Pork adobong patuyo is an easy recipe!
Considered the unofficial national dish in the Philippines, adobo always has a special place in our hearts. Every region in the country seems to have its take on this famous dish. Whether it is seafood, meat, or vegetables, we can make adobo out of them! What makes this dish as it is are the ingredients. Vinegar, soy sauce, garlic, and black peppercorns bring the best in your choice of meat. And oh, bay leaves or laurel also add flavor. You will only need to simmer the pork or your main meat or ingredient in a marinade of these spices, and you are done. Easy, right?
One variant of adobo is this recipe: her-pork adobong patuyo. We use pork as meat. What makes this version different is that there is not much sauce in it. It is dried or patuyo in Tagalog. So if you are not into having a sea of sauce on your plate, then this recipe is for you. We assure you that although it is dry, the taste is still the same-delicious!
Try this recipe now!
- ½ Kilo of Pork
- ½ cup of Vinegar
- ½ cup of Soy sauce
- 4 tbsp. of Sugar
- ¼ cup of Oil
- 1 Big Slice Onion and 7 cloves of Slice Garlic
- Bay leaf , 1 tsp. of Salt , Peppercorn and Seasoning powder
- Wash the pork and set aside.
- Chopped the onion and garlic.
- Heat the oil and sauté onion and garlic. Add the pork when the garlic and onion is golden brown.
- Sauté the pork for 3 – 5 minutes then cover it for 10 minutes until the pork is become soft. Then mix it well.
- Add vinegar, soy sauce, salt, pepper, seasoning powder and bay leaf.
- Simmer in a slow fire for 10 minutes until the pork is softened.
- Then mix well until to slight oil and dry.
- Then check the pork is already soft then it’s done.
- Serve hot and enjoy!