Killer Pork Adobong Tuyo

2 mins
Serves 1
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Directions

  1. 1Saute 3 pcs chopped onions on high flame for about 30 seconds.
  2. 2Saute 3 pcs chopped onions on high flame for about 30 seconds.
  3. 3Saute 3 pcs chopped onions on high flame for about 30 seconds.
  4. 4Add chopped 1 head garlic and saute for another 15 seconds.
  5. 5Add chopped 1 head garlic and saute for another 15 seconds.
  6. 6Add chopped 1 head garlic and saute for another 15 seconds.
  7. 7Add sliced 1 Kilo Pork Liempo with 1/2 Kilo sliced Pork Kasim (shoulder).
  8. 8Add sliced 1 Kilo Pork Liempo with 1/2 Kilo sliced Pork Kasim (shoulder).
  9. 9Add sliced 1 Kilo Pork Liempo with 1/2 Kilo sliced Pork Kasim (shoulder).
  10. 10Continue to saute on high flame and let the fat render.
  11. 11Continue to saute on high flame and let the fat render.
  12. 12Continue to saute on high flame and let the fat render.
  13. 13Add 1/2 tsp salt and ground black pepper.
  14. 14Add 1/2 tsp salt and ground black pepper.
  15. 15Add 1/2 tsp salt and ground black pepper.
  16. 16Mix thoroughly and continue to saute on high flame until fat is rendered.
  17. 17Mix thoroughly and continue to saute on high flame until fat is rendered.
  18. 18Mix thoroughly and continue to saute on high flame until fat is rendered.
  19. 19Then add 4 Tbsp soy sauce and a bit of water to help render more fat.
  20. 20Then add 4 Tbsp soy sauce and a bit of water to help render more fat.
  21. 21Then add 4 Tbsp soy sauce and a bit of water to help render more fat.
  22. 22Mix thoroughly and reduce the soy sauce and added water on high flame.
  23. 23Mix thoroughly and reduce the soy sauce and added water on high flame.
  24. 24Mix thoroughly and reduce the soy sauce and added water on high flame.
  25. 25Continue to cook on high flame setting, soy sauce is reduced and the color of meat darkens coz of the soy sauce.
  26. 26Continue to cook on high flame setting, soy sauce is reduced and the color of meat darkens coz of the soy sauce.
  27. 27Continue to cook on high flame setting, soy sauce is reduced and the color of meat darkens coz of the soy sauce.
  28. 28Then add boiling hot water.
  29. 29Then add boiling hot water.
  30. 30Then add boiling hot water.
  31. 31Mix thoroughly and don't forget to get those toasted flavors on the pan.
  32. 32Mix thoroughly and don't forget to get those toasted flavors on the pan.
  33. 33Mix thoroughly and don't forget to get those toasted flavors on the pan.
  34. 34Cook on high flame setting until it boils.
  35. 35Cook on high flame setting until it boils.
  36. 36Cook on high flame setting until it boils.
  37. 37Then add 1 pc dried laurel leaf, then set flame to low and slow cook until meat is almost soft and tender.
  38. 38Then add 1 pc dried laurel leaf, then set flame to low and slow cook until meat is almost soft and tender.
  39. 39Then add 1 pc dried laurel leaf, then set flame to low and slow cook until meat is almost soft and tender.
  40. 40At this point, the meat should be almost soft and tender. Then separate the meat from the adobo sauce.
  41. 41At this point, the meat should be almost soft and tender. Then separate the meat from the adobo sauce.
  42. 42At this point, the meat should be almost soft and tender. Then separate the meat from the adobo sauce.
  43. 43Then add thin layer of oil on the pan and pan fry the meat only on low to medium flame setting.
  44. 44Then add thin layer of oil on the pan and pan fry the meat only on low to medium flame setting.
  45. 45Then add thin layer of oil on the pan and pan fry the meat only on low to medium flame setting.
  46. 46This technique locks all flavor inside the meat. Making it so much flavorful and delicious.
  47. 47This technique locks all flavor inside the meat. Making it so much flavorful and delicious.
  48. 48This technique locks all flavor inside the meat. Making it so much flavorful and delicious.
  49. 49This will also give that tempting color and concentrated flavor of a delicious pork adobong tuyo.
  50. 50This will also give that tempting color and concentrated flavor of a delicious pork adobong tuyo.
  51. 51This will also give that tempting color and concentrated flavor of a delicious pork adobong tuyo.
  52. 52After pan frying, add the adobo sauce back into the meat. Flame is on low setting.
  53. 53After pan frying, add the adobo sauce back into the meat. Flame is on low setting.
  54. 54After pan frying, add the adobo sauce back into the meat. Flame is on low setting.
  55. 55Add 3 Tbsp vinegar and set the flame on low and slow cook until meat is really soft and tender and the sauce reduced.
  56. 56Add 3 Tbsp vinegar and set the flame on low and slow cook until meat is really soft and tender and the sauce reduced.
  57. 57Add 3 Tbsp vinegar and set the flame on low and slow cook until meat is really soft and tender and the sauce reduced.
  58. 58At this point, the meat should be really soft and tender and the sauce is reduced. Keep the flame on low.
  59. 59At this point, the meat should be really soft and tender and the sauce is reduced. Keep the flame on low.
  60. 60At this point, the meat should be really soft and tender and the sauce is reduced. Keep the flame on low.
  61. 61You’ll also notice that more fat is rendered coz of the slow cooking process.
  62. 62You’ll also notice that more fat is rendered coz of the slow cooking process.
  63. 63You’ll also notice that more fat is rendered coz of the slow cooking process.
  64. 64After setting aside as much rendered fat as you prefer, then turn off the flame and it’s ready for serving.
  65. 65After setting aside as much rendered fat as you prefer, then turn off the flame and it’s ready for serving.
  66. 66After setting aside as much rendered fat as you prefer, then turn off the flame and it’s ready for serving.

Ingredients

  • 1 Kilo sliced pork liempo
  • 1 Kilo sliced pork liempo
  • 1 Kilo sliced pork liempo
  • 0.5 Kilo sliced pork kasim (pork shoulder)
  • 0.5 Kilo sliced pork kasim (pork shoulder)
  • 0.5 Kilo sliced pork kasim (pork shoulder)
  • 3 pcs chopped onions
  • 3 pcs chopped onions
  • 3 pcs chopped onions
  • 1 head chopped garlic
  • 1 head chopped garlic
  • 1 head chopped garlic
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 2 tsp ground black pepper
  • 2 tsp ground black pepper
  • 2 tsp ground black pepper
  • 4 Tbsp soy sauce
  • 4 Tbsp soy sauce
  • 4 Tbsp soy sauce
  • 3 Tbsp vinegar
  • 3 Tbsp vinegar
  • 3 Tbsp vinegar
  • 1 pc dried laurel leaf
  • 1 pc dried laurel leaf
  • 1 pc dried laurel leaf
  • 1 thin layer oil
  • 1 thin layer oil
  • 1 thin layer oil

Equipment

wokladlespatulapepper grinder