Adobong Baboy with Coconut Rice

Nutrition · per serving

Steps

1. 1

   Rinse the jasmine rice under cold water until the water runs almost clear. This removes excess starch and helps the grains stay fluffy rather than sticky. Set aside. Pat the pork shoulder dry so it browns properly.

   160 g jasmine rice500 g pork shoulder, cut into 4 cm chunks
2. 2

   In a bowl, combine the soy sauce, cane vinegar, water, lightly crushed garlic cloves, bay leaves, whole black peppercorns, and brown sugar. Add the pork and turn to coat. Let it sit for 15 minutes at room temperature while you prepare the rice; this short marinade seasons the meat without pushing the total time over 60 minutes.

   60 ml soy sauce60 ml cane vinegar120 ml water8 garlic cloves, lightly crushed2 bay leaves1 tsp whole black peppercorns1 tsp brown sugar500 g pork shoulder, cut into 4 cm chunks
3. 3

   Put the rinsed jasmine rice, coconut milk, water, and fine salt into a saucepan with a tight-fitting lid. Bring just to a gentle boil, stir once, then cover and reduce to the lowest heat. Cook for 12 minutes, then take off the heat and rest, covered, for 10 minutes. Do not lift the lid during cooking or resting if you want evenly cooked rice.

   160 g jasmine rice200 ml coconut milk140 ml water1/2 tsp fine salt
4. 4

   Lift the pork out of the marinade, reserving the liquid and aromatics. Heat the neutral oil in a wide heavy pan over medium-high heat. Brown the pork for 5 to 7 minutes, turning so several sides take on colour. Work in a single layer as much as possible; good browning gives the finished adobo a deeper, richer sauce.

   500 g pork shoulder, cut into 4 cm chunks1 tbsp neutral oil
5. 5

   Pour in the reserved marinade with the garlic, bay leaves, and peppercorns. Bring to a boil, then lower to a steady simmer. Cook uncovered for 25 to 30 minutes, turning the pork occasionally, until the meat is tender and the sauce has reduced to a glossy, lightly syrupy consistency. If it reduces too quickly before the pork softens, add a splash of water. Taste at the end; adobo should be punchy, savoury, and bright from the vinegar.

   60 ml soy sauce60 ml cane vinegar120 ml water8 garlic cloves, lightly crushed2 bay leaves1 tsp whole black peppercorns1 tsp brown sugar500 g pork shoulder, cut into 4 cm chunks
6. 6

   Fluff the coconut rice with a fork and let the steam escape for a minute so the grains stay distinct. Spoon the rice onto warm plates or into shallow bowls, then top with the pork adobo and plenty of sauce.

   160 g jasmine rice200 ml coconut milk140 ml water1/2 tsp fine salt500 g pork shoulder, cut into 4 cm chunks
7. 7

   Finish with sliced spring onions and serve with lime wedges and sliced cucumber on the side. The fresh, crisp garnish balances the rich pork and creamy rice beautifully.

   2 spring onions, thinly sliced1 lime, cut into wedges100 g cucumber, sliced

Origin & History

Adobo is one of the best-known dishes of the Philippines, built around a preserving method of simmering meat in vinegar, salt, garlic, and spices long before refrigeration. The soy-based version became widespread over time, and today countless regional and family variations exist, making adobo less a single recipe than a beloved cooking style.