Pork Chops Adobo
Cooking pork adobo usually make use of the pork belly or pork shoulder because they have most desirable fat to meat ratio and easy to tenderize. Pork ribs is even a good part for cooking adobo and in my opinion is even tastier because of the bones that gives it more flavor. Pork chops is not a popular choice but in this recipe you can cook adobo using pork chops. Since pork chops meat is too dense and dry, before putting the pot on the stove, you have to marinate it overnight to so that the adobo mixture will penetrate the meat and loosen the meat fibers. You can also fry the pork chops for a minute or two before cooking if you prefer but I think you can omit that step.
- 1 kilo pork chops
- 2 pieces laurel leaves
- ½ tsp. rock salt
- 1 whole garlic, crushed
- ½ cup coconut vinegar
- 1 cup buko juice
- 1 cup water
- buko meat strips (optional)
- ¼ cup brown sugar or muscovado
- Put all ingredients in a pot except the water. Leave overnight in a refrigerator.
- If the pot is too large, put all the ingredients in another container and leave in the refrigerator overnight, then transfer to the pot the following day.
- Add a cup of water and cover the pot and boil the mixture for about 15 minutes, then lower the flame and allow it to cook slowly for about 2 hours keeping the pot covered.
- Add water if necessary to avoid drying up the sauce.
- Stir occasionally, about once every hour. Do not over stir.
- The meat will slowly caramelize and turn into brown.
- Cook until the pork chop is tender and the liquid has reduced into half.