetite.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3435"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/driftlessappetite.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3435"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"\"](\"http:\/\/driftlessappetite.com\/wp-content\/uploads\/2011\/09\/porkadobo.jpg\" "\\"porkadobo\\"")
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