Pork Adobo

Name: Pork Adobo
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4 servings
Cuisine: Filipino
Ingredients: 2 lbs pork shoulder (butt), cut into 2-inch cubes; 1/2 cup soy sauce; 1/2 cup white cane vinegar (or white distilled vinegar); 8 garlic cloves, smashed; 4 dried bay leaves; 1 tsp whole black peppercorns; 1 cup water; 2 tbsp vegetable oil; 1 tsp granulated sugar

The definitive Filipino braised pork dish: pork shoulder simmered low and slow in vinegar, soy sauce, garlic, and bay leaves until meltingly tender with a rich caramelized glaze. Pair with steamed rice to soak up every drop of sauce.

75 minEasyServes 4540 cal/serving

FilipinoDinnerStovetopStandardHigh ProteinLow CarbDairy-FreeNut-FreeEgg-Free

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Ingredients

2 lbs pork shoulder (butt), cut into 2-inch cubes
1/2 cup soy sauce
1/2 cup white cane vinegar (or white distilled vinegar)
8 garlic cloves, smashed
4 dried bay leaves
1 tsp whole black peppercorns
1 cup water
2 tbsp vegetable oil
1 tsp granulated sugar

Instructions

1

Combine 2 lbs pork shoulder (butt), cut into 2-inch cubes, 1/2 cup soy sauce, 1/2 cup white cane vinegar (or white distilled vinegar), 8 smashed garlic cloves, 4 dried bay leaves, 1 tsp whole black peppercorns, and 1 cup water in a large heavy pot or Dutch oven. Stir to combine and let stand for 5 minutes.
2

Bring the pot to a boil over high heat. Do not stir once the vinegar begins to heat. Reduce heat to medium-low, cover, and simmer for 30 minutes.
3

Remove the lid and continue simmering for 15 to 20 minutes, stirring occasionally, until the sauce has reduced by about half and the pork is very tender.
4

Fish out the pork pieces with a slotted spoon and set aside. Remove and discard the bay leaves. Reserve the remaining braising liquid.
5

In the same pot (or a separate skillet), heat 2 tbsp vegetable oil over medium-high heat. Add the reserved pork and sear for 2 to 3 minutes per side until lightly caramelized and the edges are golden.
6

Return the reserved braising liquid to the pot with the pork. Stir in 1 tsp granulated sugar. Cook, stirring, for 2 to 3 minutes until the sauce thickens into a glossy glaze that coats the pork. Verify pork has reached an internal temperature of 160°F (71°C).
7

Remove any remaining bay leaves. Serve over steamed rice, spooning the sauce over the top.

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Questions

What internal temperature should Pork Adobo reach?

For Pork Adobo, the target internal temperature is 160 F (about 70 C), given in step 6. A probe thermometer removes the guesswork.

Can I skip the searing in Pork Adobo?

Step 5 reads: "Add the reserved pork and sear for 2 to 3 minutes per side until lightly caramelized and the edges are golden." You can, but you give up flavor. The browning in step 5 builds the savory base the rest of the dish is seasoned against. Give the pieces room so the pan stays hot.

Is Pork Adobo keto-friendly?

A serving of Pork Adobo carries 8 g of carbohydrate, 1 g of it fiber. Against a strict 20 g keto day that is 40 percent of the budget; against a moderate 100 g low-carb day it is 8 percent.

Does Pork Adobo contain soy?

Yes: 1/2 cup soy sauce. The full allergen list for this entry is gluten and soy. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How many calories are in Pork Adobo?

One serving (the recipe makes 4) is about 540 calories, with 57 g protein, 8 g carbohydrate and 44 g fat, plus 1 g fiber and 698 mg sodium. The figures are estimates computed from the ingredient list.

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