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CuisineAsianFilipinoPorkHigh-FiberLow-SugarHigh-ProteinKetoPan FryStove TopDutch OvenDinnerEasyLow-CarbGluten-FreeDairy-FreeComfort Food

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.

Jeri Mobley
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

Pork Adobo As Made By Jeri Mobley
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

Pork Adobo As Made By Jeri Mobley

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

  1. 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.
  2. Add the pork and brown on all sides, 4–5 minutes.
  3. 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.
  4. 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.
  5. 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.
  6. Serve the pork over steamed Jasmine rice.
  7. Enjoy!
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