Uter Adobo

Ingredients

• 500g (1.1 lb) pork uterus 500g (1.1 lb) pork uterus
• 1/2 cup soy sauce 1/2 cup soy sauce
• 1/4 cup vinegar 1/4 cup vinegar
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 teaspoon whole black peppercorns 1 teaspoon whole black peppercorns
• 2 bay leaves 2 bay leaves
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 1 cup water 1 cup water
• Cooking oil, for frying Cooking oil, for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 30g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   In a large bowl, combine the soy sauce, vinegar, minced garlic, black peppercorns, bay leaves, and brown sugar. Mix well to create the marinade.
2. 2.
   Add the pork uterus to the marinade, ensuring it is fully coated. Let it marinate for at least 1 hour, or overnight for a more intense flavor.
3. 3.
   Heat a large pan over medium heat and add cooking oil. Fry the marinated pork uterus until browned on all sides.
4. 4.
   Pour the remaining marinade and water into the pan. Bring to a boil, then reduce the heat to low and simmer for 1 to 2 hours, or until the pork uterus is tender and the sauce has thickened.
5. 5.
   Serve the Uter Adobo hot with steamed rice.

Treat your ingredients with care...

• Pork uterus — Ensure that the pork uterus is cleaned thoroughly before marinating. Trim off any excess fat or membranes for a more tender result.

Tips & Tricks

• For a richer flavor, marinate the pork uterus overnight.
• If you prefer a thicker sauce, you can simmer the dish uncovered for the last 30 minutes of cooking.
• Adjust the amount of vinegar and soy sauce according to your taste preferences.

Serving advice

Serve Uter Adobo hot with steamed rice. Garnish with chopped spring onions for added freshness.

Presentation advice

Place the Uter Adobo on a serving platter and drizzle some of the adobo sauce over the top. Sprinkle with freshly chopped parsley or cilantro for a pop of color.