2 1/2 lbs pork, cut in large hunks (pork belly, shoulder, etc)
1 head garlic, peeled
1 1/2 tsp whole peppercorns, or cracked if preferred -OR-
1 tsp ground pepper
1 1/2 cup cider vinegar
3/4 cup water
6 bay leaves
1/4 cup soy sauce
1 Tbsp brown sugar, up to 1/4 cup as desired
light sesame oil -OR- peanut oil, to taste
- Add all ingredients to dutch oven or other large pot (except oil). Start with 1 Tbsp brown sugar.
- Bring to a boil and reduce to a gentle simmer. Simmer covered for 1-2 hours or until the meat is fork tender, without stirring.
- Remove meat and brown in oil or on a grill.
- Meanwhile, boil the sauce to thicken, adding more brown sugar until as sweet as you'd like. The sauce should reduce until thick and syrupy.
- When done reducing (about 30 minutes), return meat to the pot and serve over rice.
Notes: Nearly 15 years ago I had a roommate that had been a missionary in the Philippines. He made adobo for me a few times. Lately I've been in the mood to have it again so we've tried a couple of adobo recipes. This one is better than the first we tried (Slow Cooker Chicken Adobo), though still nothing at all like what my roommate made. When I took my first bite of this I was a little surprised at all the different flavors. Some advice for the ignorant, though: whole peppercorns can be pretty strong so you probably don't want a mouthful.
Source: Global Table Adventure