ADOBONG BABOY/PORK ADOBO with KNORR

SPICY “LEAN” PORK ADOBO
Note: I used lean cut of pork. If you use fatty cut of pork, please add the braising liquid as it will take longer to cook.

PREP TIME: 20 minutes
COOKING TIME: 30 minutes
Yields: 6 servings with steamed rice

2 lbs lean pork cut into large pieces
2 to 4 tsbp low sodium soy sauce
1 tbsp KNORR liquid seasoning
1 tbsp Hoisin sauce
½ to 1 tbsp Chili garlic sauce
½ tsp ground pepper
1 tbsp fish sauce
5 cloves garlic, minced
4 pcs dried bay leaves
2 to 4 tbsp olive oil

Braising liquid
1 to 1 ½ cups chicken or pork stock
1 to 2 tbsp soy sauce
4 tbsp vinegar
½ tsp annatto powder dissolved in ¼ cup water.

In a large bowl, combine all ingredients except braising liquid ingredients. Cover with plastic wrap and refrigerate overnight if time allows. However 3 hours is enough to develop some flavor.
Pre heat a skillet with 4 tbsp cooking oil. I am using cooking oil to brown the pork because the pork is lean. If you are using fatty pork, then do not add cooking oil. The oil from the pork when rendered is good enough to brown the pork.
Brown pork pieces for at least 8 minutes turning occasionally.
Pour braising liquid into the pot. Cover and cook for 20 minutes using medium heat.
Add hard boiled eggs.
Turn off heat.
Serve with steamed rice.
Enjoy.

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