Filipino Pork Adobo
Instructions
- 1
In a large bowl, combine pork chunks with soy sauce, vinegar, minced garlic, bay leaves, peppercorns, and brown sugar. Mix well and marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator for deeper flavor.
- 2
Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Remove pork from marinade (reserve the marinade) and pat dry with paper towels.
- 3
Working in batches to avoid crowding, sear the pork pieces until browned on all sides, about 2-3 minutes per side. Remove and set aside.
- 4
In the same pot, add sliced onions and sauté for 2-3 minutes until softened.
- 5
Return all the pork to the pot and pour in the reserved marinade. Bring to a boil, then reduce heat to low.
- 6
Cover and simmer for 35-40 minutes, stirring occasionally, until the pork is tender and the sauce has reduced and thickened.
- 7
Remove the lid and increase heat to medium. Continue cooking for 5-10 minutes to further reduce the sauce to your desired consistency, allowing it to become glossy and coat the pork.
- 8
Remove bay leaves before serving. Serve hot over steamed white rice with the sauce spooned over top.
Chef's Note
"This Filipino classic is all about balance—the tangy vinegar cuts through the rich pork while the soy sauce adds deep umami flavor. Serve it over steamed rice to soak up every bit of that incredible sauce, and don't worry if it seems too liquidy at first; it'll reduce into pure magic."
