For a year now my friend and I have been working to set up an NGO. Yesterday we held our first Strategic Planning Workshop. Our fledgling organization is currently not being funded by any donor so we pay for the expenses either through our own pockets or through the kindness of friends. Another organization provided us a free venue for the workshop, and the workshop participants agreed on a pot luck for the food. I intended to make Chicken-Pork Adobo but I ended up with two variations of the dish. I’m sharing my recipe for the Pulled Pork Adobo.
Pulled Pork Adobo
- 1.5 kg pork kasim, cut into chunks
- 2 cups white vinegar
- 1 cup soy sauce
- 2 cups water
- 2 tbsp mincd garlic
- 2 tbsp cracked pepper corn
- 1 tbsp salt
- 5 bay leaves, torn
- 1 cup shitake mushrooms, rehydrated and cut into strips
- 2 tbsp canola oil
- 3 tbsp minced garlic, browned in a little oil
- Place the pork under running water. Drain and pat dry.
- Put the pork in a lidded pot. Add the rest of the ingredients, except for the mushrooms, the oil, and the browned garlic.
- Set to boil. When it has boiled, turn down the flame and simmer, covered, for about 90 minutes. the liquid will have to be greatly reduced at this point.
- Add the shitake mushrooms and continue simmering for another hour, or until there is little sauce left.
- Shred the pork using a spoon or fork (I used a potato masher) but leave some chunks (for texture).
- On a frying pan, pour half of the canola oil. When it’s very hot (smoking), add half of the shredded pork. Spread it around the pan but don’t stir for about 5 minutes. Stir once, wait for about two minutes and return to the pot. Scrape off whatever sticks to the pan. This is the good part. 🙂 Repeat this step for the other half of the pork. If you have a big enough pan, there’s no need to do this in batches.
- Add a dash of cracked pepper and the browned garlic before serving. This can serve 6-8 people.
- I used Coconut Brand soy sauce because in my opinion, it’s the best for cooking. The vinegar I used was Sukang Paombong.
- Use pork kasim because it’s a tender cut of pork. Trim the fat for a leaner (and healthier) dish.
- If you’re making less than the pork in this recipe, remember that the ratio of soy sauce and vinegar is always 1:2. The portion of the vinegar is the same for the water too.