Philippine Pork Stew from Soups and Stews by The Editors of Saveur
Adobo is the national dish of the Philippines: pork, chicken, or both braised in seasoned vinegar with garlic, bay, and soy sauce. Regional variations abound, but no matter how it’s made, adobo...
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Cooking tools:
- Dutch oven
- Chef's knife
- Cutting board
- Pot
- Stove
- Wooden spoon
- Measuring spoon
- Measuring cup
- Mixing bowl
- Tongs
- Colander
- Saucepan
Ingredients
- 2½ lb. boneless pork shoulder, trimmed and cut into 2″ pieces
- 3 tbsp. soy sauce
- ½ cup palm vinegar
- 1 tsp. whole black peppercorns, crushed
- 2 tbsp. lard or canola oil
- 1 bay leaf
- 12 cloves garlic, crushed
- Patis (Philippine fish sauce), for serving (optional)
- 4 cups cooked white rice, for serving
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