Adobo

Ingredients

• •900 g Pork shoulder
• •120 ml Soy sauce
• •120 ml White vinegar
• •8 cloves Garlic
• •3 whole Bay leaves
• •8 whole Black peppercorns
• •45 ml Vegetable oil
• •240 ml Water

Instructions

1. 1

   Cut pork shoulder into 2-inch cubes, keeping some fat for moisture. Pat completely dry with paper towels.

   💡 Dry surface = better browning. Don't skip this.

2. 2

   Heat oil in a large heavy pot over high heat. Sear pork in batches until deeply browned on all sides. Remove and set aside.

   💡 High heat creates the fond that flavors the entire dish.

3. 3

   Reduce heat to medium. In the same pot, sauté garlic until golden, about 2 minutes. Add peppercorns and bay leaves.

   💡 Blooming the garlic first releases its sweetness.

4. 4

   Return pork to pot. Add soy sauce, vinegar, and enough water to almost cover meat. Bring to boil, then reduce to gentle simmer.

   💡 Don't stir after adding vinegar - let it come to heat.

5. 5

   Cover and cook for 1.5-2 hours until pork is fork-tender and sauce has reduced by half.

   💡 Low and slow breaks down collagen into silky sauce.

6. 6

   Continue cooking uncovered for 15-20 minutes until sauce is thick and glossy, coating the pork.

   💡 The reduced sauce should cling to the meat.

7. 7

   Optional: broil pork pieces for 2-3 minutes for caramelized edges. Serve with steamed rice and pickled vegetables.

   💡 The charred bits add textural contrast.