Are you ready to embark on a culinary adventure that will tantalize your taste buds and transport you straight to the heart of the Philippines? Our Easy Pork in Adobo Sauce recipe is a delightful twist on a classic dish that promises to impress your family and friends with its rich flavors and tender meat. With just a handful of ingredients and a little bit of time, you can create a mouthwatering meal that’s perfect for any occasion. Don’t miss out on discovering how to make this irresistible Filipino favorite that will leave everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: Filipino
Serves: 4 servings
Ingredients
- Pork shoulder
- Soy sauce
- Vinegar
- Garlic
- Bay leaves
- Black peppercorns
- Water
Instructions
- Begin by preparing the ingredients. Cut the pork shoulder into bite-sized cubes, approximately 1 to
- 5 inches in size. This will ensure even cooking and tenderness.
- In a large mixing bowl, combine the pork shoulder cubes with soy sauce. Use about 1/2 cup of soy sauce for 2 pounds of pork. Mix well, ensuring the pork is evenly coated. Allow it to marinate for about 10 minutes while you prepare the other ingredients.
- While the pork is marinating, peel and crush 6 cloves of garlic. You can also finely chop them if you prefer a stronger garlic flavor.
- After the pork has marinated, heat a large pot or Dutch oven over medium-high heat. Once hot, add the marinated pork along with the soy sauce. Sear the pork for about 5-7 minutes, turning occasionally, until it is browned on all sides.
- Once the pork is browned, add the crushed garlic to the pot and sauté for an additional 2 minutes until fragrant. Be careful not to burn the garlic.
- Next, pour in 1/2 cup of vinegar and bring the mixture to a boil. Allow it to boil for about 3-5 minutes without stirring. This helps to cook off the strong vinegar flavor.
- After boiling, reduce the heat to low and add 1-2 bay leaves and about 1 teaspoon of black peppercorns. These will infuse the dish with flavor as it simmers.
- Add 1 cup of water to the pot, ensuring that the pork is mostly submerged. Stir gently to combine all the ingredients.
- Cover the pot with a lid, and let it simmer on low heat for about 30 minutes. Stir occasionally to prevent sticking and ensure even cooking.
- After 30 minutes, check the pork for tenderness. It should be fork-tender. If it needs more time, continue simmering for an additional 10-15 minutes, checking periodically.
- Once the pork is tender and the sauce has thickened slightly, taste and adjust the seasoning if necessary. You can add a pinch of salt or more soy sauce if desired.
- Remove the pot from heat and let it sit for a few minutes before serving. This allows the flavors to meld together.
- Serve the Easy Pork in Adobo Sauce over steamed rice, garnished with chopped green onions or cilantro if desired. Enjoy your delicious Filipino dish!
Tips
- Choose the Right Cut: For the best results, use pork shoulder, as it has the right amount of fat and connective tissue to become tender during cooking.
- Marinate for Maximum Flavor: Allow the pork to marinate in soy sauce for at least 10 minutes, but if you have time, marinating it for a few hours or overnight will deepen the flavors even more.
- Sear the Pork: Don’t skip the searing step! Browning the pork before simmering adds a rich depth of flavor to the dish.
- Control the Vinegar: Let the vinegar boil without stirring for a few minutes to mellow its sharpness, enhancing the overall taste of the adobo.
- Simmer Gently: Keep the heat low while simmering to ensure the pork becomes fork-tender without drying out. Stir occasionally to prevent sticking.
- Taste and Adjust: Always taste your sauce before serving. Feel free to adjust the seasoning with more soy sauce or a pinch of salt to suit your preference.
- Serve with Love: Adobo is best enjoyed over a bed of steamed rice, so make sure to prepare some to soak up that delicious sauce!
Nutrition Facts
Calories: 284kcal
Carbohydrates: g
Protein: 23g
Fat: 20g
Saturated Fat: g
Cholesterol: 60mg
