I recently tried preparing a Pork Adobo recipe featuring tender pork shoulder cubes marinated in soy sauce, cane vinegar, and garlic. The aroma of bay leaves and whole black peppercorns perfectly balances tangy and savory notes. I am truly eager to share this unique twist on a classic dish with you.

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I’m excited to share my take on this Filipino Pork Adobo recipe that really makes you rethink what a pork dinner can be like. I started with 2 lbs pork shoulder cut into cubes and marinated it in 3/4 cup soy sauce and 1/2 cup cane vinegar.

I love smashing 8 cloves garlic and tossing them with 2 bay leaves and 1 tsp whole black peppercorns into the pot. Then I add 1 cup water, salt to taste and even a little bit of 1/2 tsp sugar if i’m feeling adventurous.

The way the flavors meld is pretty fascinating and creates a dish thats both simple and bold. This isn’t your everyday meat recipe – its a memorable twist on pork adobo that brings out the best in pork meat and leaves you wondering what more you can do with it.

Give it a try and let the flavors surprise you!

Why I Like this Recipe

1. I love how the soy sauce and cane vinegar blend together to create a bold, tangy flavor that really wakes up my taste buds.
2. I also enjoy how the pork ends up so tender and juicy, like it just melts in my mouth after being simmered slowly.
3. I really appreciate that the recipe is simple and doesn’t need too many fancy ingredients, making it easy to whip up even when i’m in a rush.

Ingredients

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Pork Shoulder: It gives lots of protein and great rich flavor, perfect for tender adobo meat.
Soy Sauce: Provides a salty, umami kick but its low in fat and calories.
Cane Vinegar: Offers a tangy sour note that nicely balances the salty seasoning.
Garlic: Brings a bold flavor and health perks, making the dish super aromatic.
Bay Leaves: Add mild herbal notes which really deepen the savory feel of this meal.
Black Peppercorns: They bring a gentle heat that livens up the overall marinade.
Optional Sugar: Slightly sweetens the mix, helping to balance out the vinegar tang.
Water: Helps to merge all the flavors and prevents the meat from drying out.
Salt: Adjusted to taste, it enhances the natural flavors of the pork.

Ingredient Quantities

2 lbs pork shoulder, cut into cubes

3/4 cup soy sauce

1/2 cup cane vinegar

8 cloves garlic, peeled and smashed

2 bay leaves

1 tsp whole black peppercorns

1 cup water

Salt to taste

1/2 tsp sugar (optional)

How to Make this

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1. First, mix the pork cubes in a bowl with the soy sauce, cane vinegar, smashed garlic, bay leaves, whole black peppercorns, a pinch of salt and the optional sugar. Let it marinate for about 30 minutes if you can.

2. Transfer the pork along with all the marinade into a large pot and add the cup of water.

3. Turn the heat on medium-high and bring the mixture to a boil.

4. Once boiling, lower the heat to a simmer and cover the pot.

5. Let the pork cook for around 45 minutes to an hour, stirring it once in a while so it doesn’t stick.

6. If the sauce seems too thin, remove the lid and let it simmer for another 10 minutes to thicken a bit.

7. Taste and adjust the seasoning if needed, then serve hot over rice and enjoy!

Equipment Needed

1. Mixing bowl – You’ll need one to toss the pork and marinade together.
2. Cutting board and chef’s knife – These are essential for cutting the pork into cubes and smashing the garlic.
3. Measuring cups and spoons – Make sure you have these to correctly measure out the soy sauce, vinegar, water, sugar, and salt.
4. Large pot with a lid – This is what you’ll use to bring everything to a boil then let it simmer.
5. Stirring spoon – Use this to occasionally stir the pork so it doesn’t stick to the bottom.
6. Stove – Obviously necessary to cook the pork over medium-high heat and then simmer.

FAQ

Q: Why do we use both soy sauce and vinegar in pork adobo?
A: The combination gives the pork a perfect balance of salty and tangy flavors that really makes it pop. I reckon it brings out the best in the meat.

Q: What’s the role of bay leaves and black peppercorns in this dish?
A: They add a subtle earthy and spicy flavour that infuses the pork as it cooks. It’s a small touch that really upgrades the taste.

Q: Can i swap cane vinegar for another type of vinegar?
A: Yes, you can use white vinegar as a substitute if you dont have cane vinegar. Keep in mind the flavor might be a bit sharper though.

Q: How do i know when the pork is fully cooked?
A: The pork should be tender and falling apart by the end of the cooking process. If its still tough, let it simmer for a bit longer until you kinda see that change.

Q: Is it necessary to add sugar?
A: Sugar is optional. It helps balance out the acidity if you find the vinegar too strong, but you can totally leave it out if you prefer a more tart taste.

Pork Adobo (Filipino Style) Recipe Substitutions and Variations

Pork shoulder – you can swap it out for pork belly or even chicken thighs if you’re looking for something a bit leaner.
Soy sauce – if you don’t have regular soy sauce try using tamari sauce or coconut aminos for a slightly different flavor.
Cane vinegar – apple cider vinegar or white wine vinegar can work in a pinch, though it may alter the taste just a bit.
Whole black peppercorns – you can use ground black pepper instead if that’s what you have on hand, just go a little lighter since it’s more potent.
Sugar – if you need a substitute, a small drizzle of honey or a bit of maple syrup can give you that slight sweetness.

Pro Tips

1. Let the meat marinate a bit longer if you can; it really helps to lock in those flavors and tenderize the pork, ya know?
2. Keep an eye on the pot while it simmers so the sauce doesn’t stick or burn at the bottom. Stir it every now and then, it might seem like a small thing but trust me, it makes a big difference.
3. If you find that the sauce is a little too watery for your taste, try taking the lid off a bit sooner and simmering it a little longer to let some of the water evaporate.
4. Always taste the sauce at the end and add more salt if needed; the balance between the soy sauce and vinegar is tricky and sometimes you gotta tweak it to get it just right.