PORK ADOBO WITH OYSTER SAUCE
Pork Adobo with Oyster Sauce is your classic Filipino adobo made extra special! It’s easy to form yet so tasty! You’ll love melt-in-your-mouth tender side of pork and sweet and savory sauce with steamed rice.
We have 20-plus adobo varieties already on the blog, and that I am excited to feature another one to the list. you’ll never have too many adobo recipes, right?. There are numerous ways to organize this classic Filipino stew, from adding coconut milk, atsuete or turmeric to replacing the soy with salt or fish sauce. Every version has its own delicious flavor profile, it’s pretty hard to nail down a favorite.
Cut of Meat to Use for Adobong Baboy
I love the deep flavor and velvety texture of side of pork in my adobo, but this list of cuts below also are great options.
- Boston butt
- pork shanks or hocks
- Pork chops
- Picnic shoulder
- Baby back or spare ribs
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The Filipino adobo is braised during a mixture of vinegar, soy sauce, and aromatics like onions, garlic, peppercorns, and bay leaves. While these are the quality, other ingredients like sugar, liver spread, boiled eggs, and potatoes are sometimes added for variety. In this side of the pork adobo version, a dollop or two of oyster sauce is stirred into the sauce for an additional layer of flavor.
Tips on the way to Make Pork Adobo with Oyster Sauce
- Cut the meat in uniform size to make sure even cooking. to form slicing easier, freeze the side of pork for about 8 to 10 minutes or until slightly firm.
- Browning the meat adds depth of flavor. Pat the pork dry to make sure an honest sear. don’t overcrowd the pan and use a good pan or cook in batches as necessary.
- The recipe uses palm vinegar (Filipino brand); if you’re substituting white distilled which features a stronger taste, you would possibly get to adjust the quantity.
- To cook off the vinegar taste, allow it to boil, uncovered and without stirring, for an honest jiffy before adding the soy and water.
- As the flavors of the dish will concentrate because the sauce reduces, season with salt if needed at the top of cook time to accurately gauge taste.
What does one Serve with Adobo
Piping-hot steamed rice, of course! Add a side of atchara or pickled mangoes to chop through the richness and add a contrast of flavor.
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