Take the classic adobo recipe up a notch with potatoes! This deliciously filling version utilizes dehydrated potato granules for the pita bread and frozen straight cut for stuffing. It’s a savory treat that even die-hard adobo lovers will enjoy!
Ingredients
Potato Pita:
80 grams standard potato granules
204 grams of all-purpose flour
1 cup warm water (or 236 ml)
2 tablespoons yeast (or 34 grams)
1 teaspoon granulated sugar (or 4 grams)
1 tablespoon of extra virgin olive oil (or 13 grams)
1 and ½ teaspoon salt (or 9 grams)
Adobo:
130 grams of frozen straight cut potatoes
¼ kilo pork adobo cut
2 cloves garlic
3 tablespoons vinegar (or 45 ml)
½ cup water (or 236 ml)
1 piece bay leaf
3 tablespoons soy sauce (or 45 ml)
½ tablespoon sugar (or 4 grams)
oil for deep frying
Preparation
Prep Time: 60min | Cook Time: 30min
Potato Pita
In a bowl, combine warm water, yeast, and sugar. Stir until dissolved. Stir in ½ cup flour and let sit for 15 minutes or until mixture foams.
Add oil, salt, 1 and ½ cup flour, and potato granules. Stir with a wooden spoon until it forms.
Dust a clean surface with some reserved flour and knead until smooth and elastic, about 7 minutes. Add more flour if the dough is too sticky. Dough should be soft and moist.
Place dough in a clean large bowl and cover with plastic wrap. Leave in a warm place until dough has doubled in size, about 1 hour.
Place a large cast iron skillet in your oven and preheat to 500F.
Lightly dust a clean surface with flour. Punch down dough and turn it out onto surface. Divide dough into 8 pieces and roll into balls. Cover with a towel or plastic wrap and let rest for 10 minutes.
Working one at a time, roll each round into a 1/4”-thick circle about 8” wide, sprinkling dough with extra flour if it starts to stick.
Place as many pitas that will fit in your skillet without the doughs touching. Let it bake until an air pocket balloons and the pita begins to turn golden brown, about 3 to 5 minutes.
Adobo
Heat oil in a pan and sear each side of the pork. Set aside.
Sauté garlic and add the vinegar, water, and bay leaf. Boil for 10 minutes until vinegar is cooked.
Add soy sauce and pork. Simmer until pork is thoroughly cooked, then set aside pork.
Add sugar and thicken the adobo sauce a bit, then turn off the heat.
Shred the pork with a knife or fork.
Toss and mix the pork shreds with some adobo sauce.
Deep fry the straight cut potatoes at 400F for 4 to 5 minutes or until golden brown.
Assembly
Wrap the adobo shreds and potato fries in the potato pita.
Garnish with chives. Serve.
Notes
The adobo can also be prepared using chicken.
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