Philippine adobo is a popular Filipino dish and cooking process in Filipino cuisine that involves meat, seafood, or vegetables marinated in vinegar, soy sauce, garlic, bay leaves, and black peppercorns, which is browned in oil, and simmered in the marinade. It has occasionally been considered the unofficial national dish in the Philippines.
Adobo refers to a method of marinating and stewing for any cut of meat or fish in a briny mixture of vinegar, soy sauce, and spices. Filipino adobo should not be confused with the spicy Spanish adobo sauce. Although they both share the Spanish name, they are vastly different in flavour and ingredients. This recipe is mild, I would not have minded a bit of heat, but my son is still raving about it as is, so I have left it! (But you could add a bit of cayenne pepper!)
It is certainly more delicious the next day! So go large on all counts~I hope you enjoy it. I am now off to investigate Spanish Adobo. Watch this space.
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- 1 Brown Onion peeled
- 6 Garlic Cloves
- 1 Pineapple-fresh large
- Extra Virgin Olive Oil (EVOO) as needed BUY
- 1.5 Kilo pork shoulder, cubed into 5cm pieces
- Pink Salt Flakes to taste BUY
- Black Pepper to taste
- 2/3 Cups rice wine vinegar (no subs)
- 1/2 Cup Soy Sauce or tamari
- 2 Tablespoons oyster sauce
- 1 Tablespoon Coconut Sugar
- 1 Tablespoon black peppercorns
- 6 bay leaves, fresh or dried
- 1 Bunch spring onions
- steamed rice to serve
Place onion and garlic into the Thermomix bowl and chop 3 sec/speed 8. Scrape out and set aside.
Peel and core pineapple. Cut half of the pineapple into bite sized pieces and set aside. Place the other half into the Thermomix bowl and chop 5 sec/speed 7 Cook 15 min/80°C/speed 1. Puree 10 sec/speed 10.
Meanwhile, heat a good dash of EVOO in a cast iron pot with a lid to a high heat. Season the pork well with salt and pepper and brown the pork in the hot oil in batches until well browned on all sides. This will take at least 8 minutes per batch.
Add the chopped onion and garlic mixture to the pork and keep cooking, stirring occasionally until fragrant and softened. Add a little more oil if needed.
Add the cooked pineapple puree, vinegar, soy sauce, oyster sauce, sugar, peppercorns and bay leaves. Cover and reduce heat to a slow simmer. Cook pork until very tender, around 45 minutes.
Heat more oil in a seperate frying pan and caramelise the remaining chopped pineapple pieces until golden on all sides. Transfer into the cooked pork mixture and stir gently to combine.
With the pot uncovered, cook the pork a further 10-15 minutes or until the sauce is thickened and glossy.
Serve over steamed rice with plenty of sliced spring onions on top.