Slow-Braised Filipino Pork Adobo
A comforting slow-braised pork adobo featuring seasonal root vegetables and classic Filipino flavors. Tender pork shoulder is braised in a balanced marinade of vinegar, soy sauce, garlic, and bay leaves, enhanced by locally-sourced carrots and potatoes for a hearty weeknight meal.
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Overview
Slow-Braised Filipino Pork Adobo is a classic dish that combines tender pork shoulder with a savory and tangy sauce made from vinegar, soy sauce, garlic, and bay leaves. This version incorporates seasonal root vegetables like carrots and potatoes, adding heartiness and natural sweetness. The slow braising process infuses the pork with rich flavors and results in melt-in-your-mouth texture, perfect for a comforting weeknight meal.
Why you’ll love it
This adobo balances tangy and savory notes with the earthy sweetness of root vegetables. The slow-cooked pork becomes extremely tender, absorbing the marinade flavors deeply. It’s an easy one-pot meal that warms you up and produces delicious leftovers. Perfect for anyone looking to try authentic Filipino cuisine with a twist of local produce.
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Ingredient notes
- Pork shoulder: Choose a cut with some marbling for moisture and flavor.
- Vinegar: Use cane vinegar or white vinegar for the authentic tang.
- Soy sauce: Use a good quality dark soy sauce for richness.
- Seasonal root vegetables: Carrots and potatoes add natural sweetness and bulk.
- Garlic and bay leaves: Essential aromatics to build the characteristic adobo flavor.
Serving & storage
Serve the pork adobo hot over steamed white rice or garlic fried rice. Leftovers keep well in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in a microwave until piping hot. For longer storage, freeze the adobo for up to 2 months and thaw in the fridge overnight before reheating. Always ensure the pork is reheated to at least 74°C (165°F) for food safety.
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Chef tips
- To deepen the flavor, marinate the pork overnight in the refrigerator.
- Use cane vinegar for a more traditional Filipino flavor if available.
- Adjust vinegar and soy sauce ratios to taste as some brands vary in strength.
- For a thicker sauce, remove the lid during the last 15 minutes of cooking to reduce liquid.
- Always ensure pork is cooked to an internal temperature of at least 71°C (160°F) before serving.
Ingredients
- 1.2 kgpork shoulder, cut into 5 cm chunks
- 120 mlwhite vinegar
- 120 mldark soy sauce
- 6 clovesgarlic, peeled and smashed
- 3bay leaves
- 2 tablespoonsvegetable oil
- 3 mediumcarrots, peeled and cut into chunks
- 3 mediumpotatoes, peeled and quartered
- 1 teaspoonblack peppercorns
- 1 tablespoonbrown sugar
- 250 mlwater
- to tastesalt and freshly ground black pepper
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Equipment
- large heavy-bottomed pot or Dutch oven
- cutting board
- chef's knife
- measuring cups and spoons
- wooden spoon or spatula
Nutrition per serving
- Calories550
- Protein45 g
- Carbs25 g
- Fat25 g
Step-by-step
Step 1
In a large bowl, combine the pork shoulder chunks with vinegar, soy sauce, smashed garlic cloves, bay leaves, peppercorns, and brown sugar. Mix well to coat the pork evenly. Marinate for at least 30 minutes, or up to 2 hours in the refrigerator.Step 2
Remove the pork from the marinade, reserving the liquid. Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.Step 3
Sear the pork in batches, browning all sides evenly. This should take about 5 minutes per batch. Remove the pork and set aside.Step 4
Lower the heat to medium and sauté the reserved garlic from the marinade until fragrant, about 1 minute.Step 5
Return the pork to the pot along with the reserved marinade, adding 250 ml of water. Bring to a boil, then reduce heat to low and cover the pot.Step 6
Simmer gently for 90 minutes, stirring occasionally to prevent sticking. The pork should become tender during this time.Step 7
Add the carrots and potatoes to the pot, stirring to combine. Cover and continue braising for an additional 45 minutes, or until vegetables are tender and pork shreds easily with a fork.Step 8
Taste the sauce and adjust seasoning with salt and pepper as needed. If the sauce is too tangy, a splash more brown sugar can be added to balance flavors.Step 9
Remove from heat and let the adobo rest for 10 minutes before serving to allow flavors to meld.
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