Cooking pork adobo often use 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.
Exploring New Horizons: Pork Chops in the Adobo Universe
Adobo, the quintessential Filipino dish, is known for its rich, savory flavors that come from marinating meat in a mixture of vinegar, soy sauce, garlic, and spices. While pork belly, pork shoulder, or even pork ribs are often the stars of this dish, pork chops can also be a delightful choice. Their denser texture and lower fat content require a slightly different approach, but the result is just as flavorful and satisfying.
A Marination Revelation: Preparing Your Pork Chops
Marinating the pork chops is key to ensuring that they are tender and packed with flavor. Unlike other cuts of meat used in adobo, pork chops require a longer marination period to allow the flavors to penetrate the meat fully. Overnight marination in the refrigerator is recommended, allowing the adobo mixture to work its magic and tenderize the meat.
From Marination to Perfection: Cooking Your Pork Chops Adobo
To cook your pork chops adobo, start by placing all the ingredients (except the water) in a pot and marinate them overnight. If the pot is too large, you can use another container and transfer the marinated pork chops to the pot the following day. This step ensures that the flavors are well-incorporated into the meat.
The Cooking Process Unveiled: Slow and Steady Wins the Flavor Race
Once your pork chops are marinated, add a cup of water to the pot and cover it. Bring the mixture to a boil and then lower the flame to allow it to simmer slowly. Cooking the pork chops slowly over low heat allows them to become tender and juicy, while also allowing the flavors to develop fully.
The Art of Patience: Letting Your Adobo Work its Magic
As your pork chops cook, the meat will slowly caramelize and turn a rich, dark brown color. This caramelization adds depth and complexity to the dish, enhancing its overall flavor profile. Stirring the mixture occasionally, about once every half an hour, will help ensure that the pork chops cook evenly and that the sauce does not dry up.
A Culinary Masterpiece: Serving Your Pork Chops Adobo
After about an hour of cooking, your pork chops should be tender and the liquid should have reduced by half, creating a thick, flavorful sauce. Serve your pork chops adobo hot, with steamed rice and a side of vegetables, for a delicious and satisfying meal that is sure to impress.
Pork Chops Adobo, a Flavorful Adventure
While pork chops may not be the traditional choice for adobo, they can be a delicious and unexpected twist on this classic Filipino dish. With the right marination and cooking techniques, pork chops can be transformed into a flavorful and tender dish that is sure to become a new favorite. So why not give pork chops adobo a try? You may just discover a new culinary delight that will have your taste buds singing.
How to Cook Pork Chops Adobo
Ingredients
- 3 pcs large pork chops or pork steak
- 2 pieces laurel leaves
- 1/3 cup soy sauce
- 6 cloves garlic crushed
- 1/2 tsp. cracked black peppercorns
- 1/3 cup coconut vinegar or white vinegar
- 1 cup buko juice
- 1 cup water
- 1 cup buko meat strips optional
- 2 Tbsp. brown sugar or muscovado
Instructions
How to cook Pork Chop Adobo:
- 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 1 hour keeping the pot covered.
- Add water if necessary to avoid drying up the sauce.
- Stir occasionally, about once every half an 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.
Video
Notes
Cooking Tips of Pork Chops Adobo Recipe:
1. Marinate Overnight for Maximum Flavor: To ensure your pork chops are infused with the rich flavors of the adobo marinade, marinate them overnight in the refrigerator. This allows the acidity of the vinegar and the saltiness of the soy sauce to penetrate the meat, resulting in a more flavorful dish. 2. Simmer Slowly for Tender Meat: Once you start cooking your pork chops adobo, it's important to simmer them slowly over low heat. This helps break down the tough fibers in the meat, resulting in tender, melt-in-your-mouth pork chops. Resist the urge to cook them at a high temperature, as this can make the meat tough and chewy. 3. Caramelize for Depth of Flavor: As your pork chops cook, you'll notice them slowly caramelizing and turning a rich, dark brown color. This caramelization adds depth and complexity to the dish, enhancing its overall flavor profile. Be patient and allow the pork chops to cook slowly, as this will ensure they develop the rich, savory flavor that adobo is known for.
