Pork Adobo
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.
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
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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.
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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.
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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.
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4
Fish out the pork pieces with a slotted spoon and set aside. Remove and discard the bay leaves. Reserve the remaining braising liquid.
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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.
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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).
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7
Remove any remaining bay leaves. Serve over steamed rice, spooning the sauce over the top.