Pork Chops Adobado
My Pork Chops Adobado is a one-pot meal of boneless pork loin chops cooked the Filipino adobo way in garlic, vinegar, soy sauce, bay leaves, peppercorns and seasonings. Adobado is the Visayan term for 'to cook the adobo way', and this was a dish I watched my mother cook all the time during my youth. I recreated my Mom Lulu's recipe and added onions, potatoes, tomatoes and bell peppers. just like she used to. This is a recipe by Elizabeth Ann Quirino for The Quirino Kitchen.
Servings: 4 people
Calories: 5kcal
Equipment
- 1 Large Stockpot
- 1 chopping board
- 1 large mixing bowl - for marinating
- Mortar and pestle
Ingredients
- 2 pounds boneless pork loin chops; about 4 pieces; also called pork loin filets
- 1 whole head garlic, about 8 to 10 cloves; peeled, minced
- 1/4 cup cider vinegar, like Heinz; or use white distilled vinegar
- 1/4 cup soy sauce, like Filipino brand Silver Swan
- 1 teaspoon whole peppercorns; slightly pounded in mortar and pestle
- 2 Tablespoons vegetable oil
- 2 pieces dried bay leaves
- 1 cup pork broth; or use chicken
- 1 whole medium-sized red onion, sliced
- 2 whole potatoes, like Russets or Yukon gold; peeled, quartered
- 2 whole large tomatoes, like plum or roma variety; quartered
- 1 whole medium-sized red or green bell pepper; sliced in strips, remove seeds
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
For serving
- steamed rice
Instructions
To prepare Pork Chops:
- In a bowl, combine together the pork chops and the adobo marinade of garlic, whole peppercorns, vinegar and soy sauce. Pierce the meat with a fork so that the liquid penetrates.Keep covered and marinate in the refrigerator for at least 6 hours or up to overnight.
To cook Pork Chops Adobado:
- The next day, in a large stockpot, over medium heat, add the vegetable oil.When oil is hot enough in about 2 minutes, braise the pork chops till golden brown on both sides. Brown the meat for about 2 minutes on each side. Flip the pieces so that the color is even on both sides.
- Then add the onions, potatoes, tomatoes, bell peppers all around the meat. Add the bay leaves.Pour the broth and the marinade on the pork and vegetables.Season with salt and pepper.
- Cover and simmer the Adobado on medium-low heat till meat and vegetables are cooked completely and tender, about 40 minutes. When done, serve with steamed rice.
Cook's comments:
- To store: If there are leftovers, store in covered containers in the refrigerator. It will keep for about 5 days refrigerated. To store in the freezer, keep in a plastic covered container. It can keep for up to one month in the freezer.Substitutes: If pork chops are not available, swap the meat for pork belly or pork shoulder, cut into 2-inch sized cubes. Follow the same cooking directions.
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Nutrition
Serving: 100grams | Calories: 5kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.02g | Sodium: 291mg | Potassium: 21mg | Fiber: 0.5g | Sugar: 0.01g | Vitamin A: 38IU | Vitamin C: 0.2mg | Calcium: 10mg | Iron: 0.4mg