Tender Pork Adobo Simmered in a Savory Filipino Marinade
Equipment
- Large bowl for marinating
- Deep skillet, Dutch oven, or heavy-bottomed pot
- Tongs or slotted spoon
- Knife and Cutting Board
- Measuring cups and spoons
Ingredients
- 2 lbs pork shoulder or pork belly cut into 2-inch cubes
- ½ cup soy sauce light or all-purpose
- ½ cup cane or white vinegar
- 1 cup water
- 1 small onion thinly sliced
- 8 cloves garlic crushed
- 2 –3 bay leaves
- 1 tsp whole peppercorns
- 1 tsp sugar optional, for a touch of sweetness
- 2 tbsp cooking oil preferably Filipino cane or vegetable oil
- Salt and pepper to taste
Optional garnish: sliced scallions, fried garlic bits
Instructions
Marinate the pork
- In a large bowl, combine soy sauce, vinegar, water, crushed garlic, peppercorns, and bay leaves. Add pork cubes and gently toss to coat. Cover and marinate in the refrigerator for at least 30 minutes—or up to 4 hours for more depth of flavor.
Sear the meat
- Heat oil in your pot over medium-high. Remove pork from marinade (reserve the liquid), and in batches, brown the pork cubes on all sides, about 2–3 minutes per side, until caramelized. This searing develops flavor and texture.
Sauté aromatics
- Lower heat and add thinly sliced onion to the pot. Cook until softened and lightly translucent, about 3 minutes. If bits are sticking, scrape them up with a wooden spoon.
Combine and simmer
- Return all pork to the pot. Pour in reserved marinade, adding water if needed to just barely cover the pork. Bring to a gentle boil, then reduce heat, cover, and let it simmer for 40–45 minutes—stir occasionally.
Reduce the sauce
- Once the pork is tender, increase heat to medium-high, uncover, and simmer for an additional 5–10 minutes until the sauce thickens and glazes the meat. Taste and adjust seasoning—add brown sugar if desired, plus salt or more pepper.
Finish and garnish
- When the sauce is rich and glossy, turn off heat. Garnish with chopped scallions and crispy fried garlic for texture. Serve hot over steamed rice or garlic fried rice.