Adobong Pork Chop. If you are a regular reader of OPC you have provably read my post on Chicken Adobo, Food Safari Chef Ricky Ocampo’s Recipe. Today I am posting a similar post but this time instead of using chicken on the recipe I used pork chops. Cooking is similar to that adobo cooking technique of frying instead of braising the meat.
The pork chops are first pan fried before adding the soy sauce, vinegar and other aromatic ingredients. As expected I had one of the very best Adobong Pork Chop that I had. It is tangy, salty and oily adobo that is very Pinoy that you can eat with a lot of rice.
Cooking our Adobong Pork Chop today is basically the with that Chicken Adobo recipe by Chef Ricky Ocampo. Now here is the recipe of my Adobong Pork Chop. Try it.
2-4 pieces large pork chops
1 cup apple cider or white balsamic vinegar
1/2 cup soy sauce
1 head garlic, peeled, crushed and chopped
2 tbsp. freshly coarsely ground black pepper
3-5 pcs. bay leaves
1/4 cup cooking oil
In a large frying pan heat the cooking oil until it start to bubble. Lightly fry the pork chops for 10 to 15 minutes on all sides or until golden brown, in batches. Add in the garlic and continue to fry for 2 to 3 minutes until the garlic are lightly browned. Add the bay leaves, coarsely ground black pepper and soy sauce. Continue to cook for 2 to 3 minutes. Now add in the vinegar, bring to a boil and reduce the heat to moderate to low. Cover and let simmer for 25 to 30 minutes or until the liquid is reduce to an oily sauce. Serve with a lot of hot rice.