Filipino-Style Pork Adobo with Eggs & Steamed Rice

Directions

1. Dry and season the pork

   Pat both cuts of pork very dry and season with the kosher salt. Keep the belly and shoulder in separate piles so the fattier belly can brown first and render enough fat for the leaner shoulder.

2. Brown in deliberate batches

   Heat the neutral oil in a 5- to 6-quart Dutch oven over medium-high. Brown the belly in two batches for 3 to 4 minutes per broad side; transfer to a plate. Spoon off all but 2 tablespoons fat, then brown the shoulder in two batches. Crowding the pot will steam the meat instead of building the browned flavor that anchors the sauce.

3. Bloom the garlic

   Reduce the heat to medium. Add the crushed garlic and cook for 45 to 60 seconds, stirring, until fragrant and pale gold. Do not let it turn dark or it may become bitter during the braise.

4. Start the adobo braise

   Return all pork and accumulated juices to the pot. Add the vinegar, soy sauce, 1 1/2 cups water, bay leaves, peppercorns and brown sugar if using. Bring to a boil without stirring for 2 minutes so the vinegar's raw edge cooks off, then stir once, cover and reduce to a low simmer.

5. Cook the eggs and rice

   While the pork braises, lower the eggs into simmering water and cook for 9 minutes. Chill in ice water for 5 minutes and peel. For the rice, combine the rinsed rice and 2 1/2 cups water, bring to a boil, cover, reduce to low and cook for 15 minutes; remove from the heat and rest covered for 10 minutes before fluffing.

6. Braise until spoon-tender

   Simmer the pork covered for 45 minutes, then turn the pieces and continue for 15 to 25 minutes. Pork is safe at 145°F followed by a 3-minute rest, but shoulder and belly become properly tender closer to 195°F to 205°F; a fork should twist into the largest shoulder piece with little resistance. Add 1/4 cup water if the liquid falls below one-third of the meat.

7. Season the eggs in the sauce

   Add the peeled eggs to the pot for the final 10 minutes of covered cooking, turning once so they color evenly. Transfer the pork and eggs to a platter and discard the bay leaves.

8. Reduce to a glossy finish

   Bring the sauce to a lively simmer and reduce uncovered for 6 to 10 minutes, skimming excess fat, until it lightly coats a spoon. Return the pork and eggs, turn to glaze, and taste before adding salt because soy sauces vary. Halve the eggs and serve with rice, cucumber and scallions.

Why this works

Swaps & notes

Easy swaps

• Use 3 pounds pork shoulder for a leaner adobo; add 1 tablespoon neutral oil when browning and expect the sauce to have slightly less body.
• Chicken thighs can replace the pork. Brown them skin-side down, then braise until they reach at least 165°F, usually 30 to 35 minutes, before reducing the sauce separately.
• For gluten-free adobo, use certified gluten-free tamari. Apple-cider vinegar works in place of cane vinegar but tastes fruitier, so omit the optional sugar at first.

Cook notes

• A low-sodium soy sauce leaves room to reduce the sauce without making it aggressively salty. Taste only after reduction.
• The cucumber is more than garnish: its cool crunch balances the rich pork and salty-tangy glaze seen in the finished dish.
• Adobo is especially good made one day ahead. Chill it, lift off the firm surface fat, then reheat gently and add freshly cooked rice.

Storage

Cool the pork, sauce and eggs promptly and refrigerate in a shallow airtight container for up to 4 days; refrigerate the rice separately for up to 4 days. Reheat the adobo gently on the stovetop with 2 to 3 tablespoons water until the pork and sauce reach 165°F. Reheat rice covered with a spoonful of water until steaming throughout. Freeze the pork and sauce without eggs for up to 3 months.

Questions