Filipino Pork Adobo

 Filipino Pork Adobo

Preparation time: 10 minutes

Cooking time: 1 hour 30 minutes

Marination time: at least 1 hour

Yields: 4 to 6 servings

INGREDIENTS:

MARINADE

1/3 cup low-sodium soy sauce

1/4 cup plus 3 tbsp. distilled white vinegar or apple cider vinegar

1/4 cup packed dark brown sugar

2 tbsp. fish sauce

2 cloves fresh garlic, crushed

1 tsp. grated fresh ginger

2 1/2 Ib. skin-on pork shoulder, cut into 1 1/2" pieces

ADOBO AND ASSEMBLY

2 tbsp. virgin coconut oil

2 small yellow onions, each cut into 6 wedges

8 cloves garlic, smashed

1 dried ancho chile, stemmed (optional)

1 tbsp. black peppercorns

1/2 tsp. kosher salt

2 bay leaves

2 cup water

1/4 tsp. MSG (optional)

Cooked rice, for serving 

DIRECTIONS:

MARINADE

In a large bowl, stir soy sauce, vinegar, brown sugar, fish sauce, sriracha, if using, crushed garlic and ginger.

Add pork and toss to evenly coat, then set aside while preparing remaining ingredients.

ADOBO AND ASSEMBLY

Step 1

In a large pot over medium heat, heat oil. Cook onion, garlic, chile, if using, peppercorns, salt, and bay leaves, stirring occasionally, until garlic is lightly golden, 4 to 6 minutes.

Step 2

Drain pork; reserve marinade. Increase heat to high and add pork to pot. Cook, stirring occasionally, until pan is dry and pork is lightly caramelised, 15 to 20 minutes. Add reserved marinade and water and bring to a boil. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until pork is very tender and can be cut with a spoon, about 1 hour.

Step 3

Uncover, increase heat to medium-high, and continue to simmer until sauce is thickened, about 5 minutes. Remove bay leaves. 

Step 4

Place rice on a platter. Top with the cooked pork and pour sauce over.