Pork Monday Adobo Recipe

Marinate pork

In a large bowl or resealable bag combine pork cubes, soy sauce, vinegar, water, sugar, whole peppercorns and bay leaves. Add half of the smashed garlic (4 cloves). Toss to coat, press out excess air if using a bag, and refrigerate for at least 30 minutes and up to 4 hours. Marinating briefly allows flavors to penetrate without becoming overpowering.

Heat a large heavy-bottomed skillet or Dutch oven over medium-high heat and add vegetable oil. When oil is shimmering, remove pork from the marinade (reserve marinade) and sear pork in batches without crowding until well browned on at least two sides, about 3–4 minutes per batch. Transfer seared pork to a plate.

Lower heat to medium. Add remaining smashed garlic cloves and sliced onion to the pot. Sauté until fragrant and the onion is translucent and beginning to brown, about 4–6 minutes, scraping up browned bits from the bottom (these add flavor).

Return all pork to the pot. Pour in the reserved marinade and add the water listed in the ingredients if the pot looks dry; the liquid should come about halfway up the pork pieces. Add the additional 0.5 tsp freshly ground black pepper and 0.25 tsp salt. Stir gently to combine.

Simmer

Bring the mixture to a gentle boil, then reduce heat to low, cover partially with a lid (leave a small gap for steam) and simmer for 35–45 minutes, or until pork is tender and easily pierced with a fork. Stir occasionally and skim any excess foam or fat that rises to the surface.

After pork is tender, remove lid and increase heat to medium-high to reduce the sauce. Cook uncovered, stirring occasionally, until sauce thickens slightly and coats the pork, about 8–12 minutes. Taste and adjust seasoning with up to an additional 1 tsp sugar or a pinch of salt if needed. If you prefer a more pronounced tang, add 1–2 tsp more vinegar at this stage and simmer 1–2 minutes.

If using hard-boiled eggs, add them peeled to the pot during the last 5 minutes of simmering to absorb flavor and warm through.

Turn off heat. Transfer pork adobo to a serving dish, spooning the glossy reduced sauce over the meat. Sprinkle sliced green onions on top for freshness.

Serve hot over steamed white rice. Leftovers keep well in the refrigerator for up to 4 days and often taste better after a day as flavors meld.