Philippine Pork Stew

Name: Philippine Pork Stew
Yield: Serves 4
Cuisine: Philippines
Ingredients: Patis (Philippine fish sauce), for serving (optional); 4 cups cooked white rice, for serving; 1 tsp. whole black peppercorns, crushed; 3 tbsp. soy sauce; ½ cup palm vinegar; 2½ lb. boneless pork shoulder, trimmed and cut into 2″ pieces; 2 tbsp. lard or canola oil; 1 bay leaf; 12 cloves garlic, crushed

Preparation info

Serves
4

Difficulty
Easy

Appears in

Soups and Stews

By The Editors of Saveur

Published 2015

About

Adobo is the national dish of the Philippines: pork, chicken, or both braised in seasoned vinegar with garlic, bay, and soy sauce. Regional variations abound, but no matter how it’s made, adobo always delivers a distinctive piquant flavor and aroma thanks to the presence of palm vinegar, soy sauce, and fish sauce.

Ingredients

2½ lb. boneless pork shoulder, trimmed and cut into 2″ pieces
½ cup palm vinegar
3

Asia
Philippines
Stew
Main course
South East Asia

Method

Combine pork, vinegar, soy sauce, peppercorns, garlic, and bay leaf in a large bowl. Cover and refrigerate for at least 8 hours or up to overnight.
Combine pork mixture and 2 cups water in a 6-qt. Dutch oven and bring to a boil, skimming any foam that rises to the surface. Reduce heat to medium-low and cook, covered, until pork is tender, about 1½ hours. Pour t