Adobo Frustration

Hi there alaskanray, My daughters favorite dish is pork adobo, so here in our house,we perfected cooking pork adobo. :-) We put all the ingredients together like, pork and spices except the vinegar. We set it aside for one night in our fridge.Next day we cook it.we always put whole eggs before we let it simmer till tender,then put vinegar without covering and remember to not mix it after putting the vinegar till it boils. We now can take the excess stock,set aside the soup stock.Let it fry a little in its own oil.. Then mix the stock again so that kids have something saucy to mix with their rice. Hope it helps :-D

OMG friend, there are hundreds of ways to prepare that dish. even the origin is obscure but I would just presume you are referring to Filipino adobo . we don't put any veggie to our adobo, much more use it to cut the vinegary taste, cut on the vinegar instead. We prefer to use cane vinegar if we want the native taste, sugar may also be used at times to cut vinegar but I know it's not good for you. We just bash the garlic but we don't peel it, the skin goes in there too, other essentials in Philippine adobo are, bay leaf or what we call laurel and whole pepper corns , like the other post some use soy and some do not, it's Chinese soy we use and not the Japanese(like kikoman) I lost a favorite recipe once and have not found the very old book since ( wonder where it went), and the family is missing it, it's called Poached fish in mock hollandaise sause (easier and more practical to make than real hollandaise).

To avoid the too obvious vinegar taste in your adobo, try to put it when your pork or chicken is already cooked. let it simmer until it is absorbed by the food you are cooking. Adding a brown sugar can also enhance the taste of your adobo and if you can find the dried banana blossom, you add it.It will add that savory taste. Of course I presume that you have sauted all the spices like onions, garlic, ginger before adding the main ingredient, pork or chicken. Always enjoy cooking. ;-)

Here in philippines,adobo is really popular.You can always have one everywhere because almost all restaurants here serve it.:) My mom always cook it for us,and her recipe is one of the best for me.It is simple but delicious.:)She already taught me how to cook it.:) This is to do it. -Put the oil(any oil you want except crude oil and baby oil.hehe) in the pan. -Wait until the oil heats up then put the garlic.When the garlic is somehow brown,put the sliced onion. -Then put the soy sauce and the chicken or pork meat and black pepper. -Put some water when the meat is almost tender. -When the meat is starting to become tender put the potato. -When the potato is starting to be tender it means that the meat is almost cooked.Pour the vinegar.You can taste the adobo so you will know if the vinegar is enough.If it is not enough you can add more until you achieve the desired taste. When the meat is completely cooked the adobo is ready. We have more complicated recipes here.Some have additional ingredients like pineapple,etc.But it's more complicated to cook them so i decided to share to you the ingredient of the easier one.:) I hope it helps.

This is my experience too, whenever I cooked adobo it turns out too sour and if not too salty. My cousin says that maybe it never reach the right time to cook it. She also said that do not put water in it

The original Tagalog adobo doesn't call for soy sauce just vinegar and water and spices... You can try reducing your vinegar to 1/4 cup and 1/2 soy sauce with 1/2 cup water for every kilo of chicken or pork. It really depends on your taste... have a great day =)

I so love adobo.. the way I cook is is I mix everything up in the pan.. my vinegar is around 1/2 cup but it mostly depends on how much meat i am cooking. Bay leaves good it adds aroma on my adobo. You let everything simmer until its cooked. My love my adobo coz its SPICY and sweet.. so I put a about half tbsp of sugar(to taaste really)and bell peppers..the best thing for adobo is that is relative to taste and everybody has its own way of making it..