Pork Adobo

• total tid: 1 hour 56 minutes

Ingredienser

AUTHENTICITY NOTES

I use light and dark soy to get a very similar colour and flavour to using just Filipino soy as it’s harder to find

Belly more traditional but is very fatty, I prefer shoulder but must use the fat ribboned parts not the super lean bits.

Pineapple is a modern variation we’ve seen if you’ve never tried it, give it a go! I love it

FILIPINO PORK ADOBO

1 kg/ 2 lb pork shoulder (my preference, use fat-ribboned parts) or belly, skinless, cut into 6cm/2.5″ cubes

2 tbsp vegetable oil, or any other neutral flavoured oil

1 large onion, cut in half then 0.8″ / 1/3″ wedges

8 cloves garlic, finely sliced

3 cups water (750ml)

1/2 cup light soy sauce (125ml), sub all-purpose or Filipino soy (do NOT sub with dark soy)

1 1/2 tsp dark soy sauce (sub more light soy)

1/4 cup rice vinegar (60ml), sub regular white vinegar

3 tbsp (tightly packed) brown sugar

1 1/2 tsp black peppercorns, can omit (sub 1/4 tsp ground pepper added at end)

5 bay leaves, preferably fresh, dried ok too

OPTIONAL PINEAPPLE:

6 pineapple rings, each cut into 8 pieces, from canned pineapple in juice not syrup, or 2 cups fresh pineapple pieces

2 tsp vegetable oil, or any other neutral flavoured oil

SERVING:

1 green onion, finely sliced

2 batches jasmine rice, or any other rice of choice (garlic rice would be amazing!)

Vejledning

Heat the oil in large heavy based pot on high heat. Brown pork on all sides in two batches, remove. Sauté onion and garlic, add everything else. Return pork, bring to boil, then reduce heat so it’s simmering very gently. Partially cover with lid, clow cook 1.5 – 2 hrs until pork is fork tender.

Meanwhile, caramelise pineapple pieces in non-stick pan (3 min each side on med/med-high).

Remove pork, from liquid, boil to reduce sauce to 1 1/2 cups (375 ml) ~8 min. Stir in pork and caramelised pineapple until warmed. Serve over rice, garnished with green onions!