Jeri Mobley’s pork adobo is savory, sweet, and perfectly tender with a slight acidic kick from cane vinegar, which is made from fermented molasses and popular in Filipino cooking.
Cook Time
1 hr 30 min
Total Time
1 hr 40 min
Yield
4 servings
Ingredients
2 tablespoons avocado oil
1 medium yellow onion, thinly sliced
7 cloves garlic, minced
2 lb boneless pork shoulder (910 g), cut into 2 inch (5 cm) pieces
½ cup soy sauce (120 mL)
1 teaspoon freshly ground black pepper
½ teaspoon whole black peppercorn
2 teaspoons brown sugar
3 dried bay leaves
½ cup Datu Puti cane vinegar (120 mL)
1 cup water (240 mL)
rice, jasmine, steamed, for serving
Nutrition Info
Calories 784
Fat 55g
Carbs 11g
Fiber 1g
Sugar 5g
Protein 55g
How to Make It
1. Step
Heat the avocado oil in a deep, large skillet or medium Dutch oven over medium-high heat until shimmering. Add the onion and garlic and sauté until fragrant and the onion is translucent, 2–4 minutes.
2. Step
Add the pork and brown on all sides, 4–5 minutes.
3. Step
Add the soy sauce, ground pepper, whole peppercorns, sugar, and bay leaves and stir to combine. Pour in the vinegar without stirring, then cover the pot with a lid and let come to a boil.
4. Step
Uncover the pot, gently stir the pork, then add the water. Cover again and simmer for 45–60 minutes, until the pork is fork-tender.
5. Step
Remove the lid and cook for 15 minutes more, until the sauce has reduced. The color should be dark brown and the sauce should taste slightly tangy.
