You are viewing cooking

Previous Entry | Next Entry

Pork Adobo

I'm getting ready to do some pork adobo. I have a recipe, but it always leaves the pork dry as dirt. Does anyone have a pork adobo recipe that they have used successfully. There are tons of recipes on the Internet, but I am looking for one that people swear by and use again and again.

Anyone?

Tags:

Comments

( 24 comments — Leave a comment )
angharad_gov
Mar. 25th, 2014 09:42 pm (UTC)
dry? like crunchy? some people like "dry" adobo -- after the braise, the pork is taken out and stir-fried w/ a little oil and garlic.

if you want your adobo more wet, add 1 cup of water with your soy sauce and vinegar marinade when you simmer it / cook for 1 hour.
spikesgirl58
Mar. 25th, 2014 09:44 pm (UTC)
Thanks!

No, it's like every bit of moisture had been sucked out of the pork. Hmm, haven't added water. I was afraid that it would dilute the flavor too much.

Edited at 2014-03-25 09:45 pm (UTC)
angharad_gov
Mar. 25th, 2014 09:47 pm (UTC)
here's my chicken adobo recipe. just substitute pork chunks (1 pound/ 30 grams) instead of chicken and cook it the same way.

http://cooking.livejournal.com/9488526.html
angharad_gov
Mar. 26th, 2014 05:34 am (UTC)
the vinegar and soy sauce is strong enough to stand the addition of water. without added water, i find the adobo to be too intense when finally cooked. it needs that bit of moisture to keep your meat moist while cooking and to mellow out the harsh notes of vinegar and over-saltiness of soy sauce.

edit for spelling.



Edited at 2014-03-26 05:35 am (UTC)
spikesgirl58
Mar. 26th, 2014 10:45 am (UTC)
Thanks for both this and the advice. I don't make this enough to be really comfortable with it. So glad I have a place to ask for advice now.
lizziebuffy2008
Mar. 25th, 2014 10:17 pm (UTC)
What cut of pork are you using?
spikesgirl58
Mar. 26th, 2014 10:47 am (UTC)
I am using thick cut pork chops, which I cube. It's been suggest that using a fatty cut to start with would help. I don't know why I didn't think of this.
lizziebuffy2008
Mar. 26th, 2014 12:27 pm (UTC)
That would be my thought...maybe start with pork shoulder or boneless pork ribs.
spikesgirl58
Mar. 26th, 2014 03:33 pm (UTC)
After all the cooking I've done, I can't believe I didn't think of this. Goes to show how programmed I am.

Thanks again!
full_metal_ox
Mar. 25th, 2014 10:18 pm (UTC)
I can't say I've ever had occasion to prepare adobo, but would choosing a fattier cut of pork diminish the dryness?
kosaginolegion
Mar. 25th, 2014 11:03 pm (UTC)
That'd be the first thing I'd think of, myself. Today's pork tends to be leaner and I think that does make the meat a bit dryer.
spikesgirl58
Mar. 26th, 2014 10:48 am (UTC)
I think that may well be the answer. thanks!
spikesgirl58
Mar. 26th, 2014 10:47 am (UTC)
You are probably right - I am so geared to pick the leanest cut that it never even occurred to me. Thanks!
heavensgardener
Mar. 25th, 2014 11:28 pm (UTC)
I second the recommendation to add water - I use my mother's adobo recipe for both chicken and pork, and it includes water.
spikesgirl58
Mar. 26th, 2014 10:48 am (UTC)
The one I use has a little, but I think adding more and using a fattier cut is probably my answer. Thanks!
oxygen__
Mar. 26th, 2014 12:19 am (UTC)
What cut of pork are you using?
spikesgirl58
Mar. 26th, 2014 10:50 am (UTC)
A thick cut chop and I think that is probably part of the problem. I'm so used to thinking lean that a lack of naturally occurring fat never even came to mind. I love it when the answer is easy. Thanks!
dozhdlivoe
Mar. 26th, 2014 05:12 am (UTC)
If you use cutlet part (or chicken breasts only) - it probably will be dry. Try to use neck part, or at least mix it with what you use. Also you can try to fry meat a bit before adding liquid ingridients (not to crust!) - it should block meat pores and help keep some juices inside of it. Thin or small (for amount of meat) frying pan could also be a problem. And if you choose to use water - make it hot before adding.
spikesgirl58
Mar. 26th, 2014 10:51 am (UTC)
I do and that's most likely part of the problem. Good suggestion about heating the water and searing the meat - thank you!
amerrydeath
Mar. 26th, 2014 06:40 pm (UTC)
Searing doesn't seal in juices. http://en.wikipedia.org/wiki/Searing
leeshers
Mar. 26th, 2014 07:55 pm (UTC)
I like to use a roast cut and then cook it in my slow cooker with some broth, or beer along with spices.
spikesgirl58
Mar. 26th, 2014 08:08 pm (UTC)
I lost my slow cooker the second year of my marriage (it took a fall from the top of the refrigerator) and I never replaced it. That was 33 years ago. I've never heard of pork adobo with beer. Do you have a recipe?
firehorse
Mar. 27th, 2014 12:06 pm (UTC)
Use a fattier cheap cut, the kind that will stand up to a low-and-slow cooking. We like pork shoulder ribs-sometimes you see them called 'southern style'-for adobo, or end-cut chops. The other thing I've learned is, don't boil it, simmer it, low and slow.

Here's our recipe.
1/3-1/2 c soy sauce
1 c vinegar (nipa, if you can find it)
1 cup water
crushed garlic (lots, to taste)
a couple of bay leaves
some peppercorns

Saute the garlic in oil, then brown the meat. Dump everything else in, bring it to a boil, then turn it down to a slow simmer. If it fall apart on the fork when you poke it, it's ready.
spikesgirl58
Mar. 27th, 2014 12:14 pm (UTC)
This is almost a mirror of the one I use, except you marinate it the meat for 24 hours first. I haven't made it for a long time and was surprised that it was called Pork Chop Adobo. At least now I know I'm not crazy - it actually calls for pork chops. The next time around, I'm going to use your suggestion. I think a fatty cut of meat is the key. Perhaps our local Asian supermarket carries Nipa Vinegar. I will be sure to check. Thanks!
( 24 comments — Leave a comment )

Tags

Latest Month

July 2014
S M T W T F S
  12345
6789101112
13141516171819
20212223242526
2728293031  
Powered by LiveJournal.com
Designed by Tiffany Chow