Name: Pork Adobo (Ah • DOH • boh)
Yield: Serves 4
Cuisine: Filipino
Ingredients: 2 tablespoons olive oil; ½ teaspoon whole black peppercorns; 4 cloves garlic, smashed and peeled; Steamed rice, for serving; 4 bay leaves, fresh or dried; ⅓ cup (75 ml) apple cider or white vinegar; ⅓ cup (75 ml) soy sauce; 1 pound (455 g) pork shoulder, boneless pork ribs, or pork belly, cut into 1½ inch (4 cm) dice; Kosher salt and coarsely cracked black pepper

Preparation info

Serves
4

Difficulty
Complex

Appears in

Filipinx

By Angela Dimayuga and Ligaya Mishan

Published 2021

About

Some might consider this the OG adobo, a duel between vinegar and soy sauce, sour and salt, with whole black peppercorns that soften as they braise and pop in the mouth. Then again, purists would reject the addition of soy sauce as an outside influence, since it was introduced to the Philippines by Chinese traders—although this took place possibly as far back as the second century A.D., so it’s been around a long time.

Keep in mind that the recipe is really just a starting point. Fo