Test Kitchen: A Filipino spin on pulled pork
By By Jessica Rodrigo
July 3, 2013 at 2:03 a.m.
Filipino Adobo Pulled Pork
Serves three to four friends or family members
• 2-3 pounds pork butt or picnic pork (or bone-in chicken breasts)
• 1 cup vinegar, white or apple cider
• 3/4 cup of soy sauce
• 3-5 cloves garlic, diced small
• 10-12 black peppercorns, crushed but chunky
• 1-2 bay leaves
In the bottom of a pressure cooker, brown the pork or chicken over a medium heat or on the brown setting on an electric pressure cooker. Once the meat has light caramelization, add about a quarter of the garlic and all the peppercorns. When the garlic becomes aromatic, add the braising liquid to pot. Cover, lock and cook for about 30 to 45 minutes. After cooking time, let the pressure release naturally and then shred with meat and leave in the leftover liquid. Serve with a creamy coleslaw in buns or over rice.
Can't make it? go get it.
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If you've had the pleasure of knowing a Filipino, then you know they are generous with their food. Growing up, I remember my mom almost force-feeding any of my friends who walked through the door. She just would not take no for an answer once she offered them something to eat.
My trip home a few weeks ago was no different.
My parents always had something on the table for me to munch on or were always in the middle of putting something on the stove or grilling in the backyard.
Dad had to have cooked pork adobo at least three times while I was home and as I told my friends in the newsroom, I was nothing but fat and happy all vacation long.
Filipino adobo is not like Mexican adobo, which is usually a spicy, seasoned dish usually made with smoked chipotle peppers in a chile sauce. Our version of adobo is braised meat in a simple concoction of vinegar, soy sauce, garlic and crushed peppercorns.
I made this pulled pork recipe to mimic what Dad makes and turned it into a weekly staple for me and Luke. I usually cook it in its traditional form of cubes of pork or sectioned chicken, but the pulled pork version was a good excuse to pull out the pressure cooker.
When you're mixing the ingredients together, the braising liquid should be very tangy from the vinegar, but it will mellow out as the garlics and the fats in the meat cook down.
Have a recipe or a dish you want my to try? Email me at firstname.lastname@example.org or tweet me via @eatseatseats. I'm always hungry.