Growing up as a Filipino American I was exposed to so many different flavors and I’ll say it, textures as a child. While some of the flavors were amazing other’s were not so amazing, it was all a tasting game at one point. I remember eating Pork Adobo when I was little in my Tita Luces (Aunt) kitchen when I visited her with my dad. Among her many delicious dishes, I came across Pork and Chicken adobo in her home during one of her many holiday dinners. I fell in love with the dish and couldn’t wait till I would be able to prepare it for myself in the future.
When I grew up and finally was able to properly use a working stove I sat in the kitchen with my Tita Jho and watched her make this delicious dish using our family recipe. The one thing she taught me as a young bright-eyed teenager was that it’s good to sit down and watch or listen to someone who knows how to cook the dish and learn by interacting with them. Most importantly it was about trial and error in executing the dish.
After many years or preparing this dish, I finally mastered it in my early 20’s, making this dish a family favorite in my home. One truth about this dish is making it on the stove top has always been a multi-hour process for me and let’s face it, it wasn’t made often because of this. When I discovered the amazing Instant Pot pressure cooker I thought wow! My cooking soul mate is finally here and she is ready to create some delicious food with me.
Not only has the time for this dish been cut down from two and half hours, it’s been cut down to 15. Seriously though that’s a miracle in itself I tell you. I really hope you enjoy my families take on this super popular dish in the Philippines and I hope you share it with all of your friends and family.
- 2lb's of short ribs (or chicken, beef, pork cuts)
- 6 Cloves of Garlic
- ⅓ Light Brown Sugar
- ½ Cup of Soy Sauce (I use Filipino brand)
- 1 Cup of Vinegar (I use Filipino brand)
- 1 Tablespoon of Pepper Corn (or ground Pepper)
- 4 Bay Leaves
- Salt and Pepper
- 1 Tablespoon of Water
- 1 Tablespoon of Corn Starch
- Plug in your pressure cooker and hit Saute or Chicken/Meat. Heat up oil and saute the garlic until about half way cooked. Add the pork (or chicken,beef,pork cuts) with a dash of salt and pepper and saute until slightly browned.
- Add brown sugar and mix until blended with the meat. Add the Soy sauce, vinegar, black pepper corn (or ground pepper) bay leaves and mix well.
- Cover and apply manual 15 minutes.
- Once timer has gone off let the pot do a 10 minute resting period and then release any extra steam out of the pot.
- Turn pot back onto saute or press the chicken/meat button again.
- Mix the cornstarch and water into a separate bowl and then add to the pot, mix well.
- Let pot boil for 5 minutes and then switch to warm.
- Serve over a bed of fresh jasmine rice.