Adobo filipino de porco

Ingredientes

• 2 1/2 pounds pork shoulder, cut into 1 1/2-inch chunks
• 2/3 cup Filipino cane vinegar
• 1/2 cup Filipino soy sauce
• 3 tablespoons brown sugar
• 2 teaspoons black peppercorns
• 4 fresh bay leaves
• 2 tablespoons virgin coconut oil
• 1 large yellow onion, peeled, halved through the stem end, and cut into thick slices
• 8 large cloves garlic, peeled and crushed
• 4 cups water, divided
• 1 teaspoon sea salt
• 1 cup Jasmine rice, rinsed
• 1/2 cup thinly sliced scallions
• 1 or 2 small Thai or Fresno chilies, stems and seeds removed and thinly sliced
• 1/4 cup crispy shallots
• 1/4 cup crispy garlic

Modo de preparo

1. 1

   In a large, non-reactive bowl, combine the pork, vinegar, soy sauce, brown sugar, peppercorns, and bay leaves.

2. 2

   Toss to thoroughly coat the pork.

3. 3

   Cover the bowl with plastic and refrigerate for at least 2 hours or preferably overnight.

4. 4

   Remove the pork from the refrigerator, drain it, and reserve the marinade.

5. 5

   Heat the coconut oil in a large Dutch oven or braising pot over medium heat.

6. 6

   Add the onion and garlic and cook, stirring frequently, until softened and golden (about 5 minutes).

7. 7

   Increase the heat to high, add the drained pork, and cook, stirring frequently to prevent sticking, until the pork starts to caramelize (about 15 minutes).

8. 8

   Add the reserved marinade and 2 cups of water to the pot and bring to a boil.

9. 9

   Reduce the heat to medium-low and simmer, covered, for about 2 hours until the pork is very tender.

10. 10

    While the pork is braising, bring the remaining 2 cups of water and salt to a boil in a medium pot.

11. 11

    Stir in the rice.

12. 12

    Cover the pot and reduce the heat to low.

13. 13

    Cook the rice for 20 minutes, remove the lid, and fluff the grains. Set it aside.

14. 14

    Once the pork is tender, uncover the pot and increase the heat to medium-high.

15. 15

    Simmer the pork until the sauce has become thickened and glossy.

16. 16

    Serve the pork adobo over the rice and garnish with the scallions, chilies, crispy shallots, and crispy garlic.