Pork Adobo As Made By Jeri Mobley
Jeri Mobley’s pork adobo is savory, sweet, and perfectly tender with a slight acidic kick from cane vinegar, which is made from fermented molasses and popular in Filipino cooking.
Tasty Team
January 06, 2021
95% would make again
Total Time
1 hr 40 min
1 hr 40 min
Prep Time
10 minutes
10 min
Cook Time
1 hr 30 min
1 hr 30 min

Total Time
1 hr 40 min
1 hr 40 min
Prep Time
10 minutes
10 min
Cook Time
1 hr 30 min
1 hr 30 min

Ingredients
for 4 servings
- 2 tablespoons avocado oil
- 1 medium yellow onion, thinly sliced
- 7 cloves garlic, minced
- 2 lb boneless pork shoulder (910 g), cut into 2 inch (5 cm) pieces
- ½ cup soy sauce (120 mL)
- 1 teaspoon freshly ground black pepper
- ½ teaspoon whole black peppercorn
- 2 teaspoons brown sugar
- 3 dried bay leaves
- ½ cup Datu Puti cane vinegar (120 mL)
- 1 cup water (240 mL)
- rice, jasmine, steamed, for serving
Nutrition Info
- Calories 784
- Fat 55g
- Carbs 11g
- Fiber 1g
- Sugar 5g
- Protein 55g
Estimated values based on one serving size.
Preparation
- Heat the avocado oil in a deep, large skillet or medium Dutch oven over medium-high heat until shimmering. Add the onion and garlic and sauté until fragrant and the onion is translucent, 2–4 minutes.
- Add the pork and brown on all sides, 4–5 minutes.
- Add the soy sauce, ground pepper, whole peppercorns, sugar, and bay leaves and stir to combine. Pour in the vinegar without stirring, then cover the pot with a lid and let come to a boil.
- Uncover the pot, gently stir the pork, then add the water. Cover again and simmer for 45–60 minutes, until the pork is fork-tender.
- Remove the lid and cook for 15 minutes more, until the sauce has reduced. The color should be dark brown and the sauce should taste slightly tangy.
- Serve the pork over steamed Jasmine rice.
- Enjoy!
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