Filipino Pork Adobo

Submitted by nlife

"Slow-simmered and vinegar-tart. Very mild and tasty. Easy to make, but does take time to simmer the tougher pork shoulder or pork butt."

 

• Ready In: 1hr 20mins
• Ingredients: 11
• Serves: 8

ingredients

• 29.58 ml vegetable oil, divided
• 907.18 g boneless pork shoulder, cut into 1 . 5 inch cubes
• 2 large onions, chopped
• 8 garlic cloves, chopped
• 4 bay leaves
• 7.39 ml paprika
• 2.46 ml ground turmeric
• 1.23 ml ground black pepper
• 236.59 ml chicken stock
• 157.80 ml white vinegar
• 118.29 ml soy sauce

directions

1. In a large, deep pot, heat half the oil over medium-high heat until hot, but not smoking. Add pork, in two or three batches, and cook, turning to brown all sides, adding more oil if needed between batches. Transfer to a plate.
2. Reduce heat to medium-low and add any remaining oil to pot. Add onions and cook, stirring often, until very soft and golden brown, about 8 minutes. Add garlic, bay leaves, paprika, turmeric and pepper; cook, stirring, until fragrant, about 1 minute.
3. Pour in stock, vinegar and soy sauce. Increase heat to -medium-high and bring to a simmer, scraping up bits stuck to pot. Return pork and any accumulated juices to pot. Reduce heat to medium-low, cover and simmer, stirring occasionally, until fork tender. About 1 to 1 1/2 hours.
4. Uncover, increase heat to medium and boil gently, stirring occasionally, until sauce is slightly thickened, about 5 minutes. Discard bay leaves. Season to taste with salt.