Adobo Recipe – Pork Adobo with Green Mangoes

This adobo dish I tried at one of the get-togethers we attended.  This is not your adobo served with green mangoes on the side.  But this is adobo cooked with green mangoes.  Instead of vinegar, the pork adobo is soured by green mangoes which gives it a distinct flavour.  I never thought this was done until I tried it.  The green mangoes makes this adobo dish more sour as the green mango strips become part of the dish itself, unlike when using vinegar, the vinegar evaporates during the cooking process.  It really tastes good.  It’s like eating the adobo with manggang hilaw, this time all incorporated into one dish.  

Ingredients :

1 kg pork kasim or pigue, cubed

1 medium green mango, peeled and sliced into strips

¼ cup soy sauce

½  cup water

1 whole garlic, peeled and mashed

1 tsp whole peppercorns

1 laurel leaf

Procedure:

Combine pork,green mango strips, soy sauce, water, garlic, laurel leaf and peppercorns in a pan. Boil uncovered.  Reduce heat to low and cook until pork is fork tender. You may add a little water at a time if sauce dries up.  When pork is done continue cooking until the sauce thickens.  (The green mango will thicken the sauce).   Serve hot.