Pork Adobo is a Filipino classic featuring tender pork simmered in a savory, tangy, and slightly sweet soy-vinegar sauce. This comforting dish is perfect with steamed white rice and is a staple in many Filipino homes.
Ingredients
- 2 lbs (about 1 kg) pork shoulder (kasim) or pork belly (liempo), cut into serving pieces
- 1/2 cup soy sauce
- 1/2 cup vinegar (white or cane vinegar)
- 1 cup water
- 6 cloves garlic, peeled and crushed
- 2-3 bay leaves
- 1 tsp whole black peppercorns (or 1/2 tsp ground black pepper)
- 1 medium onion, sliced (optional)
- 2 tbsp cooking oil
- 1 tbsp brown sugar (optional, for a touch of sweetness)
- Salt to taste
Instructions
- In a large bowl, combine the pork, soy sauce, vinegar, garlic, bay leaves, and peppercorns. Mix well and marinate for at least 30 minutes (or up to overnight in the refrigerator for best flavor).
- Heat the oil in a large pot or deep skillet over medium heat. Add the marinated pork (reserve the marinade) and brown on all sides for about 5-7 minutes.
- Add the sliced onion (if using) and sauté until softened.
- Pour in the reserved marinade and water. Bring to a boil, then lower the heat to a simmer.
- Cover and cook for 40-50 minutes, or until the pork is tender. Stir occasionally and add more water if needed.
- Add brown sugar if you like a slightly sweet adobo. Taste and adjust seasoning with salt if needed.
- For a thicker sauce, uncover and simmer for an additional 10-15 minutes until the sauce reduces to your desired consistency.
- Serve hot with steamed white rice. Enjoy!
