Adobo is often discussed for its savoury sharpness, but its real elegance lies in balance. Here, pork shoulder is slowly braised until tender in soy, vinegar, garlic, and black pepper, then rounded with a little pineapple for fragrance and gentle sweetness. The result is glossy, composed, and especially good with plain steamed rice.
Ingredients
Serves 4.
- 900 g pork shoulder, cut into 4 cm pieces
- 2 tsp neutral oil
- 1 large onion, sliced
- 6 garlic cloves, lightly crushed
- 2 bay leaves
- 2 tsp whole black peppercorns, lightly cracked
- 90 ml soy sauce
- 80 ml cane vinegar or rice vinegar
- 160 ml water
- 180 g pineapple chunks, fresh or canned in juice
- 2 tbsp pineapple juice
- 1 tsp brown sugar, optional
- 2 scallions, finely sliced
- Steamed rice, to serve
Instructions
- Pat the pork dry and season very lightly with black pepper. Warm the oil in a heavy pan or shallow casserole over medium-high heat, then brown the pork in batches until lightly coloured on several sides. Transfer to a plate.
- Lower the heat to medium. Add the onion and garlic to the pan and cook for 4 to 5 minutes, stirring, until softened but not deeply browned.
- Return the pork to the pan with the bay leaves and cracked peppercorns. Add the soy sauce, vinegar, and water. Bring just to a simmer, then reduce the heat to low, cover partly, and cook for 50 minutes.
- Add the pineapple and pineapple juice. Continue simmering uncovered for 15 to 20 minutes, until the pork is fully tender and the sauce has reduced to a glossy, spoon-coating consistency.
- Taste the sauce. If the pineapple is very tart, add the brown sugar; if it is sweet enough already, leave the dish as it is.
- Rest for 5 minutes off the heat, then scatter over the scallions and serve with hot rice.
Tips
- Cane vinegar gives the cleanest traditional profile, but rice vinegar produces an elegant and slightly softer finish.
- Do not stir aggressively once the vinegar goes in; let the liquid settle and simmer so the flavour stays clear rather than harsh.
- Pork belly can be used instead of shoulder, though the finished sauce will be richer and may need skimming.
- Adobo is often even better the next day, when the pepper, garlic, and pineapple have had time to knit together.