Braised Pork Adobo
Serves 8
This recipe is adapted from the Filipino classic which is favored for its bright and savory flavor. Rice wine vinegar gives it the distinctive tang which makes it the perfect complement for a mound of hot, white, starchy rice. Everything goes into the pot at once – no pre-searing necessary! In about an hour, you'll have fall-apart, melt-in-your mouth pieces of succulent pork coated in rich, savory gravy.
Ingredients
- 1 3/4 cup rice wine vinegar
- 1/2 cup soy sauce
- 1 head garlic (all cloves peeled and smashed)
- 4 tablespoons unsalted butter (diced)
- 3 tablespoons all-purpose flour
- 1 tablespoon kosher salt
- 4 pounds boneless pork shoulder
- 2 bay leaves
- 1/2 cup brown sugar (packed)
- 1 lime (juiced)
Optional Ingredients
- Cooked rice
Directions
- In a multi-cooker, whisk together vinegar, soy sauce, garlic, butter, flour, salt, and 1/2 cup water. Set cooker to simmer. Cook, stirring constantly, until mixture thickens and begins to bubble.
- Cut pork shoulder into 4 equal pieces. Place them into pot and roll around in sauce a few times to coat.
- Add bay leaves and pressure cook on high 45 minutes. Allow pressure to slowly normalize over 15 minutes. (See Cook's Tip)
- Remove lid. Transfer pork to a bowl and use two forks to shred. Remove and discard bay leaves. Return pork to sauce, add brown sugar and stir until combined and sugar has dissolved. Finish with lime juice. Serve over rice.
Cook Tips
Allowing the pressure within the multi-cooker to normalize slowly allows the juices to flow better into the meat and will result in a juicer finished braise.
Nutrition
Amount Per Serving (based on 8 servings)- Calories: 360
- Fat: 16.0 g
- Saturated Fat: 7.0 g
- Trans Fat: 0.0 g
- Cholesterol: 120.0 mg
- Sodium: 1460.0 mg
- Carbohydrates: 16.0 g
- Fiber: 0.0 g
- Added Sugars: 12.0 g
- Sugar: 12.0 g
- Protein: 35.0 g