From the Esalen Kitchen: Pork Adobo

For Esalen Chef AJ Mangarero, the beloved Filipino classic adobo is an expression of the omnivorous side of the kitchen. This dish is one of patience — the pork slowly braises, layers of vinegar, soy sauce, garlic, and pepper mellow into a rich, balanced sauce. Pork, you say? Well, this adobo has become a favorite at the hot bar.

“In the Esalen kitchen, food is never just food. It’s a way of gathering, sharing, experimenting, and making something that feels like family,” says Chef AJ. “There’s a whole process to adobo — building the flavors and letting it all come together. But in the end, it’s a really easy dish for people to share.” 

Over the years, AJ has refined his own version while honoring the traditions that inspired it. One compliment, in particular, has stayed with him:

“A Filipino staff member who told me my adobo reminded her of her grandma’s.”

For a plant-based variation, we recommend replacing the pork with a combination of king oyster mushrooms and extra-firm tofu, or use young green jackfruit for a heartier texture. The same tangy, savory braising liquid transforms these ingredients into a deeply satisfying vegan adobo.

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Approximately 8 servings 

Ingredients

• 4 lb Boston butt (pork shoulder), cut into 1½–2 inch pieces 
• 2 cups white vinegar 
• 1 ½ cups dark soy sauce 
• 1 cup light soy sauce 
• 1 cup brown sugar 
• ½ cup minced garlic 
• 2 tbsp whole black peppercorns 
• 10 bay leaves 
• 4 cups water, chicken stock, beef stock, or vegetable stock 
• Cooked rice, for serving 

Instructions

1. ‍Prep the pork
   ‍Cut the Boston butt into large stew-size pieces, about 1½ to 2 inches each. Try to keep the pieces close in size so they cook evenly. Trim off any excess fat, but leave some fat on the pork for flavor and moisture.
2. ‍Sear the pork 
   Heat a large pot, rondeau, or braising pan over medium-high heat. Add a small amount of oil if needed. Place the pork pieces into the hot pan and sear only the top and bottom sides of each piece. You do not need to sear all sides. The goal is to build color and flavor without spending too much time over-searing the pork. Once the pork has a good sear on the top and bottom, remove it from the pan and set aside.‍
3. Build the braising liquid
   ‍In the same pot, add the white vinegar, dark soy sauce, light soy sauce, brown sugar, minced garlic, whole black peppercorns, and bay leaves. Stir well, scraping the bottom of the pot to lift up any browned bits from searing the pork. Bring the mixture to a gentle simmer and stir until the brown sugar begins to dissolve. 
4. ‍Add the pork back to the pot
   ‍Return the seared pork to the pot. Add the water or stock. The liquid should mostly cover the pork. The pork does not need to be completely submerged, but there should be enough liquid for a proper braise.
5. ‍Braise the pork
   ‍Bring the pot to a gentle simmer. Once simmering, reduce the heat and cook slowly for 1½ to 2½ hours, or until the pork is tender. The pork should be tender enough to pull apart with a spoon or tongs, but not completely shredded.
6. ‍Reduce the sauce
   ‍Once the pork is tender, carefully remove the pork from the braising liquid and set it aside. Simmer the braising liquid, uncovered, until it has reduced slightly and tastes balanced. You are looking for a sauce that is salty, tangy, savory, lightly sweet, and rich enough to coat the pork. For 8 servings, aim for about 16 oz of finished sauce, which gives you 2 oz per serving.
7. ‍Adjust the sauce
   ‍Taste the sauce and adjust as needed. If it is too salty, add a little water or stock. If it is too sharp or tangy, add a little more brown sugar. If it is too sweet, add a splash of vinegar or soy sauce. If it is too thin, continue reducing until the flavor is concentrated.
8. ‍Finish the pork
   ‍Return the pork to the reduced sauce. Gently mix to coat the pork without breaking it apart too much, and serve over a bed of white rice. 

For each serving, plate 4 oz cooked rice, 2 oz adobo sauce, and 8 oz pork.