Pork Adobo

We love vinegar in my home, so I cook with it often. In the past, I’ve made chicken adobo recipe and a pineapple pork adobo recipe, and my family loved them, so I thought I would try making this Filipino-style pork adobo recipe I found on Salu Salo, where a pork shoulder is braised in vinegar, soy sauce, and garlic until tender. The meat is tender, juicy, and so flavorful! If you love vinegar and soy sauce, this recipe is for you! I served this pork adobo with garlic rice and roasted bok choy, and the entire family thought it was a tasty meal.

Pork Adobo

Ingredients:

• 2 lbs pork shoulder, excess fat trimmed, cut into bite-sized pieces
• Freshly cracked black pepper, to taste
• 3 cloves of garlic, chopped
• ⅓ cup light soy sauce *Use ¼ cup if you only have regular soy sauce
• ⅓ cup white vinegar
• 1 bay leaf
• 1 cup water, more if needed
• 1 tbsp honey or brown sugar

How to Make Pork Adobo

Trim the excess fat from the pork, then cut into large bite-sized pieces. Season with freshly cracked pepper, to taste.

Heat the oil in a Dutch oven until shimmering. Add the pork and brown on all sides, about 3-4 minutes. Add the garlic and saute for 1 minute, stirring often.

Add the soy sauce, vinegar, bay leaf, and water. Bring to a boil, reduce heat, and cover. Simmer for 60-75 minutes, or until the meat is tender. Watch carefully, and don’t let the liquid dry out. Add water, 1/2 cup at a time if needed, until the meat is tender and the desired amount of sauce has been reached.

Stir in honey or brown sugar. Serve over steamed rice. Enjoy!