Killer Pork Adobong Tuyo

Saute 3 pcs chopped onions on high flame for about 30 seconds.

Add chopped 1 head garlic and saute for another 15 seconds.

Add sliced 1 Kilo Pork Liempo with 1/2 Kilo sliced Pork Kasim (shoulder).

Continue to saute on high flame and let the fat render.

Add 1/2 tsp salt and ground black pepper.

Mix thoroughly and continue to saute on high flame until fat is rendered.

Then add 4 Tbsp soy sauce and a bit of water to help render more fat.

Mix thoroughly and reduce the soy sauce and added water on high flame.

Continue to cook on high flame setting, soy sauce is reduced and the color of meat darkens coz of the soy sauce.

Then add boiling hot water.

Mix thoroughly and don't forget to get those toasted flavors on the pan.

Cook on high flame setting until it boils.

Then add 1 pc dried laurel leaf, then set flame to low and slow cook until meat is almost soft and tender.

At this point, the meat should be almost soft and tender. Then separate the meat from the adobo sauce.

Then add thin layer of oil on the pan and pan fry the meat only on low to medium flame setting.

This technique locks all flavor inside the meat. Making it so much flavorful and delicious.

This will also give that tempting color and concentrated flavor of a delicious pork adobong tuyo.

After pan frying, add the adobo sauce back into the meat. Flame is on low setting.

Add 3 Tbsp vinegar and set the flame on low and slow cook until meat is really soft and tender and the sauce reduced.

At this point, the meat should be really soft and tender and the sauce is reduced. Keep the flame on low.

You’ll also notice that more fat is rendered coz of the slow cooking process.

After setting aside as much rendered fat as you prefer, then turn off the flame and it’s ready for serving.