Filipino Pork Adobo
Ingredients
- 1 kg/ 2 lb pork shoulder (the parts ribboned with fat not lean parts), skinless, cut into 6cm/2.5" cubes – or belly (Note 1)
- 2 tbsp vegetable oil , or any other neutral flavoured oil
- 1 large onion , cut in half then 0.8″ / 1/3″ wedges
- 8 cloves garlic , finely sliced
- 3 cups water
- 1/2 cup light soy sauce , sub regular/all-purpose soy (Note 2)
- 1 1/2 tsp dark soy sauce (Note 2)
- 1/4 cup rice vinegar (sub regular white vinegar)
- 3 tbsp (tightly packed) brown sugar
- 1 1/2 tsp black peppercorns , can omit (Note 3)
- 5 bay leaves , preferably fresh, dried ok too
Optional pineapple (Note 4):
- 6 pineapple rings , each cut into 8 pieces, from canned pineapple in juice not syrup, or 2 cups fresh pineapple pieces
- 2 tsp vegetable oil , or any other neutral flavoured oil
Garnish/serving:
- 1 green onion , finely sliced
- 2 batches jasmine rice , or any other rice of choice (garlic rice would be amazing!)
Instructions
- 1
Sear pork - Heat the oil in a large heavy based pot over high heat. Sear half the pork until golden all over – about 4 minutes – then remove into a bowl. Repeat with remaining pork, add to the bowl.
- 2
Sauté - Reduce heat to medium. Add the onion, cook for 2 minutes. Add garlic and cook for another minute until the onion is softened.
- 3
Braising liquid - Add water, soy sauces, vinegar, sugar, peppercorns and bay leaves. Stir. Add the pork back in, including any juices accumulated in the bowl.
- 4
Slow cook 1 1/2 hours - Bring to a boil, then partially cover with a lid (leave a 2cm / 1" crack) and reduce the heat to low/medium low so the liquid is simmering very, very gently. Simmer for 1 1/2 hours or until the pork is fall-apart tender (keep simmering if not tender).
- 5
Caramelise pineapple - While pork is simmering, heat the oil in a non-stick pan over medium heat. Spread the pineapple out in one layer and cook each side until golden, about 4 minutes each side (I use spatula + tongs to turn). Remove onto plate until required.
- 6
Reduce sauce - Remove pork with a slotted spoon (onion etc doesn't matter when it's in or out). Increase heat to high and boil to reduce the liquid down to 1 1/2 cups – it will be a very thin syrup (it's not supposed to be thick), about 7 to 10 minutes.
- 7
Coat pork - Reduce heat to low. Add the pork and pineapple pieces, plus any juices in the bowl. Stir gently to coat in the sauce and warm the pork through again.
- 8
Serve - Serve over jasmine rice, garnished with green onion if using.
