Filipino Pork Adobo Recipe
braised shoulder and belly, longanisa sausage, atchara pickles, choy and basmati rice
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Pork
Cut the pork shoulder and belly into large chunks. Season with salt and black pepper.
- 2
Marinate
In a large bowl, combine soy sauce, vinegar, minced garlic, bay leaves, and black peppercorns. Add the pork chunks and marinate for at least 30 minutes.
- 3
Cook the Pork
In a large pot, heat a bit of oil over medium heat. Remove the pork from the marinade (reserve the marinade) and brown the pork pieces on all sides.
- 4
Add Marinade
Pour the reserved marinade and water into the pot. Bring to a boil, then reduce the heat to low and simmer for about 1 hour, or until the pork is tender.
- 5
Add Longanisa
Slice the longanisa sausage and add it to the pot. Continue to simmer for an additional 15 minutes.
- 6
Prepare the Choy
While the pork is cooking, blanch the choy in boiling water for about 2 minutes. Drain and set aside.
- 7
Cook the Rice
In a separate pot, cook the basmati rice according to package instructions.
- 8
Serve
Serve the pork adobo with basmati rice, blanched choy, and a side of atchara pickles.