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Pinoy Pork Adobo
Pinoy Pork Adobo
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Prep Time:
15 minutes
Cook Time:
75 minutes
Total Time:
150 minutes
Tender pork adobo marinated in dark soy sauce, apple, pepper, and garlic, cooked with veggies in a zesty lemonade-infused sauce.
Ingredients:
  • 0.5 pound pork belly, cut into 1 1/2-inch cubes
  • 0.5 pound pork loin, cut into 1 1/2-inch cubes
  • 2 tablespoons groundnut oil, divided
  • 4 cloves garlic, diced
  • 1 (2 inch) piece fresh ginger, chopped
  • 1 red chile pepper, chopped, or more to taste
  • 12 whole black peppercorns
  • 2 teaspoons brown sugar
  • 3 bay leaves, or more to taste
  • 1 pinch cumin seeds, or to taste
  • 0.5 apple, diced
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon dark soy sauce
  • 2 tablespoons unsalted butter, divided
  • 1 pinch salt and ground black pepper to taste
  • 1 medium red onion, roughly chopped
  • 1 green bell pepper, diced
  • 1 (3.5 ounce) package shiitake mushrooms, roughly chopped
  • 1 cup sparkling lemonade
  • 2 teaspoons cornstarch
  • 1 cube chicken bouillon
Instructions:
  • In a large bowl, mix pork belly and pork loin with 1 tablespoon groundnut oil until coated. Add garlic, ginger, red chile, peppercorns, brown sugar, bay leaves, and cumin. Incorporate diced apple, cider vinegar, and soy sauce into the mixture. Stir well to coat the pork evenly. Refrigerate and marinate for at least 1 hour, stirring occasionally.
  • In a deep pan over medium heat, heat the remaining oil. Melt butter, sprinkle in salt and pepper, then sauté onion, bell pepper, and mushrooms until softened. Add pork and marinade; cook until pork starts to brown. Stir in lemonade, cornstarch, and bouillon until sauce covers pork and vegetables.
  • Lower the heat and let it simmer with the lid on until the sauce thickens and the pork is tender with a slight pink center, which should take about 1 hour. Use an instant-read thermometer in the center, aiming for a minimum of 145°F (63°C). Add the remaining butter 10 minutes before the pork is fully cooked. Remember to remove and discard the bay leaves before serving.

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