Pork Adobong is a signature Filipino dish that is often packed while traveling because the soy sauce preserves it well.
This recipe is courtesy of Cafe Galilea Restaurant and Marketing, a program of the E-CARE Foundation (Episcopal Community Action for Renewal and Development), the economic development arm of The Episcopal Church in the Philippines. The E-CARE Foundation works with communities to identify and mobilize their assets, gives loans, and provides training to help communities improve their economic livelihoods. Cafe Galilea serves food made with the organic vegetables and products produced by these communities.
In the picture, Lai-yan, an E-CARE project officer, and Kellen Lyman, Young Adult Service Corp volunteer from the Diocese of Louisiana, cook an extra big batch of pork adobong for a church fiesta in honor of St. Jude.
Then he said to them, ‘Go your way, eat the fat and drink sweet wine and send portions of them to those for whom nothing is prepared, for this day is holy to our Lord; and do not be grieved, for the joy of the Lord is your strength.’ ~ Nehemiah 8:10
Café Galilea’s Adobong Pork from the Philippines
Makes 4 servings
- 16 oz pork (with fat), diced into 1-inch squares
- 3 T cooking oil
- 1 medium onion, sliced into rings
- 3 cloves garlic, minced
- 3 bay leaves
- 1 tsp ground black pepper
- 2 T brown sugar
- 1 1/2 tsp sea salt
- 3 c water
- 1/4 c soy sauce
- 2 T vinegar
In large saucepan, heat 3 T oil on medium-high heat. Sauté garlic until golden brown. Add pork, bay leaves, black pepper, salt, and sugar. Cook for 5 minutes, stirring occasionally.
Add water and soy sauce. Bring to a boil. Reduce heat to low boil for 10 minutes, until liquid is reduced.
Add vinegar and cook for 2 more minutes.
Add onions and cook until soft, about 1 minute.
Best served over rice.
Submitted by: Kellan Lyman (Diocese of Louisiana), Young Adult Service Corps volunteer serving in the Philippines.
For a downloadable/printable version of this recipe, visit: http://www.episcopalchurch.org/blog/advent/resources
Tomorrow: This Black Mushroom Rice from Haiti