Garlicky pork adobo with balsamic vinegar

Adobo is unarguably one of the most popular dishes in the Philippines, and with good reason.  It’s delicious on the day it’s made and gets even better in the rare occasion that you might have leftovers.  There are probably as many versions as there are households in this country, and of course everyone does it “best” where they are from.  🙂

This version I’m about to share with you is by no means authentic, but it’s a delicious variation in case you want to try something new.  The balsamic vinegar adds a sweetness, complexity, and bright acidity that works very well with the fatty pork – yum!!!

balsamic pork adobo

Balsamic vinegar pork adobo

You could use pork or chicken or a combination of the two, but I rarely combine them as they have very different cooking times.  I like to cook pork adobo for several hours until it’s fork tender and the fat is brown and incredibly delicious!

Garlicky pork adobo with balsamic vinegar

  • 500 grams pork, cut into cubes (make sure you get the part with a lot of fat)
  • Balsamic vinegar
  • White vinegar
  • Soy sauce
  • 2 heads of garlic
  • 1 bay leaf
  • Peppercorns
  • Potatoes (peeled and quartered) – optional but yummy!

Throw your pork into your favorite pot and add your balsamic vinegar and white vinegar.  I used approximately 1:1 ratio between the two types of vinegar.  Add some soy sauce to taste (I usually put half as much soy sauce as there is vinegar), the garlic, bay leaf and peppercorns.  Simmer for around 2 hours, then add the potatoes and continue to simmer until potatoes are soft.

Serve it over tons of steamed white or brown rice.  🙂


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