Pork Adobo As Made By Jeri Mobley

Name: Pork Adobo As Made By Jeri Mobley
Total time: 100
Yield: 4
Ingredients: 2 tablespoons avocado oil; 1 medium yellow onion, thinly sliced; 7 cloves garlic, minced; 2 lb boneless pork shoulder, cut into 2 inch (5 cm) pieces; ½ cup soy sauce; 1 teaspoon freshly ground black pepper; ½ teaspoon whole black peppercorn; 2 teaspoons brown sugar; 3 dried bay leaves; ½ cup Datu Puti cane vinegar; 1 cup water; rice, jasmine, steamed, for serving

Recipe by Jeri Mobley from tasty.co

Dinner 2 Hr. 40 Mins.

Ingredients

4 servings

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2 tablespoons avocado oil
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1 medium yellow onion, thinly sliced
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7 cloves garlic, minced
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2 lb boneless pork shoulder, cut into 2 inch (5 cm) pieces
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½ cup soy sauce
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1 teaspoon freshly ground black pepper

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½ teaspoon whole black peppercorn
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2 teaspoons brown sugar
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3 dried bay leaves
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½ cup Datu Puti cane vinegar
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1 cup water
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rice, jasmine, steamed, for serving

Instructions

Heat the avocado oil in a deep, large skillet or medium Dutch oven over medium-high heat until shimmering. Add the onion and garlic and sauté until fragrant and the onion is translucent, 2–4 minutes.
Add the pork and brown on all sides, 4–5 minutes.
Add the soy sauce, ground pepper, whole peppercorns, sugar, and bay leaves and stir to combine. Pour in the vinegar without stirring, then cover the pot with a lid and let come to a boil.
Uncover the pot, gently stir the pork, then add the water. Cover again and simmer for 45–60 minutes, until the pork is fork-tender.
Remove the lid and cook for 15 minutes more, until the sauce has reduced. The color should be dark brown and the sauce should taste slightly tangy.
Serve the pork over steamed Jasmine rice.
Enjoy!