This popular Filipino dish braises meat in a tangy mixture of soy sauce, vinegar, and garlic. Best served with a heaping scoop of freshly cooked Jasmine rice. Pork adobo tastes even better the following day as leftovers!
1head garlic, peeled and minced (about 10-15 cloves garlic)
1Tbspwhole black peppercorns, (placed in a tea sachet or cheesecloth for easy removal)
3piecesbay leaf , (dried laurel leaves)
Instructions
Place cut pork shoulder in a large saute pan or sauce pot. Pour in water, vinegar, and sauce pot. Add garlic, peppercorn bag, and bay leaves.
Set over medium-high heat and bring mixture to a boil. Reduce heat, cover pot, and let mixture simmer for 30-40 minutes until meat is tender. During cooking, occasionally turn pieces of meat for even braising.
Taste sauce. Add additional soy sauce, vinegar, or water according to taste preferences. Before serving, remove black peppercorn bag and bay leaves.
Serve with freshly cooked jasmine rice.
Notes
Pork shoulder is also labeled as pork butt or Boston butt. This recipe also works with other proteins such as chicken, fish, beef, or goat.
As with most braised meat dishes, pork adobo tastes even better the day after cooking. The resting time allows the meat to full absorb the flavors of the braising sauce.
Store leftover adobo in an airtight container in the fridge for up to 3 days. When ready to eat, gently reheat in the microwave or stovetop.
Leftover adobo can be chopped or shredded and tossed in fried rice or noodles.