Ingredients
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1 kilo Pork MeatCubes with fat
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400 grams TofuFirm Cubes (half the size of your meat)
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1/2 cup Soy Sauce
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3 tablespoons Oyster Sauce
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3 pieces Dried Bay Leaf
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1 tablespoon Whole Black Pepper Corn
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1 tablespoon Vinegar
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4 cloves GarlicCrushed or Minced
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1.5 tablespoons Granulated White Sugar
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1/4 teaspoon Iodized Salt(Optional or to taste)
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2.5 cups Water
Directions
Growing up, my mom’s Pork Adobo Recipe was the highlight of our week. It was a dish that was loved by everyone in our family, and we always looked forward to it. As I grew older, I realized that this dish was more than just a meal – it was a tradition that had been passed down from generation to generation.
Naturally, I wanted to learn how to cook this beloved dish myself, and my mom was more than happy to teach me. She showed me how to marinate the meat, the right amount of vinegar to use, and how to balance the saltiness and sweetness of the dish.
Over time, I’ve made some modifications to my mom’s recipe. Specifically, I’ve found a way to achieve maximum flavor without having to marinate the meat or use a lot of sauce. This successful experiment has resulted in a new twist on the traditional dish – perfect for those who love Pork Adobo but are looking for a vegetarian option.
By adding tofu, I’ve not only introduced a new flavor dimension but also made the dish a bit healthier. The tofu absorbs the flavor of the sauce, adding a meaty texture that’s reminiscent of Pork. The dish is now a staple in my home, and it’s a great way to satisfy sudden cravings with ingredients that are commonly found in most fridges.
For me, this dish is more than just a recipe – it’s a connection to my roots and a reminder of the memories that I’ve shared with my family. It’s a dish that brings people together and creates a sense of warmth and comfort. I hope that by sharing this recipe, I can pass on the tradition to others and help them create their own special memories.
How to Prepare – Pork Adobo Recipe
- Chop the tofu (Firm) into cubes. Ready up for frying.
- Mince 4 cloves of garlic. You also have the option for crushed garlic.
- Chop your meat into cube sized pieces or adobo cut. Personally I prefer it to be twice the size of your tofu.
- Prepare all other listed ingredients.
Steps
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1
Done
3 minutes
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On a separate Pan. Deep fry your tofu cubes for around 3 minutes or until golden. Then set aside. |
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2
Done
1 minute
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On your main pan (I used a wok with cover) add some oil then preheat for 1 minute. Then add in some garlic until slightly golden. |
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3
Done
5 minutes
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Add in your meat, then cook for around 5 minutes, all sides slightly seared. |
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4
Done
1 minute
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Add Soy Sauce and Oyster Sauce. Mix for around 1 minute. Remember the meat has not been marinated, this step will allow the meat to absorb the flavors under heat. |
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5
Done
30 minutes
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Add 2.5 cups of water, 1 tablespoon whole black pepper corn, and 3 pieces of bay leaf. Mix then cover for 30 minutes under LOW heat. I use 120 degrees celsius. Boiling under low heat would help tenderize your meat. |
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6
Done
10 minutes
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After 30 minutes, add 2 tablespoons of sugar and 1 tablespoon of vinegar. Mix then cover for another 10 minutes without adjusting the heat. |
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7
Done
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let it simmer until the meat is tender and the sauce has thickened. You're expecting the meat to be juicy and tender and the sauce should be savory with a bit of sweetness. |
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8
Done
10 minutes
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In the last few minutes of cooking, add in diced tofu and let it cook until heated through. |
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9
Done
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Serve the Pork Adobo with Tofu with steamed rice and garnish with chopped green onions or cilantro. |
