Being familiar with a well-loved and popular dish often leads us to turn to the same classic recipe all of the
time. After all, why fix what isn’t broken? But I say you shouldn’t turn away from a recipe upgrade to give yourself
a pleasant culinary surprise every once in a while. This is why I think you should give this Pinakamasarap na Pork
Adobo recipe a try.
A plus for this dish is that it surely does not take away any of the clearly essential parts of your adobo recipe.
It is enriched with savory, earthy flavors with that satisfying blend of seasonings. But we also take into account
the little details and flourishes in taste that could further improve your meal.
Ingredients
2 lbs. pork shoulder cubed
4 bay leaves
½ cup soy sauce
½ cup white vinegar
7 ½ ounces lemon lime soda
2 tablespoons oyster sauce
2 teaspoons peppercorn
1 onion
¼ cup cooking oil
Steps
Slice the garlic into thin pieces. Set aside.
Start making the garlic chips by heating the cooking oil in pan. Add all the garlic. Continue cooking using low
heat while stirring occasionally until the garlic turns golden brown and crispy.
Separate the oil from the garlic. Set aside. Note: the oil is now garlic infused and can be used to cook other
dishes in the future.
Pour 3 tablespoons of garlic-infused oil on the same pan. Sauté the onion until it starts to caramelize.
Add pork. Cook until the outer part turns medium brown in color.
Add soy sauce, white vinegar, oyster sauce, lemon lime soda, and water. Let boil.
Add cracked peppercorn, bay leaves, and half of the garlic chips. Cover the pan and continue cooking in low heat
for 1 hour or until the pork gets tender.
Remove the cover of the pan. Continue cooking until the sauce completely evaporates.
Transfer to a serving plate. Serve with warm rice.
Garnish with chopped parsley and remaining garlic chips
