Rye Free Filipino Pork Adobo

Total time1 hr 30 min

Prep time15 min

Cook time1 hr 15 min

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Ingredients

4 servings

2 lb boneless pork shoulder, cut into 2-inch pieces
Signature SELECT Bone In Pork Steak Shoulder Blade Steak - 1.5 Lb Bone-In Pork Shoulder Blade Roast - 4.5 Lb Boneless Pork Shoulder Blade Roast - 3.5 Lb Meat Counter Pork Shoulder Blade Steak Value Pack - 3.5 Lb Kroger® Pork Shoulder Butt
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½ cup soy sauce
½ cup cane vinegar or white cane vinegar
1 cup water
8 cloves garlic, smashed and peeled
1 tsp whole black peppercorns
4 dried bay leaves
1 tbsp neutral oil (such as canola oil or vegetable oil)
1 tsp sugar

For serving

steamed white rice, for serving
2 scallions, thinly sliced (optional)

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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