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Tangy, garlicky Filipino pork adobo over steamed rice. This is the comforting post workout meal that Filipino grandmothers have been using to restore energy for generations.
Cut pork shoulder into 2-inch chunks. Pat dry and season lightly with a pinch of salt.
In a large Dutch oven over medium heat, add oil. Once shimmering, sear pork pieces on all sides until golden brown, about 3–4 minutes per side. Work in batches if needed for even browning.
Add crushed garlic and cook for 1 minute until fragrant but not browned. Pour in soy sauce, vinegar, sugar, bay leaves, and black peppercorns. Stir to incorporate, scraping up any browned bits.
Bring to a gentle simmer over medium heat. Cover with a lid slightly ajar and reduce heat to low. Braise for 45 minutes, stirring occasionally. Uncover, then simmer uncovered for another 15–20 minutes to reduce sauce until glossy.
While pork braises, rinse white rice in a sieve until water runs clear. Combine rice with 2.5 cups water in a pot. Bring to boil, then cover and reduce heat to the lowest setting. Cook for 15 minutes. Remove from heat and let rest, covered, for 10 more minutes.
Serve the tender pork adobo with generous spoonfuls of sauce directly over fluffed steamed rice.
