There are many ways to cook a dish. For a whole year, I cooked Pork Adobo from a Filipino cookbook my mom gave me when I was in college. I couldn’t figure out why it was nothing like the Adobo I loved. After much procrastination, taking the time to consult with my mom about my Adobo predicament paid off. I hope many can share the sentiment I have for my mother’s cooking. Usually, the best way is mom’s way.

Ingredients

• 2 pounds pork shoulder, cut into 1″ pieces
• 1/2 – 1 head garlic, smashed
• 1/2 cup soy sauce
• 1/2 cup distilled vinegar
• 1/2 cup water
• 2-3 bay leaves, whole
• 1 tablespoon brown sugar
• 1 tablespoon black peppercorns, lightly pounded
• 1 teaspoon salt

Steps

1. Mix all ingredients and marinate overnight or for at least 30 minutes in a non-metallic pot.
2. Bring the marinated mixture to a boil then turn down heat and simmer for 45-60 minutes. (However, the last time I watched my mom cook Pork Adobo, she simmered it for 2 hours.) Stir Occasionally.

Variations:

• May substitute pork shoulder with spareribs or pork butt.
• May add Kōngxīncài (空心菜, water spinach/Chinese watercress) during last 15 minutes.
• Clay pot recommended.

Popularity: 72% [?]