I Prepared Pork Adobo here in France

Hi, Foodies Bee Hive Community! Today, I want to show you how I cook my pork adobo here in France. Pork Adobo is a Filipino recipe, in which the pork meat is cooked with soy sauce, vinegar, garlic, and onions. But this is how I do it.

Ingredients

• Pork meat needs to be cut in cube
• Soy sauce
• Vinegar
• Garlic
• Onions
• Limonade or Sprite (optional)
• Salt (optional)
• Pepper (optional)

My husband took pork meat with bones or the ribs area. So, I set aside the ribs. I made sure to remove the skin of the pig as my husband doesn't like eating that. Back in the Philippines, we can cook adobo with the pork skin.

FYI, cooking is not my forte so forgive me if I don't use the correct cooking terms. Hehe. Here, I chopped onions and garlic.

At first, I put olive oil. My husband changed it to sunflower oil to be used for frying the pork meat. He was afraid I was going to make a disaster in the kitchen. Haha!

Time to cook the pork meat until golden brown.

And now, you see the other slices of meat started to get brown.

Almost done, I also cooked the pork ribs but I set that aside for my snacking, the dry adobo version or the Bisaya Pork Dry Adobo dipped it with soy sauce and vinegar. For the rest of the meat, set aside in a bowl for the next step of cooking.

Oh yes, I'm excited to eat the dry adobo pork ribs for snacks.

Bye, bye burnt oil!

My crispy and dry pork adobo. Yes, it's so crunchy.

I cannot use the previous oil because it was burnt already. I put a new oil to saute the onions and garlic.

It started to smell so good. I made sure that the onions and garlic were well-cooked but not burnt.

Time to mix my crispy dried adobo meat with garlic and onion.

FYI, I don't use measuring spoons when I add soy sauce. But make sure to pour the soy sauce inside per your estimate.

I added limonade or lemonade, in the Philippines, we use Sprite. As usual, per my estimate.

Add vinegar as well, per my estimate.

I just let it simmer for about 20 minutes to 30 minutes.

I was snacking while waiting for the pork adobo to simmer.

This is the final look of the pork adobo inside. By the way, you can start to taste the sauce if it's for your liking. At this time, you can adjust by adding more soy sauce, lemonade/limonade, or vinegar. You can also add 2-3 laurel leaves inside to add scent to pork adobo. I decided not to add any salt and pepper because of my kids. But my pork adobo is really tasty even with just soy sauce, vinegar, lemonade, onion, and garlic.

My husband's verdict

He was surprised with the crunchiness of the pork. One thing about this style of cooking is that my pork adobo is not flooded with fat oil anymore. Thanks to frying. It turned out better from my previous recipe.

Related Article: Cooking Pork Adobo for my French Family

Previously, I shared an article on Cooking Pork Adobo for my French Family under the HivePH community. But it was not the how-to-cook style of blogging. I wasn't able to take photos of the step-by-step instructions for cooking the pork adobo.

I am glad to share the photos (step-by-step) here at Foodies BeeHive Community. I hope you like it when you get the chance to try this recipe. Let me know.

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