Spicy Pork Adobo

Spicy Pork Adobo is pork adobo cooked with dried red chilies and oyster sauce. The chilies give the sauce a slow heat, while the oyster sauce makes it taste a little richer. Serve over hot rice.

Prep Time5

Cook Time50

Total Time55

Course: Dinner, Main Course, Pork

Cuisine: American, Asian, Filipino

Keyword: adobo, comfort food, filipino spicy pork adobo, how to cook spicy pork adobo, pork adobo spicy, Savory, spicy, spicy adobo pork, spicy pork adobo, spicy pork adobo recipe

Servings: people

Calories: 284kcal

Author: Vanjo Merano

Cost: $

Equipment

1 Heavy-bottomed Pan or Pot Holds heat evenly during the long simmer.
1 Wooden spoon For stirring without scratching the pan.

Ingredients

1 lbs pork butt diced
1/4 cup light soy sauce
3 tablespoons oyster sauce
1 1/2 teaspoons whole peppercorn
3 pieces dried bay leaves
3 tablespoons white vinegar
2 teaspoons granulated white sugar
6 pieces dried red chili
5 cloves garlic crushed
1 cup water
3 tablespoons cooking oil
Salt to taste

US Customary - Metric

Instructions

Heat the cooking oil in a pan over medium heat. Add the crushed garlic and cook until light brown.
5 cloves garlic, 3 tablespoons cooking oil
Add the pork butt and cook for 3 to 5 minutes until the edges turn light brown.
1 lbs pork butt
Pour in the soy sauce, oyster sauce, and water. Stir and let it boil.
1/4 cup light soy sauce, 3 tablespoons oyster sauce, 1 cup water
Add the dried red chilies, whole peppercorn, and dried bay leaves. Cover the pan and simmer for 40 to 45 minutes, or until the pork is tender.
6 pieces dried red chili, 1 1/2 teaspoons whole peppercorn, 3 pieces dried bay leaves
Pour in the white vinegar and let it return to a boil.
3 tablespoons white vinegar
Add the granulated white sugar and salt to taste. Stir to combine and cook for 3 more minutes. Transfer to a serving plate. Share and enjoy!
2 teaspoons granulated white sugar, Salt to taste

Notes

Toasting the chilies for deeper flavor – For a slightly smokier flavor, toast the dried red chilies in a dry pan for about 30 seconds before adding them with the peppercorn and bay leaves. Do not let them burn or the sauce will taste bitter.

Doubling the recipe – When doubling, increase the water to 1 3/4 cups instead of 2 cups. The pork releases enough liquid during the simmer that 2 full cups will leave the sauce too thin.

Freezing portions – Cool the cooked adobo completely before freezing. Portion into single-meal containers so you only thaw what you need. Frozen Spicy Pork Adobo keeps well for up to 2 months. Thaw overnight in the refrigerator before reheating.

Sauce too thin at the end – If the sauce is still watery after the 40 to 45 minute simmer, uncover the pan during the final 5 minutes of cooking. The vinegar should already be in by then, and the open pan lets the sauce reduce faster without overcooking the pork.

Adjusting for bone-in pork – If using bone-in pork pieces instead of diced pork butt, increase the simmer time to 55 to 60 minutes. The bones add flavor to the sauce but slow down the tenderizing process.

Nutrition