Pork adobo builds a savory, tangy sauce as the shoulder slowly softens. Keep the vinegar and soy at a gentle simmer, then reduce the cooking liquid until it lightly coats the meat. Serve with plain or garlic-fried rice to catch the sauce.
Serves: 4 to 6
Prep: 15 minutes
Cook: 1 hour 45 minutes
Ingredients
- 2 pounds boneless pork shoulder, cut into 1 1/2-inch pieces
- 1/2 cup low-sodium soy sauce
- 1/2 cup rice vinegar
- 1 cup water
- 8 garlic cloves, smashed
- 2 bay leaves
- 1 teaspoon whole black peppercorns
- 1 tablespoon neutral oil
- 2 cups long-grain rice
- 2 teaspoons neutral oil and 2 minced garlic cloves for the rice
Method
- Combine pork, soy sauce, vinegar, water, smashed garlic, bay leaves, and peppercorns in a heavy pot. Bring just to a boil, then lower the heat and cover.
- Simmer gently for 75 to 90 minutes, turning the pork once or twice, until a fork slides into the pieces easily.
- Transfer pork to a plate. Skim excess fat from the liquid, then simmer uncovered for 8 to 12 minutes until glossy.
- For the rice, rinse it until the water runs mostly clear. Warm 2 teaspoons oil in a saucepan, cook the minced garlic for 30 seconds, then add rice and 3 cups water.
- Bring rice to a boil, cover, and cook over low heat for 15 minutes. Rest covered for 10 minutes, fluff, and serve with pork and sauce.
Variations
Use chicken thighs instead of pork and begin checking for tenderness after about 35 minutes. For a milder sauce, replace up to 2 tablespoons of the vinegar with water. Add sliced scallions at the table.
Storage and reheating
Cool leftovers promptly and refrigerate pork and rice in separate covered containers for up to 3 days. Reheat the pork with a splash of water until steaming hot, and reheat rice with a spoonful of water until steaming throughout.
Read the the quick weeknight meal rotation and the meal plan for busy schedules for more practical dinner planning. Add this recipe to the Lucru Home meal planner and note any missing ingredients before shopping.
