How to Cook Adobo with thicker sauce

Adobo is a comfort food of Filipinos, that is why it is considered as Philippine’s national dish. Every household has its own way of cooking adobo, likewise to the basic ingredients used. It is basically meat, usually pork and chicken, cooked salty with aromatic stew flavored by soy sauce and vinegar with bay leaves. Adobo is not only limited to pork and chicken, it can also be other meat like goat meat, beef, etc. Other sea foods are also possible like squid (pusit), shrimp (hipon) and some vegestables as well like spinach (kang-kong) and string beans. Here we go, let us start with

Pork Adobo

We need to prepare the following ingredients

1 kilo of Pork, cut into cubes
10 cloves of garlic, minced or crushed
1 onion, peeled and chopped
1 tsp crushed black peppercorns
1 small ginger, crushed
3 pcs dried Bay Leaves ( Laurel )
1/2 cup soysauce
1/4 cup vinegar
1 tsp oyster sauce
1 tsp cornstarch, dissolved into 2 tbsp water
2 tbsp cooking oil
salt to taste
sugar to taste
2 cups water
2 pcs potatoe , quartered ( optional )

This is how we do it

1. Combine the pork, soy sauce, oyster sauce, and garlic then marinate for at least 1 hour.
2. In a frying pan put a 2 tbsp oil , then saute garlic, onion, ginger , peppercorn and put-in the marinated pork, cook until golden brown
3.Add water, put the dried bay leaves then bring to a boil. Simmer for 45 minutes to 1 hour or until the pork is tender
4. Remove the pork from the sauce pan, set aside
5. Then go back to the sauce, reduce heat to medium low, add the cornstarch and stir occasionally to make sure it doesn’t stick to the bottom. Cook for 30 minutes until there is very little liquid left in the pan, put salt and sugar depends on your taste. Add some vinegar to taste.
6. Serve with rice, enjoy!