Ingredients

For the Adobo

• 2.54 lbs / 1,154 g boneless pork shoulder country style ribs, cut into chunks

• ½ cup / 120 ml soy sauce

• 2 tbsp garlic, crushed

• 5 dried bay leaves

• 1 tbsp whole black peppercorns

• 4 tbsp / 60 ml white vinegar

• 2 cups / 475 ml water

• Salt to taste

Additional Notes

Authenticity: I didn't do much research on this one, but I think it's pretty close to the real thing.

Sweetness: This comes out very savory — which isn't a complaint at all — but personally I wanted a little sweetness. There's nothing in the recipe to add that, so just know going in what you're getting. If you want it slightly sweeter, a small amount of sugar or honey would do it.

Method

1. Marinate: Combine the pork, soy sauce, and crushed garlic in a bowl. Mix well, cover, and marinate for at least 1 hour — longer if you have the time.

2. Sear: Heat a heavy pot over medium heat. Remove the pork from the marinade and place it directly into the pot. Cook for a few minutes, turning the pieces until browned on the outside. Pour in the remaining marinade including the garlic.

3. Simmer: Add the water, whole peppercorns, and bay leaves. Bring to a boil, then reduce to a low simmer and cook for 40 minutes to 1 hour until the pork is tender.

4. Add the Vinegar: Pour in the vinegar without stirring. Let it come back to a boil on its own, then stir. Simmer uncovered for 12–15 minutes.

5. Finish: Taste and add salt if needed. Remove the bay leaves and serve hot over white rice.