Pork Adobo with Peppercorns
- 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
- garlic cloves, crushed
- 2 Tbsp
- cooking oil
- 1/4 tsp
- salt, optional
- 3/4 tsp
- ground pepper
- 1 Tbsp
- whole peppercorns
- 1 c
How to Make Pork Adobo with Peppercorns
- 1Cut 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.
- 2Cook 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.)
- 3After 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.
- 4Skim 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.