Target: 6 × 4 inches · landscape

Filipino Pork Adobo

135 min · 6 servings

Ingredients

□ 3 lb boneless pork shoulder, cut into 1 1/2-inch pieces

□ 1 tbsp neutral oil

□ 12 garlic cloves, lightly crushed and peeled

□ 3/4 cup cane vinegar

□ 1/2 cup Filipino soy sauce

□ 1 cup water

□ 4 dried bay leaves

□ 2 tsp whole black peppercorns

□ 1 tsp brown sugar

□ 6 cups hot steamed jasmine rice

□ 1 lb baby bok choy, halved lengthwise

1. Dry the pork well. Brown it in oil in two batches, about 8 minutes per batch, then transfer to a plate.

2. Bloom garlic 1 minute. Return pork, add vinegar, and simmer uncovered without stirring for 3 minutes.

3. Add soy sauce, water, bay, peppercorns, and sugar. Cover and simmer on low 55 to 65 minutes.

4. Steam bok choy until tender-crisp. Uncover adobo and boil 12 to 18 minutes, turning pork, until glossy.

5. Discard bay leaves and rest 10 minutes. Serve pork and sauce over hot rice with bok choy.

Cook’s note: Let the vinegar simmer untouched first so its harsh raw aroma dissipates before you stir.