Ingredients for Adobo Bisaya
- 1 kg pork shoulder
- 1/2 cup soy sauce
- 1/4 cup cane vinegar
- 1/2 cup water
- Ground Pepper
- Brown Sugar
- 1 teaspoon black peppercorns
- 4 cloves garlic (minced)
- 2 bay leaves
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How to Make Adobo Bisaya
- Marinate (optional): In a large bowl, combine 1 kg pork shoulder (or 1 kg chicken thighs), 1/2 cup soy sauce, 1/4 cup cane vinegar, 4 cloves garlic (minced), 1 teaspoon black peppercorns, 2 bay leaves, and 1/2 cup water. Marinate for at least 30 minutes, or up to overnight in the refrigerator for maximum flavor.
- Sauté aromatics: In a large pan or pot, heat 2 tablespoons cooking oil over medium heat. Sauté the minced garlic until fragrant (about 30 seconds).
- Brown the meat: Add the marinated pork (or chicken) to the pan and brown on all sides. If not marinating, add the meat directly to the pan at this stage.
- Simmer in the sauce: Pour in the remaining marinade (or add 1/2 cup soy sauce, 1/4 cup cane vinegar, 4 cloves minced garlic, 1 teaspoon black peppercorns, 2 bay leaves, and 1/2 cup water if not marinating). Bring to a simmer, then reduce heat to low, cover, and cook until the meat is very tender (about 45-55 minutes for pork, 30-40 minutes for chicken).
- Reduce the sauce: Remove the lid and increase the heat to medium. Continue to simmer, allowing the sauce to reduce and thicken to your desired consistency (about 10-15 minutes).
- Finish and serve: Taste and adjust seasoning as needed. Serve hot with steamed rice.
Nutrition Information (Approximate per serving)
Sodium
116 g
Sugar
38g
Fat
28g
Carbs
4g
