The humble Adobo, in its Filipino preparation, calls for a whopping 1 cup of vinegar. Along with aromatics like black peppercorns and bay leaves, this technique ensures a deep and comforting, yet overall fresh eating experience. Here, succulent pork is served with Mandarin pancakes, cucumbers, and scallions, reminiscent of the beloved dish, Peking Duck.
Filipino Pork Adobo | Serves 6
- 10 each garlic cloves
- 1 cup Cane Vinegar, such as Datu Puti®
- 1 cup Filipino Soy Sauce or Soy Sauce
- 1 tbsp McCormick Culinary ® Black Pepper, Whole
- 1 tbsp Palm Sugar or Light Brown Sugar
- 4 McCormick Culinary ® Bay Leaves
- 4 pounds Boneless Pork Shoulder, cut into 2-inch (5-cm) chunks
- 1 cup Water
- 2 tbsps Scallions, chopped, to garnish
Chile Vinegar | Serves 6
- 5 each Garlic Cloves, sliced crosswise
- 3 to 5 Bird Chiles, cut in small rings
- 1-inch Piece Fresh Ginger, peeled and minced
- 1 1/2 tsps McCormick Culinary ® Black Pepper, Whole
- 1 1/2 cups Cane Vinegar, such as Datu Puti®
- 2 tbsps Thai Kitchen ® Premium Fish Sauce
Mandarin Pancakes | Serves 6
- 1 1/2 cups Flour
- 1/4 tsp McCormick Culinary ® Sea Salt, Mediterranean Fine Grind
- 2/3 cup Boiling Water
- 1 tsp Vegetable Oil
Filipino Pork Adobo
- In a resealable plastic bag, combine garlic, vinegar, soy sauce, peppercorns, palm sugar, and bay leaves. Add pork, turning to coat well. Refrigerate at least 4 hours or overnight.
- Transfer pork and marinade to saucepot. Add water. Bring to boil. Reduce heat to medium. Cover and cook 1 hour. Remove cover, stir. Simmer about 25 minutes longer, until meat is very tender and liquid is reduced to a glaze-like consistency. Hold hot for service.
- In a bowl or jar, mix all ingredients until well blended. Cover and refrigerate 4 hours or until service.
- In a heat-proof bowl, combine flour and salt. Add boiling water to flour mixture. Mix until dough comes together to form a ball. Once cool enough to handle, knead dough on lightly floured surface until smooth about 8 minutes. (Sprinkle with additional flour if dough is too sticky.) Wrap with plastic wrap and rest at room temperature about 1 hour.
- Roll dough into 12-inch log. Cut log into 12 equal portions. Flatten each piece into a disc and roll into a circle about 4 inches wide x 1/8-inch thick. Brush top of each circle with oil. Stack 2 circles together, oiled-side up, to make 6 double-layer circles. Roll and stretch stacked dough circles on very lightly floured surface to form 6-inch pancakes.
- In skillet over medium heat, cook doubled pancakes until blistered and browned on both sides, about 30 seconds to 1 minute per side. Remove from skillet and cool slightly. Peel layers apart to make 2 pancakes. Keep warm. Repeat with remaining pancakes. (Cover dough with a damp towel to keep from drying out while cooking pancakes.)
- Spoon Adobo Pork into serving bowl and garnish with scallions. Serve Mandarin Pancakes and hot cooked rice on the side. Serve vinegar and pickled chile mixture for dipping.
- Recipe type: Entrees
- Cuisine: North American