Filipino Pork Adobo

Browned pork shoulder braises with cane vinegar, soy sauce, abundant garlic, bay, and peppercorns before the liquid becomes a sharply savory glaze.

135 min

6 servings

Ingredients

3 lb boneless pork shoulder, cut into 1 1/2-inch pieces

1 tbsp neutral oil

12 garlic cloves, lightly crushed and peeled

3/4 cup cane vinegar

1/2 cup Filipino soy sauce

1 cup water

4 dried bay leaves

2 tsp whole black peppercorns

1 tsp brown sugar

6 cups hot steamed jasmine rice

1 lb baby bok choy, halved lengthwise

Large Dutch oven with lid · Tongs · Steamer basket · Paper towels

Better the next day

Cool and refrigerate the pork in its sauce for up to 3 days. Its flavors deepen overnight; reheat gently with a splash of water.

Control the reduction

Turn the pork frequently near the end and lower the heat if the glossy sauce begins catching on the bottom.

01. Pat the pork completely dry so it sears instead of steaming when it reaches the hot oil.

02. Brown in two uncrowded batches for about 8 minutes each, building deep color on the meat and a savory fond in the pot.

03. Lower the heat and bloom the crushed garlic for 1 minute, keeping it pale so it stays sweet rather than bitter.

04. Return the pork, add vinegar, and simmer uncovered without stirring for 3 minutes; this lets its harsh raw fumes cook off before mixing.

05. Add soy sauce, water, bay, peppercorns, and sugar, then scrape up the fond and return the liquid to a simmer.

06. Cover and simmer on low for 55 to 65 minutes, stirring only once or twice, until the pork yields easily but remains in pieces.

07. Steam the bok choy for 4 to 5 minutes until its stems are tender-crisp and leaves vivid green, then keep it warm.

08. Boil uncovered over medium-high heat for 12 to 18 minutes, turning often, until the sauce coats a spoon and lacquers the pork.

09. Discard bay leaves and rest 10 minutes, then serve over hot jasmine rice with the steamed bok choy.