Adobo if you haven’t figured out is one of my absolute favorite dishes. All cultures and all types. Doesn’t matter, chicken, squid, pork etc. You get the idea. I’m always experimenting with different ways to make it.
This is a wet soupy (Sabaw) and dry Pork Adobo with plenty of broth to go over your Pancit noodles. Rice noodles adds a good twist on the way you serve up your Adobo. Once it’s done you’ll also have a dry portion for those that don’t want the soup or noddles…. Crazy, who wouldn’t want the soup and noodles… LOL
Let’s get to one of the Greatest Pork Adobo Recipes of All Time!
Serves up to: 6 (Depends on how much you eat… ONO das why!)
- 2 lbs Pork Shoulder for a leaner Adobo or Use Pork Belly
- 2 cups Aloha Shoyu (low salt preferred) ( no salt needs to be added to this recipe )
- 2 cups Apple Cider Vinegar
- 6 bay leaves
- 2-4 tbsp Adoboloco Hawaiian Chili Pepper Water
- At least a tablespoon of peppercorns
- Handful garlic cloves peeled and chopped (Build that immune system, don’t be afraid)
- Handful of sliced thin ginger (Build that immune system, don’t be afraid)
- Pancit noodles
- Cut pieces of fat off the pork shoulder into small chunks and on a low heat let them fry and render out the fat. You’ll end up with small crispy chicharones that you leave in the Pork Adobo
- Cut the rest of the pork shoulder into 1-1.5 inch cubes
- Turn heat up to medium heat ( I use a wok or pot on a gas burner )
- In layers alternate all ingredients into the pot
- Pour liquid ingredients in
- Splash with Adoboloco KoloheKid
- Bring to a boil
- Turn the heat off and let cool
- Once cooled store in the fridge till tomorrow
- Next day warm up, drain (save the broth to pour over pancit or other rice noodles) pieces and fry till crispy
- Peppercorns fried with the pork is kind of amazing… if you like that kind of potent pop of flavor. Otherwise you can remove them.
- Put dry noodles in pot of warm water until almost fully softened. Immediately remove and drain, until ready to eat. The boiling broth will finish cooking your noodles to perfection.
- Bring broth to a boil, serve over noodles with chunks of Pork Adobo ginger and garlic