Filipino adobo is cooked and prepared in many different ways. This one-pan pork chop adobo is very simple. I omitted one traditional ingredient which is the vinegar. I’m all about experimenting and making a twist on my way of cooking. The fact that I left out the vinegar, did not take away the vibrant taste. But, when in doubt, you may go ahead and add the vinegar.
There are also adobo seasonings you can buy at the supermarket. I haven’t tried using adobo seasoning because I like to use fresh spices, but if it’s more convenient for you, feel free to use it.
I only marinate this for 30 minutes, but you can marinate this longer than I did. My secret to tastier and flavorful adobo depends on the brand of soy sauce I used, ginger and brown sugar.
This is when both sides are already fried and the marinade is poured over. If you’re a sauce lover, all you have to do is add more soy sauce and water and be sure to adjust the unit amount of other ingredients too.
My favorite partner with dishes that have sauce is white or mashed potato because the sauce complements them.
- 6 pcs pork loin chop
- 1 cup soy sauce
- 2 tbsp vinegar
- 1 tbsp brown sugar
- 1 large yellow onion, sliced
- 3 cloves garlic, crushed
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 3 leaves basil
- 1/4 tsp ginger powder
- 2 tbsp unsalted butter
- 1 cup water
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In a large mixing bowl, combine and mix all the ingredients except the butter and water. Marinade the pork chop. Cover the bowl with a lid or plastic wrap and leave it in the refrigerator for 30 minutes.
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Melt the butter in a large frying pan over medium-high heat. Fry the pork chop, 20 minutes on each side. Remove from heat and set aside.
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After frying all the pork, add the water to the marinade sauce and mix.
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Then, in the same pan, return the fried pork chops and pour over the marinade. Cover and cook on medium heat for 30 minutes.
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Serve over white rice or mashed potatoes because the sauce is perfect for them.
