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Pork Adobo Recipe

Pork Adobo (Filipino)

Every Filipino family has their own adobo recipe. This is mine; Pork shoulder braised until it falls apart in a tangy soy-vinegar sauce. The secret is letting that sauce reduce until it coats everything like a glaze. Simple ingredients but the technique makes it special.
Prep Time15 minutes
Active Time1 hour 45 minutes
Total Time2 hours
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Ingredients

  • 1 1/2 tablespoons avocado oil
  • 3 pounds pork shoulder cut into 2 inch chunks
  • 1 tablespoon garlic powder
  • 1 large onion thinly sliced
  • 1 1/3 cups water
  • 6 tablespoons soy sauce
  • 5 tablespoons rice vinegar
  • 3 tablespoons dark soy sauce
  • 3 bay leaves
  • 3 teaspoons whole black peppercorns
  • 4 tablespoons dark brown sugar

Instructions

  • Heat avocado oil in heavy pot over medium-high heat.
  • Brown pork chunks in two batches until well-seared, 8-10 minutes per batch.
  • Return all pork to pot, add garlic powder and sliced onion, cook 3-4 minutes.
  • Add water, both soy sauces, rice vinegar, bay leaves, peppercorns, and brown sugar. Scrape up browned bits.
  • Bring to boil, reduce to low, cover and simmer 60-75 minutes until pork shreds easily.
  • Uncover and simmer 15-20 minutes until sauce reduces by half and thickens.
  • Adjust seasoning to taste with water, vinegar, or sugar as needed.
  • Serve over steamed rice with sauce and peppercorns.

Notes

Pork should easily shred with fork when done. If still tough, continue cooking.
Sauce should be glossy and coat the back of a spoon.