Name: Pork Adobo
Ingredients: ¼ cup (55 g) brown sugar; 3 pounds (1.4 kg) boneless pork shoulder, cut into 1½-inch (4-cm) chunks, very large areas of fat trimmed off; 1½ teaspoons salt; 2 stalks lemongrass, lower 5 inches (12 cm) or so only (optional); ¼ cup (60 ml) soy sauce; 2 inches (5 cm) fresh ginger, peeled and cut into thin matchsticks; 2 cups (370 g) long-grain white rice; 1 teaspoon whole black peppercorns, some of them crushed lightly; 4 bay leaves; 1 tablespoon vegetable oil; ½ cup (120 ml) white wine vinegar (see Note); 3 cloves garlic, crushed

Preparation info

Difficulty
Easy

Appears in

Slow Cook Modern

By Liana Krissoff

Published 2017

About

Confession: I’d never had Filipino adobo before I made it myself. Before developing this recipe, I spent at least two weeks (evenings only, granted) reading about it in books and online and being led down Filipino-food-culture rabbit holes, and I think what I’ve come up with based on that research is a classic, bare-bones adobong baboy (pork adobo); it features the traditional key flavoring elements of most adobo: vinegar, soy sauce, black peppercorns, and bay leaves. It is one of the most