Pork Adobo

My brother and I are avid stove monkeys with extensive experience in the restaurant business. We gravitate toward big bold flavors and fusion.

Adobo Rub

2 tbsp brown sugar

1 tsp salt

1 tsp black pepper

½ tsp granulated garlic

Pork Adobo

3 pounds pork shoulder or butt cut into 1 to 2 inch cubes

2 tbsp neutral oil (canola, avocado or vegetable)

1 small onion, finely diced/minced (or processed in food processor)

2 cloves garlic, minced

½ cup brown sugar

½ cup soy sauce

1 cup vinegar

½ cup water

1 tsp black pepper

2 bay leaves

Rub the pork with adobo rub and let sit for 10 to 15 minutes.

Heat pan over medium-high heat. Once the pan is hot, add the oil.

Sear the pork on all sides. (You may need to do it in batches.)

Once the pork is seared, remove from the pan and set aside.

Add onion and garlic to the pan and sauté until the onions are translucent.

Add brown sugar and fully coat onion and garlic.

Deglaze pan with soy sauce, vinegar and water.

Add pepper and bay leaves.

Cover and bring sauce to a boil, then lower heat to a simmer.

Add the pork back into the pan and turn the heat to low. Allow braising until meat is fork-tender. If continuing to cook on the stovetop, it will take about one hour for each pound of pork. (If transferring to an instant pot, pressure cook for 90 minutes - allow it to naturally release steam.)

You can serve as is, over rice or shred the meat for wonton tacos, quesadillas and sandwiches.

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