Pork Adobo

pork

🥗Healthier: chicken

💰Cheaper: pork shoulder

Chicken is lower in fat, while pork shoulder is often more affordable.

soy sauce

🥗Healthier: low-sodium soy sauce

Low-sodium soy sauce has less salt.

vinegar

💰Cheaper: apple cider vinegar

Apple cider vinegar is often cheaper and adds a different flavor.

Cut the pork belly into 1.5-inch pieces.

Brown the pork in a single layer in a skillet, avoiding overcrowding to ensure it browns properly.

Once browned on all sides, drain off the excess fat from the pork.

Add 2 bay leaves, smashed garlic cloves, and black peppercorns to the skillet with the pork.

Pour in some water, distilled white vinegar, and soy sauce into the skillet.

Bring the mixture to a boil, then reduce to a simmer.

Cook the pork for 30 to 40 minutes, or until fork tender, checking occasionally.

If the water evaporates and the pork isn't tender yet, add more water or a little soy sauce if needed.

To thicken the sauce, prepare a slurry with equal parts corn starch and water, aiming for a heavy cream consistency.

Bring the sauce to a boil after adding the slurry to ensure it thickens properly.

Cook for a little longer to let everything incorporate and thicken the sauce to a glaze.

Serve the pork adobo with sauce over rice, being cautious of whole garlic and peppercorns in the dish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens