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Pork adobo with bay leaves and garlic in a clay pot next to a bowl of rice

Lean Pork Adobo

The classic Filipino soy and vinegar braise, made lean with pork loin and a gentler simmer.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 servings
Calories: 300
Ingredients Method

Ingredients
  

  • 700 g boneless pork loin about 1.5 lb, trimmed and cut into 4 cm chunks
  • 1 tbsp neutral oil
  • 8 cloves garlic, smashed yes, eight
  • 8 tbsp cane vinegar 1/2 cup; rice or white vinegar works
  • 5 tbsp low sodium soy sauce 1/3 cup
  • 180 ml water 3/4 cup
  • 3 bay leaves
  • 1 tsp whole black peppercorns
  • 1 tsp brown sugar optional, rounds out the vinegar

Method
 

  1. Heat the oil in a heavy pot over medium-high. Brown the pork in two batches until the pieces have color on a couple of sides, about 3 minutes per batch. Set aside.
  2. Drop the heat to medium, add the garlic, and cook for about a minute until fragrant and just starting to color.
  3. Return the pork with the vinegar, soy sauce, water, bay leaves, peppercorns, and sugar. Bring it to a simmer and do not stir for the first 5 minutes. This is the old adobo rule, and it is real: stirring early keeps the vinegar tasting raw and sharp.
  4. Cover and keep it at the gentlest possible simmer for 30 minutes, until the pork is tender. A rolling boil will wring a lean cut dry, so check the heat once or twice.
  5. Uncover, raise the heat, and reduce the sauce for 8 to 10 minutes, turning the pork in it, until it is glossy and just coats the meat.
  6. Rest 5 minutes and serve over rice with plenty of the sauce.