Pork Adobo

The Method for Pork Adobo

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1. Brown the pork in the oil in a heavy pan for 6 minutes.

   Mark done Start 6 min timer

2. Add the soy sauce, vinegar, garlic, bay leaves, peppercorns, water and sugar and bring to a simmer without stirring.

   Mark done

3. Cover and simmer gently for 40 minutes until tender.

   Mark done Start 40 min timer

4. Take off the lid and boil for 5 minutes until the sauce is glossy and thick.

   Mark done Start 5 min timer

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What Can Go Wrong

1. Brown the pork first.
2. Do not stir right after the vinegar goes in.
3. Taste before adding salt.
4. Make it a day ahead if you can.

Swaps and Variations

• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

A Little Background

A dish for a family table of four, and one that is better the next day. Adobo is simple: soy sauce, vinegar, garlic, bay and pepper, with the pork cooking in all of it.

Brown the pork first for flavour and fat, then add the soy sauce, vinegar, garlic, bay leaves, peppercorns and water. Do not stir for the first few minutes after the vinegar goes in. Letting it come to a simmer undisturbed cooks off the raw edge of the vinegar.

Simmer gently, covered, for 40 minutes until the pork is tender. Then take off the lid and boil for 5 minutes until the sauce reduces to a glossy coating. If it becomes too salty, add a little water.

Serve with steamed rice, which soaks up the sauce. Soy sauces vary in salt, so taste before you add any more. Pork belly makes it richer, and shoulder makes it leaner, so choose by how much fat you like.

To Go With It

Steamed rice · Garlic rice · Fried egg · Steamed greens

Sides from the same cuisine on this site: Sinangag.

Storing Leftovers

Keeps in the fridge for 4 days. Reheat gently until hot all the way through.

Pork Adobo Nutrition Facts

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.

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