Pork Adobo

Jason Atherton's tempting dish of slow-cooked pork with soy, garlic and ginger is on the hob in a matter of minutes
By Jason Atherton
Pork Adobo
  • Rating:
  • Serves: 4
  • Cook Time: 1 hour 15 minutes
  • Prep Time: 10 minutes plus marinating overnight
  • Effort: easy


  • 700 g pork, diced (fat on)
  • oil, for frying
  • 500 ml soy sauce
  • 500 ml patu patu or white wine vinegar
  • 500 ml chicken stock
  • 1 clove garlic, crushed
  • 1 cm piece ginger, finely grated
  • 2 spring onions, chopped
  • 2 tbsp ground black pepper
  • 4 bay leaves
  • 1 tbsp caster sugar
  • steamed rice, to serve


1. Combine all the ingredients together in a bowl and leave to marinate in the fridge overnight.

2. Remove the pork with a slotted spoon and brown in a little oil in a hot saucepan. Pour over the marinade and bring to the boil. Turn down to a simmer and gently braise for 1 hour, or until the pork is tender.

3. Remove the pork with a slotted spoon and keep warm. Turn the heat up and boil the sauce to reduce it to a coating consistency. Serve the pork and its sauce with steamed rice.

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