Classic Filipino Pork Adobo

Be the first to rate

(No Ratings Yet)

Loading...

Pork shoulder slowly braised in a tangy-savory bath of cane vinegar, soy sauce, garlic, and bay leaves until fork-tender, then finished so the sauce turns glossy and coats every piece. Served over steaming jasmine rice, this is the everyday braise that defines Filipino home cooking.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 32 gFat
• 11 gSaturated Fat
• 8 gCarbs
• 1 gFiber
• 4 gSugar
• 36 gProtein
• 1450 mgSodium
• 620 mgPotassium
• 50 mgCalcium
• 3 mgIron
• 5 mgVitamin C
• 25 mcgVitamin A

Ingredients

For the pork and marinade

• 2 lb boneless pork shoulder, cut into 1 1/2-inch cubes
• 8 cloves garlic, smashed
• 4 dried bay leaves
• 1 tbsp whole black peppercorns, lightly cracked
• 1/3 cup Filipino soy sauce
• 1/2 cup white cane vinegar
• 1/2 cup water

For braising and finishing

• 2 tbsp neutral cooking oil
• 1 large yellow onion, sliced
• 1 tbsp dark brown sugar
• 1 tsp fish sauce (optional, for deeper umami)
• Steamed jasmine rice, to serve

For garnish

• 2 tbsp crispy fried garlic bits
• 2 scallions, thinly sliced
• Cracked black pepper, to taste

Directions

1. Combine the pork, garlic, bay leaves, peppercorns, soy sauce, vinegar, and water in a large bowl; cover and marinate for 30 minutes at room temperature (or up to overnight in the refrigerator for a deeper flavor).
2. Heat the oil in a heavy Dutch oven or wide braiser over medium-high heat. Lift the pork from the marinade using a slotted spoon, reserving the liquid, and pat the pieces dry with paper towels.
3. Sear the pork in batches, turning occasionally, until lightly browned on all sides, about 6 minutes total per batch. Transfer each batch to a plate as you go.
4. Return all the pork to the pot, scatter the sliced onion over the top, and pour in the reserved marinade. Bring to a full boil, then immediately reduce the heat to low.
5. Cover and simmer gently, without stirring, for 40 to 45 minutes, or until a paring knife slides easily into the pork.
6. Uncover and simmer for another 10 to 15 minutes to reduce the braising liquid into a thick, glossy sauce that coats the meat. Stir in the brown sugar and fish sauce during the last 3 minutes so the sauce lightly caramelizes.
7. Taste and adjust with a splash more vinegar for brightness or soy sauce for saltiness. The finished pork should look lacquered and just barely swimming in a dark mahogany glaze.
8. Transfer to a shallow serving bowl, scatter the fried garlic and scallions over the top, finish with cracked pepper, and serve straight from the pot with hot jasmine rice.

Cook’s Notes

• Marinate the pork overnight in the fridge for noticeably deeper, more mellow flavor — the vinegar and soy penetrate the meat.
• Do not stir the pot during the first boil; this traditional Filipino technique lets the sharp vinegar cook off on its own while preserving the layered flavor.
• Cane vinegar gives the most authentic tang, but distilled white vinegar or apple cider vinegar works in a pinch — reduce the amount by about 1 tablespoon if substituting a sharper vinegar.
• Adobo often tastes better the next day; refrigerate the pork in its sauce and reheat gently so the glaze loosens without drying out the meat.
• For a richer finish, stir in 1 tablespoon of pork lard or a knob of butter at the very end to give the sauce a silky sheen.

You might also like

Asian

Filipino Sweet and Sour Braised Chicken

Asian

Filipino Mixed Rice Set with Garlic Rice, Chicken Inasal, and Tocino

Asian

Philippine Guava-Sour Pork Stew

Asian

Filipino Steamed Pork Buns with Char Siu Filling