Filipino Pork Adobo

Tender pork shoulder simmered with soy sauce, vinegar, garlic, bay leaves, and peppercorns until the sauce turns deeply savory and glossy. Serve with steamed white rice to soak up every drop.

Prep: 15 min · Cook: 105 min · Yield: 6 · Method: Stovetop

Ingredients

• 3 pounds pork shoulder
• 1 teaspoon kosher salt
• 2 tablespoons vegetable oil
• 0.75 cup soy sauce
• 0.5 cup distilled white vinegar
• 8 cloves garlic
• 3 leaves bay leaves
• 2 teaspoons whole black peppercorns
• 1 cup water
• 1 tablespoon brown sugar
• 6 cups steamed white rice
• 2 stalks green onions

Cooking instructions

1. Cut the pork shoulder into 2-inch chunks and pat dry. Season evenly with the salt. (about 10 min)
2. Heat the oil in a large Dutch oven or heavy pot over medium-high heat. Brown the pork in batches, turning occasionally, until several sides are deeply golden, about 8 minutes per batch. Transfer the pork to a plate. (about 25 min) — Medium-high heat
3. Return all the pork to the pot. Add the soy sauce, vinegar, garlic, bay leaves, peppercorns, water, and brown sugar. Bring to a boil and cook uncovered for 3 minutes without stirring so the vinegar mellows. (about 5 min) — Boil
4. Reduce the heat to low, cover, and simmer until the pork is fork-tender, turning the pieces once or twice, about 60 minutes. The pork should reach at least 145°F (63°C), though the shoulder will be more tender at this longer braising time. (about 60 min) — Low simmer
5. Uncover and simmer for 10 to 15 minutes, turning the pork occasionally, until the sauce is reduced, glossy, and lightly coats the meat. Remove the bay leaves. (about 15 min) — Medium-low heat
6. Serve the adobo over steamed white rice and garnish with sliced green onions. (about 5 min)