Pork Adobo Recipe

Prepare the pork

Trim excess large pieces of fat from the pork shoulder and cut into 1–1.5 inch cubes. Pat dry with paper towels; set aside.

Marinate

In a large bowl or zip-top bag combine soy sauce, vinegar, crushed garlic, whole black peppercorns, bay leaves and brown sugar. Add the pork cubes and turn to coat. Marinate at room temperature for 30 minutes or refrigerate 2–4 hours (or overnight) for deeper flavor. If refrigerated, bring pork back to room temperature for 20–30 minutes before cooking.

Sear (optional but recommended)

Heat 1 tablespoon vegetable oil in a wide, heavy-bottomed skillet or Dutch oven over medium-high heat. Remove pork from marinade (reserve marinade) and sear pork cubes in batches until nicely browned on at least two sides, about 2–3 minutes per side. Do not overcrowd. Transfer browned pork to a plate.

Simmer

Lower heat to medium. Pour the reserved marinade (including the garlic, peppercorns, and bay leaves) into the pot with the pork. Add 1 cup water. Bring to a gentle boil, then reduce heat to low and cover. Simmer gently until pork is tender, about 35–45 minutes, stirring occasionally. If liquid reduces too quickly, add up to 1/2 cup more water.

Reduce sauce

When pork is fork-tender, remove lid and increase heat to medium-high to reduce the sauce to a glossy, spoon-coating consistency, about 6–10 minutes. Skim off any excess fat if desired. Taste and adjust: if too salty, add 1–2 teaspoons water or a splash more vinegar; if too sour, stir in a little more brown sugar (1/2–1 teaspoon increments).

Finish & Serve

Stir in sliced scallions and freshly ground black pepper. Let rest 2 minutes. Serve pork adobo hot over steamed white rice, spooning plenty of sauce over the meat and rice.