Pork Adobo

Serves 4 | Prep Time: 15 minutes | Cook Time: 1 hour 30 minutes

This is classic Philippines comfort food. I like to add some baby bok choy right at the end to help counter the richness of the dish.

Ingredients

2 1⁄2 pounds boneless pork shoulder, cut into 2″ pieces
1⁄2 cup palm vinegar (or white distilled vinegar)
3 tbsp. soy sauce
Big pinch of kosher salt
1 tsp. whole black peppercorns, crushed
12 cloves garlic, peeled and crushed
1 bay leaf
2 tablespoons lard or extra virgin olive oil
1/2 pound baby bok choy, washed and chopped
6 cups cooked white rice
Patis (Philippine fish sauce; optional), for serving

Chef Tips

Plan to marinate this one day ahead.

Preparation

Step 1

Place the pork, vinegar, soy sauce, salt, peppercorns, garlic, and bay leaf in a large bowl and toss to combine. Cover and refrigerate for at least 8 hours or overnight.

Step 2

Heat pork mixture and 3 cups water in a 6-qt. Dutch oven over medium-high heat; bring to a boil. Skim the foam that rises to the surface, and then reduce the heat to medium-low; cover, and cook until tender, about 1 hour.

Step 3

Pour the pork into a colander set over a medium bowl; discard the bay leaf, and set pork and garlic aside. Return broth to pot, and cook over medium heat until reduced to 2 cups, about 25 minutes. Transfer broth to a bowl and set aside.

Step 4

Melt the lard in the same pot over medium-high heat. Set the garlic aside, then, working in batches, add the pork, and cook, turning, until browned all over, about 10 minutes. Add the garlic, and cook, stirring occasionally, until garlic is lightly browned, about 2 minutes. Stir broth back into pot, along with the bok choy and reduce heat to medium-low, and cook until tender, about 5 minutes.

Step 5

Divide rice between 4 bowls; serve adobo with rice. Season with fish sauce, if you’d like.