Pork Adobo

[spikesgirl58]

I'm getting ready to do some pork adobo. I have a recipe, but it always leaves the pork dry as dirt. Does anyone have a pork adobo recipe that they have used successfully. There are tons of recipes on the Internet, but I am looking for one that people swear by and use again and again.

Anyone?

Comments

[angharad_gov]

dry? like crunchy? some people like "dry" adobo -- after the braise, the pork is taken out and stir-fried w/ a little oil and garlic.

if you want your adobo more wet, add 1 cup of water with your soy sauce and vinegar marinade when you simmer it / cook for 1 hour.

[spikesgirl58]

Thanks!

No, it's like every bit of moisture had been sucked out of the pork. Hmm, haven't added water. I was afraid that it would dilute the flavor too much.

[angharad_gov]

here's my chicken adobo recipe. just substitute pork chunks (1 pound/ 30 grams) instead of chicken and cook it the same way.

http://cooking.livejournal.com/9488526.html

[angharad_gov]

the vinegar and soy sauce is strong enough to stand the addition of water. without added water, i find the adobo to be too intense when finally cooked. it needs that bit of moisture to keep your meat moist while cooking and to mellow out the harsh notes of vinegar and over-saltiness of soy sauce.

edit for spelling.

[lizziebuffy2008]

What cut of pork are you using?

[spikesgirl58]

I am using thick cut pork chops, which I cube. It's been suggest that using a fatty cut to start with would help. I don't know why I didn't think of this.

[lizziebuffy2008]

That would be my thought...maybe start with pork shoulder or boneless pork ribs.

[spikesgirl58]

After all the cooking I've done, I can't believe I didn't think of this. Goes to show how programmed I am.

Thanks again!

[full_metal_ox]

I can't say I've ever had occasion to prepare adobo, but would choosing a fattier cut of pork diminish the dryness?

[kosaginolegion]

That'd be the first thing I'd think of, myself. Today's pork tends to be leaner and I think that does make the meat a bit dryer.

[spikesgirl58]

I think that may well be the answer. thanks!

[spikesgirl58]

You are probably right - I am so geared to pick the leanest cut that it never even occurred to me. Thanks!

[heavensgardener]

I second the recommendation to add water - I use my mother's adobo recipe for both chicken and pork, and it includes water.

[spikesgirl58]

The one I use has a little, but I think adding more and using a fattier cut is probably my answer. Thanks!

[oxygen__]

What cut of pork are you using?

[spikesgirl58]

A thick cut chop and I think that is probably part of the problem. I'm so used to thinking lean that a lack of naturally occurring fat never even came to mind. I love it when the answer is easy. Thanks!