This is one of the simplest dishes that I’ve learned and definitely one of my favorites. A lot of people like it so this will be my very first recipe bog post.
If you love garlic, then I’m sure you’ll enjoy this one. This one’s not for the figure conscious, though. Compared to the other versions of adobo (and there’s a lot!), this lacks the usual dark sauce. Meaning, soy sauce is not part of the ingredients. Hence, it’s called tuyo or dry.
Enjoy the recipe here:
Adobong Tuyo (Adobong Manila) Recipe
- 1/2 kilo pork, cut into small cubes
- 8 pcs calamansi, juiced
- salt and pepper to taste
- 2 cups water
- 4 tbsp vegetable oil
- 1 head garlic, crushed and minced
How to prepare:
- In a bowl, combine pork, calamansi juice, salt, and pepper. Marinate for about one hour, preferably overnight.
- Put the pork mixture in a saucepan, add water, place a lid cover, then simmer for about 15-20 minutes over low heat or until the meat becomes tender. Pro tip: For tender pork meat, make sure it’s cooked over low heat.
- Remove from heat, then drain. Pro tip: You can use the pork stock with your other soups and stews. You can keep it in your fridge or freezer for about a week.
- Add oil in a skillet over medium heat. Add garlic and pork meat and cover. Careful: frying pork meat may cause oil to splatter! Occasionally, stir the pork to cook all sides evenly. Cook the pork until brown.
- Remove from oil. Serve with rice.