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Pork Adobo with Potato

Pork simmered in soy sauce, vinegar, garlic, bay leaves, and peppercorns, with potato cubes added near the end so they cook in the same sauce. The potatoes go in only after the pork is tender, which keeps them whole while they take on the color and flavor of the adobo. Serve hot with steamed white rice.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: Filipino
Keyword: pork adobo with potato
Servings: 6 people
Calories: 502kcal
Cost: $

Equipment

  • Cooking pot A heavy-bottomed pot holds a steady low simmer without scorching the sauce.

Ingredients

  • 2 lbs pork cut into cubes
  • 2 pieces medium potatoes cut into cubes
  • 1/2 cup soy sauce
  • 1/4 cup white vinegar
  • 5 cloves garlic crushed
  • 3 pieces dried bay leaves
  • 1 tbsp whole peppercorns
  • 1 cup water plus more as needed
  • 2 tbsp cooking oil
  • Salt to taste, optional
US Customary - Metric

Instructions

  • Heat the cooking oil in a pot over medium heat.
    2 tbsp cooking oil
  • Add the garlic. Sauté for about 30 seconds, or until it starts to turn light brown.
    5 cloves garlic
  • Add the pork and whole peppercorns. Cook for 3 to 4 minutes while stirring occasionally.
    2 lbs pork, 1 tbsp whole peppercorns
  • Pour in the soy sauce and water. Add the dried bay leaves and let the liquid boil.
    1/2 cup soy sauce, 1 cup water, 3 pieces dried bay leaves
  • Cover the pot and reduce the heat to low. Simmer for 40 to 60 minutes, or until the pork becomes tender. Add more water as needed while the pork cooks.
    1 cup water
  • Pour in the vinegar. Let the liquid boil for about 1 minute before stirring.
    1/4 cup white vinegar
  • Add the potatoes. Cover the pot and simmer for 10 to 12 minutes, or until the potatoes are tender without falling apart.
    2 pieces medium potatoes
  • Taste the sauce. Add salt only when needed. Let the sauce reduce for a few more minutes when you want a thicker adobo sauce.
    Salt
  • Transfer the pork adobo with potato to a serving plate. Serve hot with rice. Share and enjoy!

Notes

Pot choice – Use a heavy-bottomed pot or a Dutch oven. A thin pan scorches the soy sauce during the 40 to 60 minute low simmer.
Skimming the fat – Chill the finished adobo, lift the solid fat off the surface, then reheat. You get the same flavor with a lighter sauce.
Peppercorns – Crack 3 or 4 of the peppercorns with the flat of a knife and leave the rest whole. The cracked ones give the sauce more pepper without making it sharp.
Scaling – When doubling, keep the water at 1 cup to start and add more only as it cooks down. Use a wider pot so the pork browns instead of steaming.

Nutrition

Serving: 4g | Calories: 502kcal | Carbohydrates: 11g | Protein: 35g | Fat: 35g | Saturated Fat: 11g | Cholesterol: 109mg | Sodium: 1133mg | Potassium: 700mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 10mg | Calcium: 30mg | Iron: 2mg