The world over, people love adobo. In Puerto Rico, Mexico, and the Philippines, adobo is essential and multipurpose. But what is adobo, exactly?
Considered by many to be the national dish of the Philippines, adobo is a traditional Filipino dish of pork (can also use chicken) that’s marinated in vinegar, garlic, soy sauce, bay leaves and peppercorns.
Pork belly has been a delicacy in many Asian countries for decades – Give This Dish A Try – You’ll Be Glad You Did – Spicy & Sweet Roasted Pork Belly
The term adobo is derived from the Spanish word adobar, meaning marinade.
The practice of marinating meat in a flavorful mixture was common to Spanish cuisine.
With Filipino cuisine, anything can become adobo, like squid, eggplant or mushrooms.
Read More Here About – What Are The Benefits of Marinating Meat
Culinary Facts About Adobo
In Filipino cuisine, adobo refers to a common cooking process indigenous to the Philippines.
Spanish colonists gave the name “adobo” to the cooking method, but the practice of marinating meat in vinegar was a common culinary practice among the indigenous people of the Philippines long before the Spaniards arrival in 1514.
Unlike the Spanish adobo, the main ingredients of Philippine adobo are ingredients native to Southeast Asia, namely vinegar, soy sauce or fish sauce, black peppercorns and bay leaves. It does not traditionally use chilis, paprika, oregano, or tomatoes.
Filipino adobos similarity to Spanish adobo is the primary use of vinegar and garlic.
Instant Pot Filipino Style Pork Adobo
1 1/2 pounds Pork, boneless, cut into 1 1/2 inch chunks, can use pork belly, pork butt, or pork loin
¼ cup dark soy sauce
1 1/2 tablespoons tomato ketchup
1/2 tablespoon black whole peppercorns
1 1/2 teaspoons brown sugar
1/2 teaspoon powdered cayenne pepper
2 bay leaves
5 garlic cloves, minced
For Cooking the Pork Adobo
¼ cup cider vinegar
4 garlic cloves, paper removed, slightly smashed
3 tablespoons avocado oil
Liquid
½ cup water
Marinating The Pork Adobe
Add the pork chunks in a clean dry bowl along with everything mentioned in the “For marinating the pork” section above in the ingredients list.
Mix well so that the pork pieces are well coated with the marinade. Break the Bay leaves into pieces and mix well with the marinated pork.
You can leave the marinated pork overnight in the fridge for best flavors or marinate it for a minimum of 1 hour.
Cooking The Pork
Set the Instant Pot on SAUTE function and set it on HIGH.
Add oil. When moderately hot gently add the marinated pork, without liquid marinade (reserved).
Sear pork pieces just until browned around the edges. Scrape the sides and the bottom of the Instant pot metal insert continuously while searing meat.
When pork is well seared add ½ cup water, cider vinegar and reserved marinade. De-glaze instant pot insert with a spatula.
This is very important to avoid the BURN sign of the Instant Pot.
Add smash garlic cloves and mix in.
CANCEL the SAUTE function. Close the lid of the Instant Pot and SEAL the valve. PRESSURE COOK on HIGH for 10 minutes.
Natural Pressure Release for 10 minutes than release rest of pressure manually by moving valve from the SEALING to the VENTING position. Carefully open the lid of the pot.
Serve over rice garnished with chopped green onions and sesame seeds.
Find more Asian Recipes by typing “Asian” in the search box below. Likewise, find more Instant Pot Recipes by typing “Instant Pot” in the search box below and click search.
More Deliciously Yummy Recipes
- Apple Cinnamon Upside-Down Cake
- Chocolate Mexican Coffee Cake
- Slow Cooking, is it Safe?
- Chicken Sausage & Tortellini Soup
- Honey Roasted Nuts
