Adobong Baboy Na Tuyo or Dry Pork Adobo is just as delicious as the standard Adobo recipe, but the difference is that this adobo recipe is the dried version. The standard version adobo, which is the most well-known throughout the world, have the meat cooked with its flavorful marinade, made up of soy sauce, vinegar, garlic, and bay leaves.
Ingredients:
- 500g pork liempo, cut into 2-inch chunks
- 2 tbsp. oil
- 3-4 cloves garlic
- 200g chicken liver
- 1-2 pcs. labuyo
- 2 pcs. laurel leaf
- 1 tbsp. whole peppercorn
- 1/3 cup soy sauce
- ½ cup vinegar
- 1 cup water
Cooking Instructions:
- In a pan, saute chicken liver and labuyo for 2-3 minutes and season with salt and pepper. Remove from pan and puree (add little water if needed when blending). Set aside.
- In the same pan, brown the pork and add the garlic until fragrant.
- Add in the pureed liver and pour the soy sauce, vinegar, water, peppercorns and bay leaf.
- Simmer for 2-2½ hours until pork is soft and sauce has thickened.
- Garnish with spring onions and serve with rice.
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