Go Back
Pork Adobo
Pin Print

Pork Adobo

This is the quintessential Filipino braise, built on the foundational flavors of soy sauce and vinegar. Every family has their own version; this one focuses on creating a deep flavor by browning the pork hard at the beginning and then reducing the sauce at the end until it becomes a thick, glossy glaze. The pork should be completely tender.
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes

Ingredients

  • 2 1/2 pounds pork shoulder Boston butt, cut into 1 1/2-inch chunks
  • 1 tbsp avocado oil
  • 1 large onion thinly sliced
  • 8 cloves fresh garlic smashed
  • 1/2 cup Filipino cane vinegar like Datu Puti
  • 1/2 cup low-sodium soy sauce
  • 1 tbsp dark soy sauce
  • 1 cup chicken stock
  • 2 tbsp dark brown sugar
  • 2 tsp whole black peppercorns
  • 3 bay leaves

Method

  • Pat pork chunks dry with paper towels.
  • Heat avocado oil in Dutch oven over medium-high heat.
  • Sear pork in batches until deeply browned, 8-10 minutes per batch. Remove to plate.
  • Reduce heat to medium, cook onions until soft, 5 minutes.
  • Add garlic, cook 1 minute.
  • Deglaze with vinegar, scraping bottom of pot.
  • Add both soy sauces, stock, brown sugar, peppercorns, and bay leaves.
  • Return pork to pot.
  • Bring to boil, reduce to simmer, cover and cook 1.5 hours until tender.
  • Uncover and simmer 15-20 minutes until sauce thickens.
  • Remove bay leaves and serve over rice.

Notes

For best results, don't crowd pork while searing.
Sauce should coat back of spoon when finished.