Filipino Pork Adobo
- Makes4-6 servings
- Cook Time1 hour 20 minutes
- Slow Cook Time4½ to 5½ hours
- Active time plus cooling25 minutes active
- 4
Adobo may well be the national dish of the Philippines, and each household has its own version. The defining flavors are vinegar, garlic, black pepper, bay and salt in some form (often soy sauce). For this version of pork adobo, instead of the oft-used pork belly, we opted for boneless shoulder because it is easier to find in supermarkets but still is rich and flavorful. Honey, or any type of sweetener, is an unconventional ingredient in adobo, but we liked the way it balanced the salty and sour flavors in the dish. The serranos give the braise a gentle spiciness; if you prefer, use just one chili or keep both whole. Serve this over rice to soak up the sauce.
Don’t use regular soy sauce or the adobo will end up too salty. When cooking the scallion whites, garlic and bay, don’t overstir; the goal is to develop deep browning, which builds flavor in the dish. And don’t forget to press Cancel to turn off the pot before adding the soy and vinegar. This prevents the liquids from evaporating too quickly.
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