Cooking Materials:

2. Add the garlic. Cook until it starts to turn light 5. Pour the soy sauce and beef broth (or water).
 Cooking Pat
brown. Let boil. Cover and cook in low heat for 40
 Spatula minutes or until the pork gets tender. Add more
 Chopping board beef broth or water if the liquid starts to dry
Knife. quickly.
 A big bowl.
 A measuring cup 6. Pour-in the vinegar. Let the liquid re-boil. Stir
Ingredients: and cook for 8 minutes.
 2 lbs pork shoulder or pork belly, cut into 3. Add the peppercorns and bay leaves. Continue
bite-size pieces to cook for 20 seconds so that its flavors get 7. Taste your pork adobo and decide to add salt if
 2 tbsp vegetable oil infused in the oil. needed.
 3 cloves garlic, chopped
 1/3 cup soy sauce 4. Put the pork belly in the cooking pot. Stir and 8. Transfer to a serving plate. Serve.

 1/3 cup white vinegar cook until it turns light brown. Note: check the
garlic and make sure that it does not get burnt. 9. Share and enjoy!
 1 bay leaf
Adjust heat if necessary
 ½ tsp freshly ground pepper
 1 cup water or more as needed
 1 tbsp honey or brown sugar
Procedures:
1. Heat the oil in a cooking pot.
USTP Vision: A nationally recognized Science and Contact Details:
Technology (S&T) university providing the vital link Irish Grace B. Basbas
between education and the economy. P-7 Brgy. 26 Gingoog City Mis. Or.
09976076181
USTP Mission: xeang2002@gmail.com
 Bring the world of work (industry) into the actual
higher education and training of the students;

 Offer entrepreneurs of the opportunity to

maximize their business potentials through a
gamut of services from product
conceptualization to commercialization;
PORK ADOBO
 Contribute significantly to the national
development goals of food security and energy
sufficiency through technology solutions.

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with excellent and continually improved quality human
resources and services that comply with statutory and
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