Pork Adobo
Ingredients
Servings
Optional ingredients
Instructions
Step 1
Combine pork, soy sauce, minced garlic, bay leaves, and whole black peppercorns in a bowl.
Step 2
Mix well and marinate in the refrigerator for 30 minutes to 1 hour, or overnight for best results.
Step 3
Heat oil in a large pot or skillet over medium heat.
Step 4
Add marinated pork (including marinade) and brown on all sides for 5-7 minutes.
Step 5
Pour in vinegar and water, bring to a boil.
Step 6
Reduce heat to low, cover, and simmer for 50 minutes until pork is tender and sauce thickens slightly. Stir occasionally.
Step 7
Taste adobo and add salt if desired.
Step 8
Remove from heat and serve hot with rice.
Last step
Optionally garnish with green onions and serve with hard-boiled eggs.
Notes
Side Dish Suggestions
Pork adobo pairs perfectly with steamed rice, but you can also serve it with other accompaniments like sautéed greens, pickled vegetables, or a side salad for a complete meal.
Storing Leftovers
Pork adobo reheats well and often tastes even better the next day as the flavors continue to meld. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove or in the microwave before serving.
Customization
Pork adobo is a versatile dish, so don't hesitate to customize it to your taste preferences. You can adjust the amount of garlic, soy sauce, or vinegar according to your liking. Some people also like to add sugar for a slightly sweeter adobo.
Vinegar Variations
White or cane vinegar are traditional choices for pork adobo. However, you can experiment with different types of vinegar, such as apple cider vinegar or rice vinegar, for unique flavor profiles.
Choosing Pork Cuts
Pork shoulder or belly are commonly used for pork adobo as they have a good balance of meat and fat, resulting in tender and flavorful adobo. However, feel free to use your preferred cut of pork.
Marinating Time
While marinating the pork for at least 30 minutes will enhance the flavor, for best results, marinate it overnight in the refrigerator. This allows the flavors to penetrate the meat more deeply.
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