Filipino Pork Adobo is a beloved national dish, a savory and tangy stew made with pork simmered in soy sauce, vinegar, garlic, and peppercorns. It’s renowned for its deep, comforting flavors and tender meat.
Classic Filipino Pork Adobo
Filipino Pork Adobo is a beloved national dish, a savory and tangy stew made with pork simmered in soy sauce, vinegar, garlic, and peppercorns. It's renowned for its deep, comforting flavors and tender meat.
Ingredients
- 2 lbs Pork shoulder cut into 1.5-inch cubes
- 0.5 cup Soy sauce
- 0.33 cup White vinegar
- 8 cloves Garlic peeled and smashed
- 1 tbsp Black peppercorns whole
- 3 leaves Bay leaves dried
- 1 cup Water
- 1 tbsp Brown sugar packed (optional
Instructions
- Combine pork shoulder, soy sauce, white vinegar, smashed garlic, whole black peppercorns, and bay leaves in a large pot or Dutch oven. Marinate for at least 30 minutes, or preferably an hour in the refrigerator.
- Place the pot over medium-high heat and bring the mixture to a simmer. Do not cover the pot during the initial simmering stage, allowing the alcohol from the vinegar to evaporate.
- Once simmering, reduce heat to medium-low, add 1 cup of water, and if using, the brown sugar. Bring it back to a gentle simmer.
- Cover the pot and let it cook for 45-60 minutes, or until the pork is very tender. Stir occasionally to prevent sticking.
- Remove the lid and increase the heat to medium-high. Let the sauce reduce and thicken slightly, about 10-15 minutes, or until it reaches your desired consistency and the pork is coated.
- Taste and adjust seasoning if necessary. Remove bay leaves before serving. Serve hot with steamed white rice.
Notes
Serve hot with steamed white rice to soak up the delicious sauce. For a richer color, you can brown the pork shoulder first before simmering. Adjust sugar and vinegar to taste, as preferences vary. A touch of coconut milk can also be added for a creamier adobo.
