While there are many Filipino Pork Adobo recipes out there, I believe my recipe is worth sharing. I have two tips that I think make any Adobo recipe tasty.
First, I use a sweet vinegar such as apple cider vinegar. There was one time I found a Korean pineapple vinegar that was much sweeter than apple cider and made the adobo super tasty. Many Filipino Adobo call for sugar but if you use a fruit-based vinegar, you can omit the sugar!
Second, I recommend letting the adobo rest overnight before serving. It allows the meat the marinate and tenderize to really capture all the flavors possible.
The BIGGEST Secret
If you want to elevate this recipe to a new level, after letting the adobo rest for 24 hours, Remove the meat from the (now gelatinized) adobo sauce and fry on medium heat. This will lock in the flavors and give the pork a nice fried texture. Then cook down the remaining adobo sauce and pour it over the fried pork and rice.
Ingredients
- 2 1/2 pounds pork shoulder or pork belly
- 1/2 cup soy sauce
- 1/2 cup + 2 tablespoons apple cider vinegar
- 10 peppercorns
- 5 cloves of garlic, crushed
- 2 bay leaves
- rice to serve
- oil for frying the pork
Directions
1. Chop the pork into large cubes. Peel garlic and crush once with the flat side of a knife.
2. In a large oiled and heated sauce pan, fry the cubes of pork. You probably will have to do this little by little to make sure the pork is evenly cooked. Remove any cubes of pork that are fully cooked. Do not clean your sauce pan. You want to keep all the flavorful goodness.
3. To the sauce pan, add the crushed garlic, peppercorns, bay leaves, apple cider vinegar and soy sauce. Simmer over low heat for at least 1 hour stirring occasionally but not too often!
4. It is advisable to let the adobo sit overnight to allow the meat to tenderize and full soak up all the flavor. If you absolutely can’t wait overnight, you can serve it now.
5. If you’ve left it overnight, separate the meat from the gelatinous sauce and fry the meat over medium heat until the meat develops a nicely fried crust
6. Cook down the adobo sauce so it thickens slightly. Pour this sauce over the fried pork and serve with rice. Enjoy!
Video
Recipe
Filipino Pork Adobo
Ingredients
- 2 ½ pounds pork shoulder or pork belly
- ½ cup soy sauce
- ½ cup + 2 tablespoons apple cider vinegar
- 10 peppercorns
- 5 cloves garlice crushed
- 2 bay leaves
- rice to serve
- oil for browning the pork
Instructions
- Chop the pork into large cubes. Peel garlic and crush once with the flat side of a knife.
- In a large oiled and heated sauce pan, fry the cubes of pork. You probably will have to do this little by little to make sure the pork is evenly cooked. Remove any cubes of pork that are fully cooked. Do not clean your sauce pan. You want to keep all the flavorful goodness.
- To the sauce pan, add the crushed garlic, peppercorns, bay leaves, apple cider vinegar and soy sauce. Simmer over low heat for at least 1 hour stirring occasionally but not too often!
- It is advisable to let the adobo sit overnight to allow the meat to tenderize and full soak up all the flavor. If you absolutely can’t wait overnight, you can serve it now.
- If you’ve left it overnight, separate the meat from the gelatinous sauce and fry the meat over medium heat until the meat develops a nicely fried crust
- Cook down the adobo sauce so it thickens slightly. Pour this sauce over the fried pork and serve with rice. Enjoy!