Pork Adobo with Bacon

This delightful Filipino pork adobo stew I made was inspired by the “Philippine Adobo”.

The adobo is the Filipino national dish and easy to cook anywhere in the world. But this version, with its well-loved garlic-vinegar broth was made even more special by the highlight of crisp bacon bits on top. Serve this with rice. Or if preferred, make an adobo-bacon sandwich by stuffing

with it. I’ve made

and it was always a

!This dish I made serves 4 if it's on bread buns and up to 6 if served with rice.

Course: Dinner, Lunch, Main Course

Cuisine: Asian, Filipino

Keyword: Pork Adobo Bacon

Servings: people

Calories: 229kcal

Author: Elizabeth Ann Quirino

Equipment

Large Stockpot : 6 to 8 quarts

Ingredients

2 pounds pork shoulder no bones, fat trimmed, cut in cubes of 2-inches Pork shoulder
10 cloves garlic peeled and crushed
1 teaspoon crushed black peppercorns
2 whole bay leaves
1/2 cup cider vinegar
2 Tablespoons soy sauce use Philippine or Chinese brand
2 cups water or broth
1/2 pound American bacon cut into 1-inch pieces after frying
for serving: steamed rice

Instructions

In a large bowl, combine the pork, garlic, peppercorns, bay leaf, vinegar, and soy sauce. Toss well. Cover with plastic wrap and refrigerate overnight.
In a large stainless steel or enameled pot, combine the pork mixture and water, bring to a boil. Reduce the heat to low, cover and simmer for 1 hour.
Uncover, increase the heat to moderate and continue cooking till the pork is tender and the broth is reduced to 1 and ½ cups, for about 30 minutes. Strain the broth into a small bowl, transfer the pork mixture to a large bowl, discard the bay leaf and set aside.
In the same pot, fry the bacon over moderate heat till crisp and transfer to a plate. This takes about 10 minutes. Drain bacon strips on paper towels to remove excess oil.
Meanwhile, pick out the pork cubes from the liquid stew and brown them evenly on the bacon fat. Add the garlic, peppercorns and stir till garlic is light brown, about 2 minutes.
Arrange the pork adobo pieces on a platter and place the crisp bacon bits on top. Serve this on a mound of boiled jasmine white rice. Spoon some gravy on top or serve on the side.
If desired, use this pork adobo and the bacon strips as a sandwich by filling a Filipino pan de sal or any bread bun with it.

Nutrition