Chinese Pork Adobo

Chinese Pork Adobo

1 kilo / 2.2 lbs pork (get the part with some fat on it like pork shoulder, boneless country style ribs or pork belly)
Oyster sauce – 1 1/2 Tbsp
Brown sugar – 2 Tbsp (adjust to taste)
Soy sauce – 1/4 cup (I use Kikkoman)
Garlic – 6-8 cloves, minced or crushed or chopped (a small head of garlic may be used)
2 Bay leaves
Freshly ground pepper (or whole black peppercorns), to taste
8 oz fresh mini-bella/portobello mushrooms, or 2 - 4 oz shiitake mushrooms (fresh or dry)
A few drops of sesame oil (Very essential!)

Cooking Instructions:

Clean the pork. Cut up the pork adobo style - about 1 1/2 - 2 inch cubes or chunks. They will shrink as they cook so I make it a little bigger. 

In a deep pan or a Dutch oven, mix the soy and oyster sauces, sugar, garlic and ground or whole peppercorns. Coat the pork with the sauce. Insert the bay leaves.

Bring to a boil. Cover and simmer on low until pork is tender between 1 1/2 - 2 hours. 

When the pork is already tender, add in the mushrooms. Continue to simmer until the mushrooms are cooked and tender about 5-10 minutes. 

Add a few drops of sesame oil. Serve hot with rice.

Cook's Notes:

If using fresh Shiitake (4oz) - clean them quickly under running water or wipe the tops clean. Cut of the stem (can't eat them too chewy!) and then chop.

If using dry Shiitake (2 oz) - reconstitute/rehydrate the mushrooms in warm water for about 20 mins or until tender. Reserve the water. You may need to strain it first to remove any impurities and add it as needed if the adobo sauce dries up. This liquid is so full of flavor so don't throw it away especially if you like a more liquidy adobo.

source : Manila spoon