Pork Adobo
SERVES 4
In the Philippines, pork or chicken is the most common main ingredient of adobo, but seafood, vegetables, and even mushrooms may also be used.
2 1/2 lbs. boneless pork butt, trimmed and cut
into about 2" pieces
10–12 cloves garlic, peeled and crushed
1 tsp. black peppercorns, crushed
1 bay leaf
1/2 cup palm, rice-wine, or cider vinegar
3 tbsp. soy sauce2 tbsp. lard
8 cups hot cooked medium-grain white rice
Bagoong (Philippine shrimp paste; optional)
Patis (Philippine fish sauce; optional)
1. Put pork, garlic, peppercorns, bay leaf, vinegar, and soy sauce into a large nonreactive bowl and mix well. Cover and refrigerate overnight.
2. Bring pork mixture to room temperature, then put into a medium nonreactive pot. Stir in 2 cups water and cover. Bring to a boil over medium-high heat. Skim foam that has risen to the surface. Reduce heat to medium-low, cover, and braise pork until tender, about 1 1/2 hours.
3. Strain pork into a colander set over a medium bowl; discard bay leaf. Return broth to pot, setting pork and garlic aside, and boil over medium heat until reduced to 1 1/2 cups, 25–30 minutes. Transfer broth to a bowl and set aside.
4. Melt lard in same pot over medium-high heat. Set garlic aside, then brown pork in batches. Return pork to pot, add garlic, and cook, stirring occasionally, until garlic is lightly browned and some of it has turned into a paste, about 2 minutes. Stir broth back into pot, reduce heat to medium-low, and simmer for 5 minutes.
5. Divide rice between 4 bowls. Serve adobo at the table to be spooned onto the rice. Season to taste with shrimp paste and fi sh sauce (if using) and Philippine chopped tomato sauce if you like.
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