Recipe: Filipino Pork Adobo with Mango Salsa
Prep Time:
20 minutes
Cook Time:
1 hour, 10 minutes
Servings:
5 servings
Ingredients
  • 3 pounds pork shoulder, cut into 2-inch pieces
  • 1 cup soy sauce
  • 1 cup water
  • ¾ cup rice wine vinegar
  • ¼ cup toasted sesame oil
  • ¼ cup light brown sugar
  • 6 cloves
  • 4 garlic cloves
  • 3 bay leaves
  • 2 star anise pods
  • 1 orange, zested with a peeler
  • 2 tablespoons peanut oil
  • 1 large mango, diced
  • 1 jalapeño—stemmed, seeded and minced
  • ½ red onion, minced
  • ¼ cup roughly chopped cilantro, plus whole leaves for garnish
  • 3 tablespoons lime juice
  • 1 tablespoon peanut oil
  • 1 teaspoon fish sauce
  • Kosher salt and freshly ground black pepper, to taste
  • Steamed rice, for serving
Directions
  1. Make the pork adobo: In a large bowl, toss the pork with the soy sauce, water, rice wine vinegar, sesame oil, brown sugar, cloves, garlic, bay leaves, star anise and orange zest. Marinate for 1 hour. Line a plate with paper towels. Using a slotted spoon, transfer the pork to the prepared plate and pat dry. Reserve the marinating liquid.
  2. In a 6-quart Dutch oven, heat the peanut oil over medium-high heat. Add the pork and cook, turning frequently until browned on all sides, 6 to 8 minutes. Add the reserved marinating liquid and bring to a simmer. Cook, covered, until tender when pierced with a fork, 1 to 1½ hours.
  3. Meanwhile, make the mango salsa: In a medium bowl, toss all the salsa ingredients together. Season with salt and pepper.
  4. Divide the steamed rice between bowls. Using a slotted spoon, place some pork over the rice and top with a spoonful of the mango salsa. Garnish with cilantro leaves and serve.