Adobong Baboy Recipe with Tofu

Preparation:

1. Cut the meat into serving portions. Set aside.

2. Cut the tofu into cube pieces.  Set aside.

3. Peel the garlic and mince it, then peel and chop the onion.

Cooking:

1. Heat the oil in a pan or wok over a medium-high flame. Fry the tofu until golden brown. Take out of the pan and place aside.

2. Add the pork to the pan and sear for 3 minutes, then season with salt and pepper. Cook until the meat is browned on all sides and the fat has rendered.

3. Push the pork to the other side of the pan, then take out some oil and just leave 2 tablespoons of oil for sauteing.

4. Add the onion and saute until softened, then add the garlic and saute until lightly browned and fragrant, then combine with the pork.

5. Add soy sauce and oyster sauce and saute for 3 minutes.

6. Pour in water, then add dried bay leaves and sugar. Stir and allow boiling.

7. Cover with a lid and let it simmer over medium-low heat for 40 minutes, or until the pork gets tender. Stirring occasionally is required.

8. Add the vinegar and let it simmer for 3 minutes without stirring. After 3 minutes, stir until well combined.

9. Continue simmering uncovered until the sauce reduces and thickens. Stirring occasionally is required.

10. Add the pan-fried tofu and stir until well combined with the sauce.

11. Continue to simmer until it reaches your preferred consistency. Taste and adjust as necessary.

    Note: Filipino adobo dishes are best served with a thick and sticky sauce.

12. Transfer to a serving dish. Serve with a side of steamed rice. Share and enjoy the food.

    Happy cooking!