Units Scale

1 3/4 lb. fatty pork belly without skin, cut into 2” pieces
1 3/4 lb. pork shoulder, cut into 2” pieces (if you want an extra-rich version, use pork belly instead)
1/2 cup palm vinegar (preferred) or apple cider vinegar
1/4 cup balsamic vinegar (please use real Italian balsamic for this) – note that this ingredient is NOT traditional but I find it adds great color and flavor to the dish. To stay traditional, use palm or apple cider vinegar
4 tbsp. soy sauce
3 tsp. crushed whole black peppercorns
15 cloves garlic, peeled and crushed
4 large bay leaves
3 tbsp. lard (greatly preferred) or vegetable oil
chicken stock
8 cups cooked white rice
Shredded scallion for garnish
Patis (Philippine fish sauce; optional), for serving

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Place the pork, vinegars, soy sauce, peppercorns, garlic, and bay leaves in a large bowl and toss to combine. Cover and refrigerate for at least 8 hours or overnight.
Heat pork mixture and 2 cups water in a 6-qt. Dutch oven over medium-high heat; bring to a boil. Skim the foam that rises to the surface, and then reduce the heat to medium-low; cover, and cook until tender, about 1½ hours.
Pour the pork into a colander set over a medium bowl; discard the bay leaves, and set pork and garlic aside. Return broth to pot, and cook over medium heat until reduced to 1½ cups, about 25 minutes. Transfer broth to a bowl and set aside.
Melt the lard in the same pot over medium-high heat. Set the garlic aside, then, working in batches, add the pork, and cook, turning, until browned all over, about 10 minutes. Add the garlic, and cook, stirring occasionally, until garlic is lightly browned, about 2 minutes. Stir broth back into pot, reduce heat to medium-low, and cook to meld flavors, about 5 minutes.
Divide rice between 4 bowls; serve adobo with rice. Season with fish sauce, if you’d like.