Ingredients:
• 2 lbs (900g) pork belly or pork shoulder, cut into chunks
• 1 tbsp cooking oil
• 1 whole head of garlic, minced (or smashed cloves)
• 1 medium onion, sliced
• 2-3 dried bay leaves
• 1 tsp whole black peppercorns (or ground black pepper to taste)
• ½ cup soy sauce
• ½ cup vinegar (white or cane vinegar)
• 1 cup water (adjust as needed)
• 1 tbsp sugar (optional, for balance)
• 1 tsp oyster sauce (optional, for extra umami)
• 1 cup boiled eggs (optional, for serving)
Instructions:
1. Sear the Pork – Heat oil in a pot over medium heat. Sear the pork pieces until browned on all sides. This helps develop flavor.
2. Sauté Aromatics – Add garlic and onions. Sauté until softened and fragrant.
3. Add Seasonings – Pour in soy sauce, vinegar, bay leaves, and peppercorns. Do not stir after adding vinegar to allow proper cooking.
4. Simmer – Add water and bring to a boil. Lower the heat and let it simmer for about 40–50 minutes or until the pork is tender. Stir occasionally.
5. Adjust Flavor – Taste and adjust seasoning. Add sugar for balance or oyster sauce for extra depth.
6. Reduce Sauce – Once the pork is tender, increase heat to medium-high and let the sauce reduce until slightly thickened. If you like a drier adobo, let it cook longer until the sauce is almost gone.
7. Serve – Enjoy with steamed rice. Add boiled eggs for a classic twist.
Tips:
• For a richer taste, marinate the pork in soy sauce, vinegar, garlic, and pepper for at least 30 minutes before cooking.
• If you like a bit of a crispy texture, fry the pork pieces separately after simmering, then mix them back into the sauce.
• You can add potatoes or pineapple chunks for a slightly sweet variation.
PORK ADOBO
