Pork Shoulder Adobo with Bay, Peppercorns, and Pan Juices

Slow-braised pork shoulder glossed in soy, coconut vinegar, garlic, bay, and cracked peppercorns, spooned with its pan juices over rice. It echoes Vinegar for the Long Crossing, where galleon cooks trusted acid and garlic to outrun the heat on the Manila–Acapulco route.

Serves 4

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Ingredients

• 2.5 pounds bone-in pork shoulder
• 12 garlic cloves
• 1 tbsp black peppercorns
• 4 bay leaves
• 1/2 cup soy sauce
• 1/2 cup coconut vinegar
• 1 cup water
• 2 tbsp neutral oil
• 4 cups cooked rice

Instructions

1. 1Cut the pork shoulder into large 3-inch chunks, pat dry and season lightly with salt.
2. 2Heat oil in a heavy pot over medium-high heat, brown the pork pieces on all sides in batches then set aside.
3. 3Smash the garlic cloves and add to the pot with the browned pork, peppercorns, bay leaves, soy sauce, coconut vinegar and water.
4. 4Bring to a boil, reduce to low simmer, cover and cook for 2 hours until the pork is very tender and the sauce has reduced to a sharp-sweet glossy liquor.
5. 5Uncover for the last 15 minutes to allow the sauce to thicken further, then serve the pork and pan juices over plain rice allowing the liquor to soak in.