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Filipino Pork Adobo

Filipino Pork Adobo

  • Makes
    4-6 servings
  • Cook Time
    1 hour 20 minutes
  • Slow Cook Time
    4½ to 5½ hours
  • Active time plus cooling
    25 minutes active
  • Rating

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.

Tip

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.

Ingredients
  • 2

    tablespoons grapeseed or other neutral oil

  • 2

    bunches scallions, white and light green parts cut into 1-inch pieces, green parts thinly sliced, reserved separately

  • 8

    medium garlic cloves, smashed and peeled

  • 3

    bay leaves

  • ½

    cup low-sodium soy sauce

  • ¼

    cup white vinegar

  • 2

    tablespoons honey

  • 2

    serrano chilies, stemmed and halved

  • Ground black pepper

  • 3

    pounds boneless pork shoulder, trimmed and cut into 2-inch chunks

  • 1

    tablespoon cornstarch

Step 1

On a 6-quart Instant Pot, select More/High Sauté. Add the oil and heat until shimmering. Add the scallion whites, garlic and bay, then cook without stirring until golden brown on the bottom, about 4 minutes.

Stir and continue to cook, stirring only once or twice, until darkly browned, about another 2 minutes. Press Cancel, then stir in the soy, vinegar, honey, serranos and 1 teaspoon pepper, scraping up any browned bits. Add the pork; stir to combine, then distribute in an even layer.

Step 2

Lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 30 minutes.

When pressure cooking is complete, allow the pressure to release naturally for 15 minutes, then release the remaining steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.

Step 3

Using a large spoon, skim off and discard the fat from the surface of the cooking liquid. Remove and discard the chilies and bay.

In a small bowl, whisk the cornstarch with 3 tablespoons of the cooking liquid, then stir into the pot. Select Normal/Medium Sauté and bring to a simmer, stirring constantly, and cook, stirring, until lightly thickened, about 1 minute.

Press Cancel to turn off the pot. Taste and season with salt and pepper. Serve sprinkled generously with the scallion greens.