FILIPINO PORK ADOBO

Ingredients

• 3 pounds Boneless Pork Shoulder (trimmed of excess fat, cut into 1‑inch cubes)
• 0.5 cup Kikkoman Soy Sauce (regular dark soy sauce)
• 1 cup White Vinegar (regular distilled white vinegar)
• 1.5 cup Water (room temperature)
• 9 cloves Garlic (smashed and roughly chopped)
• 1 teaspoon Ground Black Pepper (freshly ground)
• 0.25 cup Vegetable Oil (for sautéing the pork)

Instructions

1. Trim and Cube the Pork

   Trim excess fat from the pork shoulder, then cut the meat into roughly 1‑inch cubes.

   Time: PT10M

2. Prepare Aromatics

   Peel and smash 8‑10 garlic cloves, then roughly chop them. Measure out soy sauce, vinegar, water, oil, and pepper.

   Time: PT5M

3. Start the Braise

   Heat the oil in the large pot over medium heat. Add the pork cubes and sauté briefly just to coat them. Pour in the soy sauce, white vinegar, water, garlic, and ground pepper. Bring to a boil, then cover the pot.

   Time: PT5M

   Temperature: medium

4. Simmer Without Stirring

   Let the pot simmer for 20 minutes without stirring. After 20 minutes, uncover, give it a gentle stir, then re‑cover and continue simmering for another 30 minutes, stirring occasionally.

   Time: PT30M

   Temperature: medium‑low

5. Reduce the Sauce

   Uncover the pot, increase the heat to high, and cook for 3‑5 minutes, stirring frequently, until the sauce thickens and coats the pork.

   Time: PT5M

   Temperature: high

6. Serve

   Serve the pork adobo hot over steamed white rice. Enjoy!

   Time: PT5M

Nutrition Facts

Calories

620

Protein

30 g

Carbohydrates

5 g

Fat

40 g

Fiber

0 g