Grandmas Easy Filipino Pork Adobo Recipe
This is the ultimate grandma approved filipino style pork adobo recipe. Easy to make & extra delicious - make this on a budget with ease.
Servings: 6 people
Cost: 20
Equipment
- 1 Dutch oven to cook
- 1 rice pot to cook rinsed rice in
Ingredients
- 3 lbs pork shoulder cubed and pat dry before cooking
- 1 cups white or jasmine rice
- 1 can coconut milk
- 1 head garlic minced and fried crispy
- 1 count green onion chopped to garnish
- 1 count white onion minced and fried
- 1 cup soy sauce
- 1 cup rice wine vinegar
- 1 cup water
- 1 tbspy Brown Sugar
- 5 count Bay leaves to simmer
- 1 tbsp Black Peppercorns whole
- 2 count Hard boiled eggs halved to garnish
- 1 count Thai red chili for spice and garnish
Instructions
- Cut the pork into small, bite-sized cubes.
- Pat dry with a paper towel to get a nice crispy exterior to retain juices
- From there, you can start heating your Dutch oven to medium heat with some olive oil
- Once heated, place the pork inside of the Dutch oven and sear it. You’ll want to stir the pork occasionally, ensuring the browning is even. This should take about 15 minutes on medium-high heat.
- While searing your pork, you should also mince some onion and smash a few garlic cloves for later.
- Once golden brown, remove the pork and let it rest on a paper towel-lined plate—approx 6 minutes.
- Place the onion and garlic cloves in the Dutch oven. Stir and cook for 2-3 minutes, until the onions are semi-transparent and aromatic.
- After a few minutes, pour the soy sauce, water, and vinegar over the onions and garlic. Scrape the bottom to ensure nothing sticks.
- Next, add the bay leaves, whole peppercorns, and brown sugar to the Dutch oven. Stir everything together, then return the pork to the Dutch oven.
- Turn down the heat and simmer everything on medium-low for 30 minutes.
- Pro tip: Avoid covering the dish! Leaving it uncovered is perfectly fine, as covering it might lead to overcooking. However, remember to stir it occasionally; otherwise, the ingredients may stick.
- Once 30 minutes have passed, it’s finally time to add the coconut milk! No special techniques are required; just pour the mixture into the Dutch oven.
- Let the mixture simmer, thickening the sauce until it’s glossy and smooth - about 30 minutes
- While the coconut milk is incorporated, start your rice cooker. Rinse the rice kernels in a strainer with water for a tastier finish. I add a pinch of salt to the rice cooker, which is equal parts rice and water, before closing the lid and starting the cook.
- Keep an eye on your dish. An unwatched oven can quickly burn all of your hard work. I like to stir every 10 minutes while the adobo is simmering on low.
- Once your dish has thickened, remove it from the heat. Garnish the meat with crispy garlic, chopped and sliced red chilis.
- Plate on top of green onions and steamed jasmine (or white) rice, pair with a boiled egg and serve with a side of soy sauce or chili sauce. Enjoy!
Notes
- I like to cook rice in a rice cooker. Please rinse the kernels first to ensure a richer and more delicious flavor. Most rice cookers call for equal parts water and rice.
- My favorite brand of rice for pork adobo is Kikoman.
- Don't skimp on garlic. Most recipes call for a few cloves, but I use an entire clove in mine. You won't regret it.
- Remove all the peppercorns and bay leaves from the pot at the end before serving. Biting into a whole clove isn't pleasant. The cloves and bay leaves are to infuse flavor during the simmering process but are not meant to be eaten.
- If you want to add some umami, a tbsp of butter on top of the rice before layering on the adobo is a game changer!
Nutrition
Calories: 497kcal | Carbohydrates: 34g | Protein: 35g | Fat: 24g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 94mg | Sodium: 2280mg | Potassium: 780mg | Fiber: 1g | Sugar: 3g | Vitamin A: 75IU | Vitamin C: 4mg | Calcium: 76mg | Iron: 6mg