Chinese-Style Pork Adobo

Adobo is one of the most well known Filipino dishes. There are many variations depending on the island or family recipe. Some use chicken. Others use pork or a combination. This Chinese-Style Pork Adobo stood out because it is lacking one of the most popular adobo ingredients- vinegar. So if you aren’t a vinegar fan, this is the adobo for you. It is made by simmering pieces of pork in a sweetened soy sauce with pepper, garlic, and bay leaves. Mushrooms are added during the last few minutes of cooking and release enough liquid to create a sauce for coating the rice.

I used 8 ounces of cremini mushrooms, but about 4 ounces of shiitake mushrooms also work well.

While this adobo does take 2 hours of simmering, there is very little prep work required. There are only a handful of ingredients, with only 3 requiring chopping.

As with many stews, the leftovers may be even better the next day.

Some recipes also call for a star anise or two.

Oyster sauce is a dark brown sauce created by cooking oyster extract with salt and sugar. It is common in Southeast Asian cuisines. Check the labels before buying. Lower quality sauces include caramel coloring or other additives. It can be found in Asian food markets or some larger grocery stores.

Chinese-Style Pork Adobo
Adapted from Manila Spoon
Serves 4-6

2.2 pounds pork shoulder or pork belly
1/4 cup soy sauce
2 tablespoons brown sugar
1 1/2 tablespoons oyster sauce
6-8 garlic cloves, minced
Whole black peppercorns or freshly ground black pepper to taste
2 bay leaves
8 ounces cremini mushrooms, sliced
Sesame oil for drizzling

Cut the pork into 1 1/2-2 inch cubes.

In a large, heavy bottomed pot, whisk together soy sauce, brown sugar, oyster sauce, garlic, and peppercorns. Add the pork, tossing to coat. Stir in the bay leaves.

Bring the mixture to a boil, then reduce to low. Cover and simmer, stirring occasionally, until the pork is tender, 1 1/2-2 hours.

Stir in the mushrooms and continue to cook until the mushrooms are softened, 5-10 minutes. Discard bay leaves, drizzle lightly with sesame oil and serve immediately with rice.