Pork Saturday Adobo Recipe
Make Pork Saturday Adobo Recipe in just 1h 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Searing & Aromatics
Optional Finish & Serving
Method
Prep
- 1
Trim and cut pork
Trim excess large pieces of fat from the pork shoulder and cut into 1½-inch cubes. Pat the pieces dry with paper towels to promote browning.
- 2
Measure liquids and aromatics
Measure soy sauce, rice vinegar, water, and brown sugar. Smash garlic cloves with the flat side of a knife (leave some pieces slightly crushed for more flavor). Thinly slice the onion and set bay leaves and peppercorns aside.
Sear
- 3
Heat oil and sear pork
Heat a wide heavy-bottomed skillet, Dutch oven, or large saucepan over medium-high heat. Add 2 tablespoons vegetable oil. When the oil shimmers, add pork in a single layer (work in batches if needed) and sear without moving for 2–3 minutes per side until deeply browned on at least two faces. Remove seared pork to a plate and repeat until all pork is browned. Browning adds flavor; do not overcrowd the pan.
- 4
Braise (Adobo)
- 5
Deglaze and combine liquids
Return all seared pork to the pot. Pour in 1 cup soy sauce, 1 cup rice vinegar, and 1 cup water. Add 2 tablespoons brown sugar, 3 bay leaves, and 1 teaspoon whole black peppercorns. Stir gently to combine and scrape up any browned bits from the bottom of the pan with a spatula — those add depth to the sauce.
- 6
Simmer uncovered then cover
Bring the mixture to a boil over medium-high heat. Once boiling, reduce to a low simmer. Allow to simmer uncovered for 10 minutes to cook off some of the vinegar's sharpness and let flavors meld. After 10 minutes, partially cover the pot (lid slightly ajar) and continue to simmer gently for 35–45 minutes, stirring occasionally, until pork is fork-tender and the sauce has reduced and slightly thickened.
- 7
Adjust seasoning
Taste the sauce after 25–30 minutes and again near the end. If it's too sharp, stir in a little more brown sugar (½–1 tablespoon). If it needs saltiness, add a teaspoon of soy sauce. If the sauce becomes too salty or intense, add 2–4 tablespoons water to mellow it.
Finish & Serve
- 8
Reduce sauce to glaze (optional)
If you prefer a thicker glaze, remove the pork once fork-tender and place the pot over medium-high heat. Boil the sauce, stirring and scraping, until it reduces to a glossy, syrupy consistency (about 5–8 minutes). Return the pork to the pot and toss to coat in the glaze.
- 9
Plate and garnish
Spoon pork adobo over steamed white rice. Sprinkle with thinly sliced scallions, a pinch of freshly cracked black pepper, and fried garlic if using. Serve hot.
- 10
Storage
Leftover adobo stores well — transfer to an airtight container and refrigerate up to 4 days (flavors deepen with time). Reheat gently in a skillet with a splash of water to loosen the sauce.