Filipino Pork Adobo Recipe

In our classic low-and-slow cooked FIlipino adobo recipe, pork is braised in a piquant bath of vinegar, soy, garlic, and bay leaf until fall-apart tender.

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1In a large, non-reactive bowl, combine the pork, vinegar, soy sauce, brown sugar, peppercorns, and bay leaves.
2. 2Toss to thoroughly coat the pork.
3. 3Cover the bowl with plastic and refrigerate for at least 2 hours or preferably overnight.
4. 4Remove the pork from the refrigerator, drain it, and reserve the marinade.
5. 5Heat the coconut oil in a large Dutch oven or braising pot over medium heat.
6. 6Add the onion and garlic and cook, stirring frequently, until softened and golden (about 5 minutes).
7. 7Increase 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. 8Add the reserved marinade and 2 cups of water to the pot and bring to a boil.
9. 9Reduce the heat to medium-low and simmer, covered, for about 2 hours until the pork is very tender.
10. 10While the pork is braising, bring the remaining 2 cups of water and salt to a boil in a medium pot.
11. 11Stir in the rice.
12. 12Cover the pot and reduce the heat to low.
13. 13Cook the rice for 20 minutes, remove the lid, and fluff the grains. Set it aside.
14. 14Once the pork is tender, uncover the pot and increase the heat to medium-high.
15. 15Simmer the pork until the sauce has become thickened and glossy.
16. 16Serve the pork adobo over the rice and garnish with the scallions, chilies, crispy shallots, and crispy garlic.