Filipino Pork Adobo

The pride of the Philippines, Pork Adobo features succulent pork braised in a balanced soy-garlic-vinegar sauce until fall-apart tender. The sauce is intensely savoury without being too salty, sour, or sweet, making it perfect over steaming jasmine rice. Optional caramelised pineapple adds a sweet and refreshing contrast.

Instructions

1. 1

   Sear pork – Heat 2 tbsp oil in a heavy-based pot over high heat. Sear half the pork until golden on all sides, about 4 minutes. Remove. Repeat with remaining pork. Set all pork aside in a bowl.

2. 2

   Sauté onion and garlic – Reduce heat to medium. Cook onion for 2 minutes until softened, add garlic for 1 minute.

3. 3

   Braising liquid – Add water, light and dark soy sauces, rice vinegar, brown sugar, peppercorns, and bay leaves. Stir to combine, return pork with any accumulated juices.

4. 4

   Simmer gently – Bring to a boil, then partially cover with a 2cm/1" crack, reduce heat to low/medium-low. Simmer 1 1/2 hours until pork is fall-apart tender.

5. 5

   Caramelise pineapple – While pork simmers, heat 2 tsp oil in a non-stick pan. Cook pineapple pieces in one layer, turning until golden, about 4 minutes per side. Remove until needed.

6. 6

   Reduce sauce – Remove pork with slotted spoon, increase heat to high, boil liquid down to 1 1/2 cups (thin syrup) about 7–10 minutes.

7. 7

   Coat pork – Reduce heat to low, add pork and pineapple pieces with any juices from bowl, stir gently to coat and warm through.

8. 8

   Serve over rice, garnish with green onion if using.

Recipe Notes

• Pork cut – Shoulder provides tender, juicy meat with ribbons of fat. Belly works but is fattier. Shank, knuckle, forequarter, or neck/scotch cuts can be used with slightly adjusted cooking time.

• Soy sauces – Light soy for saltiness, dark soy for color. Avoid swapping light with dark soy as flavor may become too intense.

• Peppercorns – Provide mild spice after slow cooking. Omit or use ground black pepper at end if preferred.

• Pineapple – Optional addition, adds visual appeal and balances flavors with sweetness.

• Simmering – Keep bubbles small and gentle to achieve tender, juicy pork.

• Slow cooker not recommended – Surface caramelisation won’t occur, flavor may be compromised.

• Storage – Leftovers keep for 4 days in fridge or up to 3 months in freezer.

• Sauce – Thin glaze consistency is intentional, enhances rice absorption.