Along with sinigang, adobo is one of my go-to Filipino dishes to cook for my family. There are so many ways to cook adobo. Some may use different meats, and some may use a different cooking procedure. For example, one method of cooking adobo is to combine all the ingredients in one pot and simply boil it until the meat is tender. This pork adobo with mushroom dish, browns the meat first before adding the rest of the ingredients. The mushrooms are added in the final stage of cooking. The dish turned out good with the meat being so tender and flavorful. In this version, the meat tastes better and browning the meat first adds a deep flavor to the sauce.
- 2 tbsp avocado oil (or olive oil)
- 1 ½ lb pork belly or shoulder , cut into 2 inch cubes
- ½ cup white vinegar
- 1/2 cup low sodium soy sauce
- 1 cup water plus more as needed
- 4 cloves garlic, crushed and peeled
- 2 bay leaves
- 1/2 tsp freshly cracked black pepper
- 8 oz small white button mushrooms
Using a damp paper towel, gently wipe tops of mushrooms. Slice each mushroom in half and then set aside.
In a heavy pan, heat the oil over medium high heat. Add the pork and cook, stirring occasionally, until brown, about 4 minutes.
Add the vinegar, soy sauce, water, garlic, bay leaves and pepper. Boil, without stirring and then lower heat to medium. Cover and cook, stirring occasionally, for 40 minutes or until pork is tender.
Add the mushrooms and cook until tender, about 5 minutes.
Serve with rice.