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Pork Adobo Recipe

Pork Adobo (Filipino)

Every family in the Philippines has its own version of adobo. This one focuses on the two most important techniques: getting a hard, deep sear on the pork before the braise, and patiently reducing the sauce at the end until it becomes a thick, glossy glaze that clings to the meat. The balance of salty soy sauce and sharp vinegar is the core of the dish.
Prep Time15 minutes
Active Time2 hours
Total Time2 hours 15 minutes
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Ingredients

  • 2 tablespoons canola oil
  • 2.5 pounds pork shoulder cut into 1.5-inch chunks
  • 8 cloves garlic smashed and peeled
  • 2 medium yellow onions thinly sliced
  • 1 cup chicken broth
  • 1/3 cup Filipino soy sauce or low-sodium soy sauce
  • 1/3 cup cane vinegar or white vinegar
  • 2 tablespoons dark soy sauce
  • 4 bay leaves
  • 1 tablespoon whole black peppercorns
  • 1.5 tablespoons dark brown sugar

Instructions

  • Heat the oil in a large Dutch oven over medium-high heat until shimmering.
  • Pat the pork chunks completely dry with paper towels.
  • Working in batches, sear the pork for 3-4 minutes per side until deeply browned. Transfer to a plate.
  • Reduce heat to medium and cook the onions in the same pot for 4-5 minutes until softened.
  • Add the garlic and cook for 1 minute until fragrant.
  • Return the pork and any juices to the pot.
  • Add the chicken broth, both soy sauces, vinegar, bay leaves, peppercorns, and brown sugar. Stir to combine.
  • Bring to a boil, then reduce heat to low and cover.
  • Simmer gently for 75-90 minutes until the pork is fork-tender.
  • Uncover and increase heat to medium. Simmer for 15-20 minutes until the sauce reduces by half into a glossy glaze.
  • Remove the bay leaves before serving.
  • Serve the pork and glaze over hot steamed rice.

Notes

 The key to great adobo is getting a deep sear on the pork before braising and reducing the sauce until it forms a thick glaze at the end.