1 kg/ 2 lb pork shoulder (the parts ribboned with fat not lean parts), skinless, cut into 6cm/2.5″ cubes – or belly
2 tbsp vegetable oil , or any other neutral flavoured oil
1 large onion , cut in half then 0.8″ / 1/3″ wedges
8 cloves garlic , finely sliced
3 cups water
1/2 cup light soy sauce , sub regular/all-purpose soy
1 1/2 tsp dark soy sauce
1/4 cup rice vinegar (sub regular white vinegar)
3 tbsp (tightly packed) brown sugar
1 1/2 tsp black peppercorns , can omit
5 bay leaves , preferably fresh, dried ok too
Brown pork, remove, sauté onion and garlic, add everything else. Return pork, bring to boil, slow cook 1 1/2 hours until fall-apart. Caramelise pineapple pieces. Remove pork, reduce sauce to 1 1/2 cups (375 ml), stir in pork and caramelised pineapple until warmed. Serve over rice!
**My own notes:** One of my past doctoral supervisors is from the Philippines and her recipe for this uses **coconut vinegar**, not rice vinegar, but she told me **rice vinegar** (which the chef uses here) is a good substitute if you can’t find coconut vinegar. If you struggle getting flavor out of your bay leaves, consider grinding them–I have ground them in a spice grinder to create a bay leaf seasoning and it works wonders.
I specified Filipino style because this is different from Spanish and Portuguese adobo, but due to colonialism this dish that predated Spanish colonialism was called “adobo” by them due to some of the similarities (vinegar, in particular).
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Source: [Recipe Tin Eats](https://www.recipetineats.com/filipino-pork-adobo/#recipe)
1 kg/ 2 lb pork shoulder (the parts ribboned with fat not lean parts), skinless, cut into 6cm/2.5″ cubes – or belly
2 tbsp vegetable oil , or any other neutral flavoured oil
1 large onion , cut in half then 0.8″ / 1/3″ wedges
8 cloves garlic , finely sliced
3 cups water
1/2 cup light soy sauce , sub regular/all-purpose soy
1 1/2 tsp dark soy sauce
1/4 cup rice vinegar (sub regular white vinegar)
3 tbsp (tightly packed) brown sugar
1 1/2 tsp black peppercorns , can omit
5 bay leaves , preferably fresh, dried ok too
Brown pork, remove, sauté onion and garlic, add everything else. Return pork, bring to boil, slow cook 1 1/2 hours until fall-apart. Caramelise pineapple pieces. Remove pork, reduce sauce to 1 1/2 cups (375 ml), stir in pork and caramelised pineapple until warmed. Serve over rice!
**My own notes:** One of my past doctoral supervisors is from the Philippines and her recipe for this uses **coconut vinegar**, not rice vinegar, but she told me **rice vinegar** (which the chef uses here) is a good substitute if you can’t find coconut vinegar. If you struggle getting flavor out of your bay leaves, consider grinding them–I have ground them in a spice grinder to create a bay leaf seasoning and it works wonders.
I specified Filipino style because this is different from Spanish and Portuguese adobo, but due to colonialism this dish that predated Spanish colonialism was called “adobo” by them due to some of the similarities (vinegar, in particular).