We can’t get enough of this dish. As the vinegar cooks down, it turns into the most delicious tart sauce. Super easy. Super tasty.
- Burnt Lumpia Blog: I’m Gonna Git You Suka a primer on Filipino vinegars
- Epicurious Post about the wonders of Cane Vinegar
- Alternate Recipe: Salu Salo’s Pork Adobo (belly or shoulder)
- Alternate Recipe: TheWoksofLife’s Pork Adobo (shoulder)
- Alternate Recipe: Panlasang Pinoy’s Pork Adobo (belly)
- 2 lb pork shoulder, cut into 2″ cubes
- 4 garlic cloves, minced (approx 2 tbsp)
- 1/3 cup light soy sauce
- 1/3 cup Filipino cane vinegar (such as Datu Puti’s Spiced Sukang Maasim or plain Sarap-Asim Vinegar)
- 1 bay leaf
- 1 tbsp coconut palm sugar
- 1/2 tsp freshly ground black pepper
- 2-3 cups water
- cooking oil
- Combine all sauce ingredients (garlic, soy sauce, cane vinegar, bay leaf, palm sugar, and pepper) in a bowl. Set aside.
- Heat oil in a heavy pot such as a dutch oven. Working in batches (1 lb at a time) sear the pork to brown on all sides.
- Add all the pork back into the pot. Add the reserved sauce and water. Bring to a boil.
- Reduce to a simmer, cover and cook for about 1.5 hours. Check pork shoulder for tenderness. Remove cover and cook another 30 minutes, or until pork is tender and sauce is reduced to your liking.
- Serve with freshly cooked white rice.