We all appreciate a good pork dish, especially with a healthy serving of white rice. If you’re looking for an easy, yet savory, dinner, we have a pork adobo dish to die for.
This Vietnamese dish is full of flavor, salt, and spice. It’s easy to make in large batches, which means that you’ll be able to have leftovers from this delicious meal all week!
Often, a fabulous dish requires a fair bit of patience and effort to get right. Luckily, we have chosen the easiest recipe that anyone can do. So get ready to grab your best kitchen knives, fire up that stove, and enjoy a delicious meal.
Ingredients
- ⅓ cup of soy sauce (Low-sodium)
- Two and a half pounds of skin-on pork shoulder, diced into 1 and ½ inch chunks
- ¼ cup dark brown sugar, packed
- 1 tbsp. sriracha
- 2 tbsp. fish sauce
- 1 tsp grated fresh ginger
- ¼ cup + 3 tbsp. white vinegar (Apple cider is also good)
- 2 cups of water
- 8 smashed garlic cloves
- 2 tbsp. coconut oil, virgin
- 2 bay leaves
- 1 tbsp. Black peppercorn
- 1 dried ancho chili (optional)
- 2 small wedged yellow onions
- ½ tsp. salt
- Optional ¼ teaspoon of MSG
Preparation
- Mix the soy sauce, brown sugar, sriracha, fish sauce, ginger, vinegar, coconut oil, and chili (optional) to create a marinade. Cut and tenderize your pork shoulder, then let it sit in the marinade for at least one hour.
- Place a large pot on your stove and turn it to medium heat.
- Add the garlic, peppercorn, onion, salt, and bay leaves and simmer for 4 to 6 minutes or until the garlic and onion are lightly browned.
- Take the pork from its marinade and add it to the pot, increasing the heat to high.
- Cook until the pork caramelizes on one side and the pan has dried up (roughly 20 minutes).
- Soon after, re-introduce the pork marinade into the pot along with water and bring it to a boil.
- Reduce the heat to medium-low, cover, and let it sit and simmer. Stir occasionally.
- After about an hour, the pork will become very tender, at which time you will uncover the pot, increase the heat once again, and let the sauce thicken for 5 minutes.
- Remove your bay leaves and mix in your MSG.
- Slice off a big piece of pork, serve it with rice, and enjoy! Don't forget to pour the remaining sauce from the pot on top.
