Pork Adobo As Made By Jeri Mobley

Jeri Mobley’s pork adobo is savory, sweet, and perfectly tender with a slight acidic kick from cane vinegar, which is made from fermented molasses and popular in Filipino cooking.

Instructions

1. 1

   Heat the avocado oil in a deep, large skillet or medium Dutch oven over medium-high heat until shimmering. Add the onion and garlic and sauté until fragrant and the onion is translucent, 2–4 minutes.

2. 2

   Add the pork and brown on all sides, 4–5 minutes.

3. 3

   Add the soy sauce, ground pepper, whole peppercorns, sugar, and bay leaves and stir to combine. Pour in the vinegar without stirring, then cover the pot with a lid and let come to a boil.

4. 4

   Uncover the pot, gently stir the pork, then add the water. Cover again and simmer for 45–60 minutes, until the pork is fork-tender.

5. 5

   Remove the lid and cook for 15 minutes more, until the sauce has reduced. The color should be dark brown and the sauce should taste slightly tangy.

6. 6

   Serve the pork over steamed Jasmine rice.

7. 7

   Enjoy!

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