Entrée: Philippines – Adobong Baboy (Marinated Pork Stew)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 1 hr 15 min

Additional 30 min

Total 2 hrs

Ingredients

2½ lb / 1.2 kg pork shoulder, cut into 1-inch / 2–3 cm pieces
1 / 3 cup (80 ml) coconut vinegar or white vinegar
1 / 3 cup (80 ml) dark soy sauce
2 tbsp light soy sauce or fish sauce (optional)
6–8 garlic cloves, crushed
2 shallots, thinly sliced
1 tbsp fresh ginger, grated
2 tbsp brown sugar or jaggery, packed
1 cup (240 ml) water or low-sodium stock
1 cup (240 ml) full-fat coconut milk
2–3 dried red chilies, torn (or 1 tsp red chili flakes)
1 cinnamon stick
4 green cardamom pods, lightly crushed
4 whole cloves
1 tsp whole black peppercorns, lightly crushed
8–12 curry leaves (fresh if possible)
1 pandan leaf, tied in a knot (optional)
1 tsp Sri Lankan roasted curry powder (or mild curry powder)
1 tbsp tamarind paste or 1 small piece of goraka (optional)
2 tbsp vegetable oil
Salt to taste
Fresh cilantro or sliced green onion for garnish
Lime wedges, for serving
Cooked steamed rice or string hoppers, to serve

Instructions

Marinate: In a large bowl combine the vinegar, dark soy sauce, light soy/fish sauce (if using), crushed garlic, grated ginger and brown sugar. Add the pork pieces, mix so each piece is coated, cover and refrigerate for at least 30 minutes and up to overnight for best flavor.
Prepare spices: If using whole spices that aren’t pre-crushed, lightly crush the peppercorns, cardamom pods and cloves with the flat side of a knife or a spice muddler so they release aroma.
Brown the pork: Heat 1 tablespoon of oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Remove pork from the marinade (reserve the marinade) and pat pieces dry with paper towel. In batches, brown the pork on all sides to develop color, 3–4 minutes per batch. Transfer browned pork to a plate.
Sauté aromatics: Reduce heat to medium and add the remaining 1 tablespoon oil to the same pot. Add sliced shallots, torn dried chilies, curry leaves and pandan (if using). Sauté until the shallots soften and become translucent, about 3–4 minutes. Add the reserved marinade and stir, scraping up any browned bits from the bottom of the pot.
Add liquids and spices: Return the browned pork to the pot. Add the water (or stock), cinnamon stick, crushed cardamom, cloves and peppercorns. Stir in tamarind paste/goraka if using. Bring to a gentle simmer, then reduce heat to low, cover and cook until the pork is tender, about 45–60 minutes (time will vary with cut and size). Check once or twice and skim any excess foam or fat from the surface.
Finish with coconut milk: When the pork is tender, remove the lid and stir in the coconut milk and roasted curry powder. Increase heat to medium-low and simmer uncovered until the sauce reduces and thickens into a glossy glaze that coats the pork, 10–20 minutes. Stir occasionally to prevent sticking. Taste and adjust seasoning with salt and a little extra sugar or vinegar if you prefer it sweeter or tangier.
Optional oven method: After browning and adding liquids, you may transfer the covered pot to a 160°C / 325°F oven and braise for 1–1½ hours until tender. Then finish on the stovetop with coconut milk to reduce the sauce.
Serve: Spoon the pork and its glossy sauce over steamed rice or string hoppers. Garnish with chopped cilantro or green onion and serve with lime wedges on the side.
Tips: For a deeper Sri Lankan flavor, use fresh curry leaves and Sri Lankan roasted curry powder. Goraka gives a distinct fruity tartness similar to tamarind; if unavailable, tamarind paste is a good substitute. Leftovers taste even better the next day.