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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Sear pork in hot oil until deeply golden on all sides. Set aside.
Saute garlic, ginger, chillies, and onion in the same pan until fragrant.
Add star anise, cardamom, bay leaves, and black pepper.
Mix soy sauce, vinegar, and sugar. Adjust to taste and deglaze the pan.
Return pork to the pan. Add water until at least halfway submerged.
Bring to a boil, cover, and simmer on very low heat for 1-2 hours until tender.
Uncover and reduce slightly to your desired sauce consistency. Taste and adjust salt if needed.
For jammy eggs: bring water to a boil, gently add eggs and boil for 6-7 minutes. Transfer immediately to ice water to stop cooking, then peel.
Serve over hot white rice with chilli oil.
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Adjust the number of chillies, star anise, cardamom pods, bay leaves, and water according to your preference.
Can I use a different cut of pork?
Yes, you can use pork shoulder or pork butt as alternatives.
How do I make the sauce thicker?
Uncover and simmer the sauce longer to reduce it to your desired consistency.
Can I make this dish spicier?
Add more green chillies or include some red chilli flakes for extra heat.
What can I serve with Pork Adobo?
Serve it over hot white rice with a side of chilli oil and jammy eggs.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.
