Low FODMAP Filipino Pork Adobo
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Learn more →Ingredients
4 servings
- 2 lb boneless pork shoulder, cut into 2-inch pieces
- ½ cup soy sauce
- ½ cup cane vinegar or white cane vinegar
- 1 cup water
- 8 cloves garlic, smashed and peeled
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - 1 tsp whole black peppercorns
- 4 dried bay leaves
- 1 tbsp neutral oil (such as canola or vegetable oil)
- 1 tsp sugar
For serving
- steamed white rice, for serving
- 2 scallions, thinly sliced (optional)
Can be omittedscallions
Instructions
- 1
Combine the pork, soy sauce, vinegar, water, garlic, peppercorns, and bay leaves in a large Dutch oven or heavy-bottomed pot. Bring to a boil over medium-high heat, then reduce the heat to medium-low, cover, and simmer for 45 minutes, until the pork is tender and cooked through to at least 145°F (63°C) at the center of the thickest piece.
- 2
Using tongs, transfer the pork pieces to a plate and set aside. Discard the bay leaves. Increase the heat to medium-high and boil the braising liquid, uncovered, for 10–12 minutes, until it reduces by about half and thickens slightly, coating the back of a spoon.
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