Pork Adobo Recipe

Method7 steps

1. 1

   Step 1: Cut the raw pork belly (2 lb) into bite-sized pieces. Peel and crush the garlic, measuring 2 tablespoons. Mix all the pork, crushed garlic and half-cup soy sauce (½ cup) in a bowl. Cover and marinate in the refrigerator for at least 1 hour.

   Initial one-hour refrigerated marinade · 60 minUses 2 lb raw pork belly, cut into bite-sized pieces in step 1 · 2 tbsp peeled, crushed garlic · ½ cup soy sauce

2. 2

   Step 2: Heat a heavy pot over medium heat. Lift the pork pieces out of the marinade and hold the liquid and garlic aside. Put the pork in the hot pot and brown for a few minutes, turning the pieces. Use the fat rendered by the belly; no added oil is needed.

   Uses All pork lifted from the soy-garlic marinade; hold the liquid and garlic separately

3. 3

   Step 3: Pour all the reserved soy-garlic marinade into the browned pork pot, including the garlic.

   Uses All browned pork and its rendered fat · All held marinade, including the crushed garlic

4. 4

   Step 4: Add both cups of measured water (2 cups), all the whole peppercorns (1 tbsp) and all five dried bay leaves. Bring the entire liquid to a full boil, then lower to a gentle simmer for 40–60 minutes, checking from 40 minutes. Cook until the pork is tender but its pieces still hold their shape. Check the liquid occasionally and add a little of the extra water only if it gets too low before the pork is tender.

   Simmer pork until tender; check at 40 minutes · 40 minUses The complete pork and marinade pot · 5 dried bay leaves · 1 tbsp whole peppercorns · 2 cups water for the adobo simmer · A little extra water, only if the liquid gets too low before the pork is tender

5. 5

   Step 5: Pour in all 4 tablespoons of white vinegar without stirring. Let the liquid return to a boil before stirring, then simmer uncovered for 12–15 minutes, checking from 12 minutes. Let the sauce reduce until it coats the pork while leaving some to spoon over rice.

   Finish vinegar sauce; check at 12 minutes · 12 minUses All tender pork and its cooking liquid · 4 tbsp white vinegar

6. 6

   Step 6: Taste the reduced sauce and add salt only if needed. Remove the bay leaves and any easily retrieved whole peppercorns before serving.

   Uses All cooked pork and reduced sauce · Salt, only as needed after tasting

7. 7

   Step 7: Share the hot pork and sauce between four portions. Serve with ready steamed white rice if wanted.

   Uses All finished pork adobo · Ready steamed white rice to serve, as desired