Adobong Giniling (Ground Pork Adobo)
A quick ground pork adobo in a savory sauce, ready in about 20 minutes.
Servings 4
Calories 450kcal
Cost $5-$7
Equipment
- Wide pan
Ingredients
- 1 pound ground pork
- 4 cloves garlic minced
- 1 small shallot or onion finely chopped
- ¼ cup soy sauce (half regular, half dark)
- 3 tablespoons cane or coconut vinegar
- 2-3 teaspoons sugar to taste
- ¼ cup water more as needed
- Black pepper (cracked or ground) to taste
- Neutral oil
Instructions
- Cook ground pork over medium-high heat, breaking it up. Add a small amount of water to help it cook evenly.Let it brown, adding a little oil if needed.
- Add garlic and shallot. Cook until softened.
- Add soy sauce, vinegar, sugar, and black pepper. Stir and cook until well coated and lightly crisp in spots.
- Add ¼ cup water and scrape up any browned bits.Simmer until the sauce thickens and coats the pork. Add more water if you want it saucier.
- Taste and adjust if needed, then turn off the heat.
Notes
- Ground pork: Use regular (not lean) for better flavor. Ground chicken, turkey, or beef also work — add oil if lean.
- Shallot: Milder and a little sweeter than onion, and cooks fast. Finely chopped onion works too.
- Soy sauce: I used half regular and half dark. If using all regular soy sauce, start with less to avoid making it too salty.
- Vinegar: Cane or coconut vinegar works best. White or rice vinegar is fine.
- Use ground pork with some fat — lean meat can turn dry.
- Soy sauce brands vary in saltiness, so taste and adjust so it doesn’t turn too salty.
- Reduce the sauce until it coats the pork for the best flavor.
Nutrition
Calories: 450kcal | Carbohydrates: 5g | Protein: 21g | Fat: 38g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 20g | Trans Fat: 0.1g | Cholesterol: 82mg | Sodium: 876mg | Potassium: 389mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 8IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 1mg