Jeri Mobley’s pork adobo is savory, sweet, and perfectly tender with a slight acidic kick from cane vinegar, which is made from fermented molasses and popular in Filipino cooking.

Quick Info

⏱️ 100 min • 🍽️ 4 servings • ⭐ 92%

Nutrition

784 cal • 55g protein • 11g carbs • 55g fat

Tags

[Dairy-Free] • [Low-Carb] • [Easy] • [Dinner] • [Keto] • [High-Protein] • [Low-Sugar] • [High-Fiber]

Ingredients

• 2 tablespoons avocado oil
• 1 medium yellow onion, thinly sliced
• 7 garlic cloves, minced
• 2 pounds boneless pork shoulder, cut into 2-inch pieces
• ½ cup soy sauce
• 1 teaspoon freshly ground black pepper
• ⅛ teaspoon whole black peppercorns
• 2 teaspoons brown sugar
• 3 dried bay leaves
• ½ cup Datu Puti cane vinegar
• 1 cup water
• Steamed Jasmine rice, for serving

Instructions Preview

1. Heat the avocado oil in a deep, large skil…
2. Add the pork and brown on all sides, 4–5 m…
3. Add the soy sauce, ground pepper, whole pe…

…and 4 more steps

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Recipe by: Jeri Mobley • From: Tasty