Filipino Pork Adobo
A savory-sour Filipino classic, tender pork cubes braised in a tangy soy-vinegar sauce with garlic, bay leaves, and peppercorns.
Ingredients
Meat & Liquids
- 1 kg pork belly or shoulder, cut into 2.5cm cubes
- 0.5 cup soy sauce I use Panda Brand
- 0.5 cup white vinegar
- 0.75 cup water
- 2 tbsp brown sugar
Aromatics & Seasonings
- 2 tbsp oil
- 6 cloves garlic, crushed
- 2 leaf bay leaves
- 1 tsp whole peppercorns
Instructions
Meat & Aromatics
- Heat oil in a heavy pot over medium-high heat. Add pork in batches and brown on all sides for 3–4 minutes until golden edges form and you hear a gentle sizzling.
- Add crushed garlic to the pot and sauté for 30 seconds until fragrant steam rises and garlic turns pale gold.
Braise
- Pour in soy sauce, vinegar, water, and sprinkle brown sugar. Tuck in bay leaves and peppercorns, stirring to dissolve sugar.
- Bring to a gentle boil, then reduce heat to low. Cover and simmer for 25–30 minutes, stirring occasionally, until meat is tender with slight bite.
- Remove the lid and simmer for an additional 5–10 minutes until sauce reduces to a glossy coat on the pork.
Notes
Testing Note: Cutting pork into uniform 2.5cm cubes ensures even cooking and saucy bites.
Testing Note: Watch the final glaze closely; reducing for 5–10 minutes yields a glossy, clingy sauce without drying the meat.
Testing Note: For leftovers, gentle reheating on the stove preserves texture better than the microwave.