Several years ago, I attended the Adobo Movement hosted by Datu Puti, and I was able to enjoy so many ways to enjoy adobo. In the search for the best adobo, first place went to The Oinkery with their Pugon-Smoked Pork Adobo.
The Oinkery draws inspiration from Cebu’s traditional method of cooking lechon by roasting their pork in a traditional pugon, which imparts a unique smoky flavor. Matthew enhances the dish by pairing it with his sister’s Cebu-style adobo sauce and serves it with fresh green mangoes on the side. After being slow-cooked for a total of eight hours, the pork is guaranteed to be tender and juicy in every bite.
I found their adobo to be flavorful, and I loved how the meat was so tender that it fell off the fork. The mango was a perfect accompaniment to the dish. If it hadn’t been served with the adobo, I would have ordered a green mango shake from one of the other vendors.
Below is thei recipe for Pugon-Smoked Pork Adobo as shared by The Oinkery
Pugon-smoked Pork Adobo
Ingredients
- 1 kg. pork shoulder
- handful seasoning spices salt, pepper, paprika, etc.
- 30 ml. cooking oil
- 4 cloves garlic
- 200 ml. Datu Puti soy sauce
- 100 grams brown sugar
- 200 ml. Datu Puti vinegar
- 2 pcs. bay leaf
- black peppercorns
- 1 pc. Indian mango
Instructions
- Preheat the oven to 230-250°F (110-120°C).
- Season the meat with your chosen spices. (Optional: Let it marinate for at least 30 minutes to an hour for better flavor.)
- Roast the meat in the oven for 8 hours or until it is fork-tender.
- In a separate pan, sauté the garlic cloves in cooking oil.
- In the pan with the garlic, combine Datu Puti soy sauce and brown sugar, and bring the mixture to a boil.
- Once boiling, add Datu Puti vinegar and let the sauce boil again.
- After the sauce has boiled, add the cooked meat along with bay leaves and peppercorns.
- Simmer the mixture for additional flavor.
- Serve the dish with steaming hot rice, garnished with strips of Indian mango.
