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Pork Adobo: A Classic Reimagined

I remember the first time I tried to make Adobo. It was a total disaster! The sauce was either too salty or too vinegary. But I didn’t give up. I experimented with different ratios of soy sauce and vinegar, different cuts of pork, and different levels of sweetness. And finally, after many trials and errors, I found the perfect balance. Here’s my take on this beloved dish. It’s savory, tangy, and just a little bit sweet. Perfect for a cozy night in or a potluck with friends.

My Go-To Pork Adobo Recipe

This is it! My tried-and-true, never-fail Pork Adobo recipe. It’s relatively simple, but the key is using good quality ingredients and letting the flavors meld together slowly. Don’t rush the process! Low and slow is the way to go. Trust me, the results will be worth the wait.

Ingredients:

• 2 lbs Pork Belly or Pork Shoulder, cut into 1-inch cubes
• 1/2 cup Soy Sauce (I prefer low sodium)
• 1/4 cup White Vinegar (or Apple Cider Vinegar for a slightly sweeter taste)
• 1 head Garlic, minced (yes, a whole head!)
• 2 Bay Leaves
• 1 tbsp Black Peppercorns, cracked
• 1 tbsp Brown Sugar (optional, but adds a nice depth)
• 2 cups Water
• 2 tbsp Cooking Oil

Instructions:

1. Heat the oil in a large pot or Dutch oven over medium-high heat. Brown the pork in batches, ensuring not to overcrowd the pot. This will take about 5-7 minutes per batch. Set the browned pork aside.
2. In the same pot, add the minced garlic and cook until fragrant, about 1 minute. Be careful not to burn it!
3. Return the pork to the pot. Add the soy sauce, vinegar, bay leaves, peppercorns, and brown sugar (if using).
4. Pour in the water, enough to almost cover the pork. Bring to a boil, then reduce heat to low, cover, and simmer for at least 1.5 - 2 hours, or until the pork is very tender. The longer it simmers, the more flavorful it becomes.
5. Check the sauce periodically. If it’s reducing too quickly, add a little more water.
6. Once the pork is tender, remove the lid and increase the heat to medium-high. Allow the sauce to reduce and thicken to your desired consistency. This will take about 15-20 minutes. Be sure to watch it carefully so it doesn’t burn.
7. Serve hot over rice. Garnish with chopped green onions, if desired.

And there you have it! My version of the classic Pork Adobo. I hope you enjoy making it as much as I do. Don’t be afraid to adjust the ingredients to your liking. More garlic? Go for it! More vinegar? Why not! This is your Adobo, make it your own. Let me know in the comments what you think and if you have any of your own secret ingredients for Adobo. Happy cooking!

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