Adobo is one of my favorites growing up in the Philippines. This and sinigang! Adobo is just a term where we cook the meat in soy sauce and vinegar. Add some garlic to it and bam – you get all this mixture of heavenly flavor in your mouth. The most popular way to cook adobo back in the Philippines is using pork or chicken. In this recipe, I decided to use pork shoulder. WAIT UP, you have to know this before trying out this recipe. If you are looking to make a rich, tender, melts-in-your-mouth kind of adobo, do yourself a favor and use pork ‘belly’ instead of ‘shoulder’. Needless to say, the belly part has the most flavor vs the shoulder. However, if you are avoiding ‘fat’ then the shoulder part is what recommend using.
Pork Adobo Recipe | Garlicky (Sauceless) Version
- 3 cups Pork shoulder cut in bite size pieces. Use pork belly if you don't mind the fat and want FULL flavour
- 4 tbsp Olive oil
- 4 tbsp Soy sauce
- 2 tbsp White vinegar
- 2 tbsp Coconut sugar
- 1 tsp Whole peppercorn
- 2 Bay leaves
- 1 Red chili optional
- 4 Garlic cloves minced
- Boiled eggs optional
- Green onions optional
Add the olive oil in the pan over medium heat.
Add the garlic. Sautee for a few minutes.
Add the pork. Sautee until slightly brown.
Turn the stove on low heat.
Add the soy sauce.
Add the bay leaves.
Add 1/2 cup of water.
Cover and simmer for about 15 minutes.
Add the sugar, peppercorns, and vinegar.
Cover and cook for another 15 minutes or until the pork is tender to your preference.
Remove the bay leaves.
Transfer to a bowl, garnish and serve.
Adobo pairs well with boiled eggs. If you wish to make the boiled eggs, simply boil about 6 cups water in a pot, once boiling, add the eggs and set the timer for 7 minutes to make the perfect yolk, 9 minutes if you want the yolk to be fully cooked.
Garnish with sliced green onions and fresh chilis.
What I Used: