How to Make Appetizing My Lola's Pork Adobo

My Lola's Pork Adobo.

My Lola's Pork Adobo You can cook My Lola's Pork Adobo using 13 ingredients and 19 steps. Here is how you cook it.

Ingredients of My Lola's Pork Adobo

  1. It’s 5 lb of Boneless Pork Steak ( Cut into 1in cubes, or a bit smaller.).
  2. Prepare 3 of bay leaves.
  3. You need 1/2 large of onion, diced.
  4. You need 5 of garlic cloves, diced.
  5. It’s 1 1/2 of lemons ( Juiced, no seeds).
  6. You need 2 tbsp of Salt.
  7. Prepare 1 tbsp of black pepper.
  8. You need 1 cup of soy sauce.
  9. Prepare 1/2 cup of White Vinegar.
  10. You need 8 of Boiled Eggs.
  11. It’s 8 of Baby Red Potatoes, halved or in fourths your choice..
  12. It’s 1 of Pot Steamed White Rice (I used Jasmine).
  13. It’s 1 cup of Water, Slowly add to your taste and liking. Use less Or More if Necessary.

My Lola's Pork Adobo step by step

  1. Put your Pork, Onion, Garlic, Lemon Juice, Salt/Pepper in a big enough bowl..
  2. Mix all ingredients thoroughly, Then top with Bay Leaves and Cover with Foil..
  3. Marinate in the fridge for 1-3hrs..
  4. Once marinated, pull out a deep and wide cooking pan and add cooking oil. Heat on medium..
  5. While pan heats up, Mix your soy sauce, vinegar, and water in a measuring cup and set aside..
  6. Once Oil is Hot, Remove bay leaves (Set Aside for Later!) And add your meat mixture to the hot pan..
  7. Toss meat with spatula or wooden spoon until meat is browned, but not fully cooked..
  8. Add back the Bay leaves..
  9. Then slowly pour your soy sauce/vinegar mix over all the meat but DO NOT mix or toss meat until boiling hot, vinegar will make bitterness if you do..
  10. Cover and Simmer on medium for 2hrs or until sauce has reduced to half the pan, possibly less and is a nice dark brown color..
  11. Check on it every half an hour but no more often then this, The meat needs the covered steam to tenderize..
  12. In meantime, boil your eggs to perfection, peel, set aside..
  13. Then chop your baby potatoes, and set aside in a bowl of cold water so they do not oxidize..
  14. In the last 20min, add your potatoes and start your rice to steam..
  15. Add peeled boiled eggs during the final 7 minutes as well..
  16. Scoot all meat to the side so the eggs may simmer in the juices..
  17. Once sauce color/reduction has reached its full potential, and potatoes are completely cooked, turn off burner and keep covered..
  18. Serve your plate of steamed rice, topped with Adobo and some extra juice as well with an egg, then enjoy! :).
  19. This should be your finished pan of Adobo :).

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