Pork Adobo

Pork AdoboI made this Filipino dish a while ago, but am just getting around to posting the recipe now.  Whenever I make this dish, the aroma immediately transports me back to the Philippines, where I grew up.  Masarap!

  • 2 pounds boneless pork butt cut into 1 1/2 inch cubes
  • 1/2 cup each vinegar (I used palm vinegar for authentic taste) and water
  • 1/4 cup soy sauce
  • 8 whole black peppercorns
  • 1 bay leaf
  • 4 cloves garlic, minced
  • 1 tbsp oil

In a glass bowl, marinate pork overnight in all ingredients except the oil.  Remove meat from marinade with a slotted spoon, reserve marinade.  Pat pork cubes dry with paper towels.  Heat oil up in a non-stick pot over medium-high heat.  Add pork and turn occasionally until nicely browned.  Add marinade, bring to boil.  When the mixture boils, turn heat down to low and simmer for about 1 1/2 hours or until meat is very tender.  Remove meats and bay leaf.  Turn heat up and boil liquid until reduced to 3/4 cup.  Pour sauce over meat and rice.  Serves 6.

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