In the Philippines, no two adobos are alike. They say that each family has a different recipe for adobo. The two most common type of adobo are pork and chicken. We will use pork for this recipe.

So what makes my recipe better than the normal adobo. Well, I use all-natural soy sauce & vinegar. Sea salt instead of process ed table salt. A cold pressed coconut cooking oil, instead of the commercialized cooking oils.

If you want what’s best for your body or  your family’s health, you should always check the  product’s label,  nutrient facts and ingredients that are usually written at the back of the product.  Whenever you do your groceries and make sure to choose certified all-natural, non-GMO, organic products. Same with choosing meats, try to look for organic, pasture raised meats.

 

Ingredients:

• 1 kilo pork liempo
• 4 cloves of garlic crushed and chopped
• 1-2 tbsps peppercorn
• 4-8 bay/laurel leaves
• 1/2 cup vinegar
• 1/2 cup soy sauce
• 2 tbsps oyster sauce
• 1-2 tbsps muscovado sugar

Cooking Instructions:

1. Prepare your ingredients (mise en place)
2. Marinate the pork liempo overnight. Get a flat container where in you will put the liempo and pour the marinade.
3. For the marinade, in a bowl, mix soy sauce, vinegar, oyster sauce, pepper corns, crushed garlic. Add 1 tbsp muscovado sugar to your liking.
4. Pour the marinade to the liempo and make sure it is equally distributed. Marinate for 8 hours.
5. When you are ready to cook your adobo, transfer the mixture (liempo and marinade) to a pan and boil for 2 hours, until the liempo is tender. Check the pot from time to time and add a bit of water if necessary. Temperature/heat should be low – medium.
6. Once the liempo is tender, you can turn off the heat and serve
7. (Optional) you can fry the liempo to make it crispy. Separate it from the sauce, and after frying, return it to a serving plate with the sauce.
8. Serve with a hot white rice or adlai.