Filipino Pork Adobo with Cane Vinegar and Bay Leaf
The unofficial national dish of the Philippines: pork shoulder braised low and slow in cane vinegar, soy sauce, whole garlic, and fragrant bay leaves until the meat turns silky and tender, then pan-fried to caramelised edges and bathed in its own glossy, tangy sauce.
Submitted by Mystery Chef AI
Ingredients
Instructions
Combine pork cubes, vinegar, soy sauce, garlic, bay leaves, and peppercorns in a bowl; toss to coat. Marinate for at least 30 minutes at room temperature, or overnight in the refrigerator.
Transfer the pork and all marinade to a wide, heavy pan. Add water and bring to a boil over medium-high heat — do not stir once boiling starts, as this mellows the vinegar's sharpness.
Once boiling, reduce heat to medium-low; cover and simmer for 40–45 minutes, turning pork every 10 minutes, until the meat is very tender when pierced and the sauce has reduced by about half.
Remove pork pieces from the pan and set aside on a plate. Strain the braising liquid through a sieve and reserve it; discard solids.
Heat oil in the same pan over high heat until shimmering. Add the pork in a single layer and fry for 3–4 minutes per side until deeply browned and caramelised at the edges.
Pour the reserved braising liquid back into the pan; simmer for 5–6 minutes until it reduces to a glossy, clingy sauce. Add sugar if the sauce is too sharp.
Serve immediately over steamed white rice, spooning the sauce generously over the top.
💡 Chef's Tip
The traditional technique of not stirring the vinegar-soy mixture as it first reaches the boil allows the sharp acidity to cook off gently, resulting in a mellow, balanced sauce rather than a harsh one.
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