Pugon-smoked Pork Adobo
Pork shoulder smoked for 8 hours, glazed with rich Cebu-style adobo sauce and garnished with fresh green mango (manggang hilaw).
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.