Pork Adobo Recipe
This recipe prepares a classic Filipino Pork Adobo, a savory and tangy braise. Fatty pork shoulder is seared and then simmered with soy sauce, rice vinegar, coconut milk, garlic, and bay leaves until fork-tender. The sauce is then reduced to create a rich, glossy coating, resulting in a deeply flavorful and aromatic main course.
Equipment
- 1 Dutch Oven or Heavy-Bottomed Pot For searing and long braising.
- 1 Chef's knife For prepping pork and garlic.
- 1 Cutting Board For safe and efficient food preparation.
- 1 Liquid Measuring Cup For accurate liquid measurements.
- 1 Wooden Spoon or Ladle For stirring and serving.
Ingredients
Main
- 1 tablespoon oil
- 3 pounds fatty pork shoulder cut into 1 1/2 inch cubes
- 1/2 cup soy sauce
- 1/2 cup rice vinegar plus more to taste
- 1 cup coconut mik
- 4 bay leaves
- 8 cloves garlic peeled and lightly crushed
Instructions
- Cut the fatty pork shoulder into approximately 1 1/2-inch cubes.
- Heat 1 tablespoon of oil in a Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.
- Add the pork cubes to the pot in batches if necessary, searing until well browned on all sides, then remove the pork and set aside.
- To the same pot, add the soy sauce, 1/2 cup rice vinegar, coconut milk, bay leaves, and lightly crushed garlic cloves. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pot.
- Return the seared pork cubes to the pot, ensuring they are mostly submerged in the liquid.
- Reduce the heat to low, cover the pot, and simmer gently for 2 to 2.5 hours, or until the pork is exceedingly tender.
- Carefully remove the tender pork pieces from the pot and set them aside.
- Increase the heat to medium-high and vigorously simmer the remaining sauce, stirring occasionally, until it has reduced and thickened to a glossy consistency.
- Return the cooked pork to the reduced sauce, tossing to coat each piece thoroughly.
- Taste and adjust seasoning with additional rice vinegar if desired, then serve hot, preferably with steamed rice.
Notes
Opt for fatty pork shoulder; the fat renders down, contributing significantly to the richness and succulence of the dish. Achieving a good sear on the pork before braising is crucial; this develops deep, savory flavors through the Maillard reaction. Be mindful of the balance between soy sauce and vinegar—adobo should have a distinct tangy-salty profile. Adjusting the vinegar at the end allows you to fine-tune this balance. Reducing the sauce after braising intensifies its flavor and gives it a desirable glossy, thick consistency, perfect for coating the tender pork.