I am so sorry I have been gone for over a week now. I have really missed all of you and am really excited about some things that I want to share with you in the next few weeks. We have been super busy. Like, Monday I realized I bought two Christmas presents and had not made any plans or ideas to find any more. Yesterday I had the opportunity to go to the Justin Timberlake concert with my best friend. It was so good. He is a phenomenal entertainer. Seriously, he can sing, dance, play the guitar, and play the piano. Wow. Today, because we did not spend the day at my parents’ house, we finally got tons of errands crossed off our list including almost all Christmas shopping.
After our snowy trip home on Saturday, I have come to realize that it really is going to be winter in just a few days. Hibernation mode is in full swing. Hibernation mode means more comfort food. Stuff that roasts in the oven most of the day, filling the house with yummy smells. Pork Adobo does just that. I have to warn you, this is not done in the traditional manner. I did it how I like to cook pork, but with the same spices as the traditional Filipino dish. One of the unique ingredients is palm vinegar. It can be found in Asian grocery stores and is very inexpensive. It really adds that special something.
I like to make this the day before we are going to eat it. I heat it in a skillet over medium heat with about 1/4-1/2 cup of water. To add some spice for this of us who like heat, I add a small amount of hot chili oil. Then, I heat it until it has a nice sauce and serve it over rice. I use brown rice which is not traditional, but what we enjoy in our home. Then, I sprinkle a little cilantro over top. It freezes well and can be reheated in the same manner once it is defrosted.
Prep Time: 20 minutes
Cook Time: 2-3 hours
Ingredients (6-8 servings)
- 3 pound pork shoulder, cubed and salted
- olive oil
- 1 light colored beer
- 6-10 cloves garlic, smashed
- 1/3 cup soy sauce
- 2/3 cup palm vinegar or white distilled vinegar
- 1 cup whole peeled tomatoes, squeezed with your hands
- 2 bay leaves
- 2 teaspoons whole peppercorns
- 2 medium onions, sliced
- 2 green onions, diced
Cut the pork shoulder into large chunks. Sprinkle with salt.
Allow the meat to come to room temperature.
Heat oil in a dutch oven (at least 5 quarts). Brown the meat on all sides. This may need to be done in batches, depending on the size of your pan.
Remove the pork and set aside.
Deglaze the pan with the beer. Simmer for 2-3 minutes and then scrape the brown bits off of the bottom of the pan with a spatula. Add the bay leaves, garlic, peppercorns, tomatoes, soy sauce, and vinegar. Return the pork to the pan.
Heat the oven to 350. Place the dutch oven in the oven without a lid for about 3 hours stirring every 30 to 60 minutes. When most of the moisture is gone, add the sliced onions and green onions. You may need to add 1/2 cup of water. Return to the oven until the onions are fully cooked and most of the water is gone.
Serve over rice.