2/3 clow-sodium soy sauce
5 clovegarlic, peeled and crushed
2 Tbspbrown sugar
1/2 tspblack peppercorns
3 lbboneless pork belly or pork shoulder, cut into 2-inch pieces (about 20 pieces)
1/4 ccanola oil
1 mediumyellow onion, finely chopped
1/4 cwhite vinegar
·cooked jasmine rice, for serving
How to Make Pork Adobo
- Combine the soy sauce, garlic, sugar and peppercorns in a resealable gallon-size plastic bag. Add the pork, seal the bag closed, and marinate in the refrigerator for at least 2 hours, or overnight if possible (for flavors to meld). Mix every couple hours to marinate thoroughly.
- Drain the pork in a colander over a bowl; reserve the marinade and garlic.
- Heat the oil in a large Dutch oven over medium heat. Brown the pork in batches, making sure not to crowd the meat, and turn pork often until all sides are brown, 6 to 8 minutes per batch (it's OK if the peppercorns adhere to the pork). Watch the pork closely: The sugar in the marinade will cause the pork to darken quickly if the pot is too hot. Lower the heat if necessary, to avoid burning. Remove the pork with a slotted spoon; set aside.
- Discard all but 2 tablespoons of the oil from the Dutch oven. Add the garlic from the marinade and the onions, and cook, stirring, until the onions are translucent, 10 to 12 minutes.
- Return pork to Dutch oven. Add the strained marinade, water, and bay leaves, and bring to a boil. Lower the heat to medium, cover and cook at a medium boil, stirring periodically, until the pork is tender but not falling apart, about 1 hour and 25 minutes. The cooking liquid will be reduced by at least 2/3.
- Add the vinegar, but do not stir. Cook, uncovered, until the sauce is reduced to the consistency of a loose marinara, about 20 minutes more. Remove from the heat, and skim and discard fat (pork belly will render a good amount). Allow the pork and sauce to sit 15 minutes before serving; the sauce will continue to thicken. Serve over jasmine rice.