dairy freedinnerketomealasianpork

Pork Adobo As Made By Jeri Mobley

Name: Pork Adobo As Made By Jeri Mobley
Cook time: 100 min
Total time: 100 min
Yield: 4 servings
Ingredients: 2 tablespoons avocado oil; 1 medium yellow onion, thinly sliced; 7 cloves garlic, minced; 2 lb boneless pork shoulder, cut into 2 inch (5 cm) pieces; ½ cup soy sauce; 1 teaspoon freshly ground black pepper; ½ teaspoon whole black peppercorn; 2 teaspoons brown sugar; 3 dried bay leaves; ½ cup Datu Puti cane vinegar; 1 cup water; rice, jasmine, steamed, for serving

By Tasty1 hr 40 min4 servings

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
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
Add the pork and brown on all sides, 4–5 minutes.
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
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
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
Serve the pork over steamed Jasmine rice.
7
Enjoy!