Pork Adobo (Adobong Baboy)
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Ingredients
- 800 g diced pork shoulder
- 80 ml dark soy sauce
- 80 ml white wine vinegar
- 6 garlic cloves
- 2 bay leaves
- 1 tsp black peppercorns
Nutrition (per serving)
- Calories
- 460 kcal
- Protein
- 37.5 g
- Carbohydrate
- 4.4 g
- of which sugars
- 2 g
- Fat
- 32.1 g
- of which saturates
- 11.4 g
- Fibre
- 0.4 g
- Salt
- 3.49 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Crush the garlic and put it in a pan with the pork, dark soy sauce, white wine vinegar, bay leaves and black peppercorns.
- 2
Bring to the boil, then reduce to a simmer and cook, uncovered, for 10 minutes without stirring.
- 3
Stir, then cover and simmer for 30 minutes until the pork is tender.
- 4
Uncover and simmer for a final 10 minutes until the sauce has reduced and thickened and the pork has no pink remaining.
- 5
Serve with steamed rice.
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