Filipino Pork Adobo
Difficulty Level: Easy
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Prep Time:10 Minutes
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Cook Time:PT2H10M2 Hr
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Yield:4-6 Servings
Ingredients
- Cooking oil
- 3 pounds boneless pork shoulder, cut into large chunks
- Salt and pepper
- 6 cloves garlic, smashed
- ⅓ cup soy sauce
- ⅓ cup Filipino cane vinegar or white vinegar
- 2 bay leaves
- 2 teaspoons whole peppercorns
- 1 tablespoon brown sugar
- 1 cup water
- 2 teaspoons fish sauce, optional
- Cooking oil
- 1360.78g boneless pork shoulder, cut into large chunks
- Salt and pepper
- 6 cloves garlic, smashed
- 78.86ml soy sauce
- 78.86ml Filipino cane vinegar or white vinegar
- 2 bay leaves
- 8.52g whole peppercorns
- 12.78g brown sugar
- 236.59ml water
- 8.52g fish sauce, optional
One of the most beloved Filipino dishes, Adobo, is packed with flavor while using minimal ingredients. It has great acidity from vinegar and aroma from garlic and peppercorns. Perfect served over a bowl of rice. For added freshness try with Kamatis, Filipino tomato cucumber salad.
Preparation
STEP 1
Heat a large pot to medium-high heat. Lightly coat with oil. Add pork chunks, season with salt and pepper and brown on all sides.
STEP 2
Once meat is browned, add smashed garlic and cook for 30 seconds until aromatic.
STEP 3
Add soy sauce, vinegar, bay leaves, peppercorns, brown sugar, water, and fish sauce if using. Bring to a simmer.
STEP 4
Cover pot and cook for 1-1 ½ hours or until meat is fork tender. Remove lid and cook for an additional 15-20 minutes to thicken sauce. Serve hot over rice.
Options
Adobo only gets better, so this dish can easily be made the day before serving and reheated.
This adobo recipe can also be made with pork belly, a combination of pork belly and pork shoulder, or with boneless chicken thighs.
Adobo also prepares well in the instant pot or slow cooker.