PORK ADOBO (Filipino, for six)

2 tablespoons vegetable oil

2 pounds pork sh0ulder, cut into chunks

¼ cup cane vinegar or white vinegar

1/3 cup low sodium soy sauce

6 cloves garlic, chopped

1 bay leaf

2 teaspoons black peppercorns, tied in a square of cheesecloth with butcher’s string

2 teaspoons sugar

2 cups water


1.   In a medium Dutch oven or pot over medium high heat, add the oil and sear the pork until browned on all sides.

2.  Add the vinegar, soy sauce, garlic, bay leaf, peppercorns, sugar and water and bring to a boil.  Reduce the heat to medium low, cover and simmer for 1 hour.  Remove the cover and continue simmering for another 30 minutes to reduce the sauce.

3.  Serve over rice.

from The Woks of Life     

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