Pork Adobo with Peppercorns

Tammy T

By
@ttodd4jesus

I LOVE Pork Adobo! It is a main dish in the Philippens and very popular here as well. I make it in the slow cooker and it is delicious! I serve it with white rice, can use brown or Jasmin. I pour the sauce over my rice. Mmmmmmm! SO good! You can also use chicken as well! Enjoy!


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Comments:

Serves:

4

Method:

Slow Cooker Crock Pot

Ingredients

3-4 lb
pork, butt or loin or chicken breasts or thighs
1/2 c
vinegar, can use rice vinegar
1/2 c
soy sauce
3
garlic cloves, crushed
2 Tbsp
cooking oil
1/4 tsp
salt, optional
3/4 tsp
ground pepper
1 Tbsp
whole peppercorns
1 c
water

Directions Step-By-Step

1
Cut up pork or chicken into 2 inch bite sized pieces and place all ingredients into slow cooker, except cooking oil. (If you don't want to strain your juices you can use a cheese cloth or tea ball to put the peppercorns in) ( I throw it all in and pick them out as I eat, I just like it that way :))

Allow everything to sit for 15 minutes.
2
Cook on high for 3 hrs or low for 6 hrs. (Low is best as it is gentler and gives all the spices time to marry.)
3
After its done, in keeping with the true Adobe recipe, take out the meat and place in a skillet with the oil and pan fry until browned on all sides. You do not have to do this step but I like keeping with the traditional way.
4
Skim as much fat as you can off of the sauce and strain the sauce if you like. Serve with rice and as in the philipines, I pour some sauce over the rice. The sauce is thin but tastey. Enjoy! It is delish! I will also wrap the pork in tortillas and dip in the sauce, Yum!

I serve with fresh cut tomatoes and quartered boiled eggs, as is the tradition.

About this Recipe

Course/Dish: Chicken, Pork
Main Ingredient: Pork
Regional Style: Asian