The moment I learned how delicious Chicken Adobo could be, I knew I had to try my hand at another adobo dish. Pork Adobo is the main event today.
What is Filipino Adobo?
Adobo is not so much a dish as it is a cooking style with its roots in the Philippines. It entails cooking meat or seafood in a sauce made from soy sauce, vinegar, and garlic.
The final product is a flavorful, tangy dish whose flavor will adapt to whichever protein you use.
I choose to prepare pork adobo this time around. We all agreed, once more, that this flavor combination is superb.
This is a more traditional adobo because, unlike our chicken version, no coconut milk is used. (Coconut milk is an adobo component that deviates from the norm.)
The sauce is soothing, thanks to the coconut milk. The vinegar’s sourness would be overpowered without the pork shoulder’s fatty marbling.
- 2 tbsp. of vegetable oil
- 2 lb. of pork shoulder (cut into chunks)
- ¼ cup of cane vinegar or white vinegar
- ⅓ cup of low sodium soy sauce
- 6 cloves of garlic (chopped)
- 1 bay leaf
- 2 tsp. of black peppercorns
- 2 tsp. of sugar
- 2 cups of water
- Oil a dutch oven or pot of suitable size and place it over medium-high heat to sear the pork until it is browned on both sides.
- Put the vinegar, soy sauce, garlic, bay leaf, peppercorns (tied in cheesecloth if you like), sugar, and water in a water-filled pot. Bring to a boil. Cover and simmer for an hour at medium heat.
- Take the lid off and cook for half an hour to decrease the sauce.
- Serve over rice!