Most Delicious Pork Adobo Recipe

Method11 steps

1. 1

   Step 1: Separate the cloves from the 2 garlic heads, peel them and slice thinly. Slice the onion separately.

   Uses 2 heads garlic, cloves thinly sliced

2. 2

   Step 2: Heat the 1/4 cup cooking oil in a pan over low heat. Add all the thin garlic slices and cook, stirring occasionally, until golden and crisp. Avoid scorching them.

   Uses 1/4 cup cooking oil, for making garlic chips · All thin garlic slices

3. 3

   Step 3: Drain the crisp garlic chips from their cooking oil, collecting both outputs separately. Divide the cooked chip batch into two equal portions, one for the stew and one for garnish. Keep the unused recovered oil separate from this dish.

   Uses Cooked garlic chips and remaining garlic-infused oil

4. 4

   Step 4: Measure 3 tbsp from the recovered garlic-infused oil and return it to the same pan. Add the sliced onion (1) and sauté until it starts to caramelize.

   Uses 3 tbsp recovered garlic-infused oil · 1 onion, sliced

5. 5

   Step 5: Add the 2 lb raw cubed pork shoulder to the caramelizing onion. Cook, turning, until the outside becomes medium brown; it will finish tenderizing in the stew.

   Uses Caramelizing onion in measured garlic-infused oil · 2 lb raw pork shoulder, cubed

6. 6

   Step 6: Pour in the 1/2 cup soy sauce, 1/2 cup white vinegar, 2 tbsp oyster sauce and 7 1/2 oz lemon-lime soda. Add water only as needed to keep the pork gently braising without cooking dry. Bring to a boil.

   Uses Partly browned pork and onion · 1/2 cup soy sauce · 1/2 cup white vinegar · 2 tbsp oyster sauce · 7 1/2 oz lemon-lime soda · Water, as needed to keep the pork gently braising

7. 7

   Step 7: Add the 2 tsp crushed peppercorns, 4 bay leaves and one half of the prepared garlic chips. Cover, lower the heat to a gentle simmer and cook for about 1 hour, until the pork is tender and cooked through, at least 145 F (63 C) in the center. Check the liquid occasionally and continue until tender if needed.

   Simmer pork until tender · 60 minUses Pork in boiling adobo sauce · 2 tsp crushed peppercorns · 4 bay leaves · Half of the prepared garlic-chip batch

8. 8

   Step 8: Uncover and continue gently cooking, stirring as needed to prevent sticking, until the watery sauce has evaporated and a glossy glaze clings to the tender pork. Stop before the concentrated sauce scorches. Remove the bay leaves before serving.

   Uses Tender pork adobo with first half of garlic chips

9. 9

   Step 9: Transfer the glazed pork to a serving plate and serve warm with ready-cooked rice alongside.

   Uses Glazed tender pork adobo with bay leaves removed · Ready-cooked rice, to serve

10. 10

    Step 10: Garnish with chopped parsley to taste and all of the remaining half-batch of crisp garlic chips.

    Uses Plated pork adobo · Chopped parsley, to garnish · Remaining half of the prepared garlic-chip batch

11. 11

    Step 11: Serve the garnished adobo hot and share among four people.

    Uses Garnished garlic-chip pork adobo