THE LONGER IT SITS, THE BETTER IT GETS: THE BEST and EASY ADOBO RECIPE

*Updated this recipe. Check it down below!

Okay, I am a Filipino and of course I love food just like anybody else but one thing that I really love the most is ADOBO. I think I am not the only one who loves this dish, right? It is so good, it is so easy, everyone will definitely love it. To be honest, when I was just starting to learn how to cook, adobo is the dish that I always mess up. I am a Filipino but I mess up with our iconic dish. What ashamed! I even asked my mom how she cooks her adobo. She doesn't measure, she just eyeball everything and I am like crying because I don't know how she did it! So, I made my own recipe. And I always use this recipe for years and it always turn out PERFECT! This recipe is the classic. Soy sauce, vinegar and garlic. Those three simple components will create the most delicious dish you could ever have but of course some have their own recipe. Some prefer it sweet, spicy, or creamy by adding some coconut cream or gata. Even the type of meat is about preference because some don't eat pork. I used whole pork belly and just sliced it myself but you can ask your butcher to do it for you. I just like doing it myself so it will be uniform in size and cook evenly. Also, not all add eggs in their adobo but it's not adobo without eggs for me! I like how the egg,that ever so lightly creamy yolk cuts the strong flavor of the dish  Moreover, you can cook it in two ways depending on your preference: Saucy or Dry. Saucy means it still has sauce on it that you can top on your rice or mix with,whereas Dry adobo is cooked just enough for the sauce to thicken and coats the meat which makes it look dry. In our household, pork adobo is the most preferred one than chicken but hey, they are both adobo and they are delicious, with perfectly cooked hard-boiled eggs with steamed fluffy white rice, I am telling you, you will ask for another plate. 

PORK ADOBO RECIPE

1kg Pork belly, (preferably bacon part) sliced into bite size piece

3/4 cup white vinegar

1/2 cup plain soy sauce (not dark nor light)

2 heads of garlic roughly chopped

2 bay leaves 

lots of pepper or to taste

hard boiled eggs, peeled (optional)

1. In a wok or skillet, pour vinegar, soy sauce, garlic, bay leaves and pepper then add pork. Let it sit for an hour to marinade. 

2. After marinade, bring the adobo to a a boil, then lower the heat and simmer for 1hour and 30mins.  Add water if it is staring to reduce too much liquid. 

3. Meanwhile, bring a pot of water to a boil then add salt. Lower the heat then place your eggs gently and cook for 7mins and 30 seconds for perfect hard-boiled eggs. Let it cool completely before peeling. 

 4. If you want yours to be a bit dry, cook it for 5-7 more mins. until it starts to sizzle or the sauce started to thicken. If you prefer it a bit saucy, add little water just to thin it out. Add your peeled eggs then serve it with rice. 

And that's it my friends!Make sure you cook some extra because this Adobo is a great keeper because the longer it sits, the better it gets. Enjoy!