Is pork adobo supposed to be sour?
It should be pleasantly tangy, not puckering. If it tastes too sharp, simmer it a little longer uncovered to mellow and round it out, or add a tiny pinch of sugar. Also make sure you are not reducing it too aggressively before the pork is tender.
Do I have to marinate the pork?
Nope. Marinating helps, but it is not required for great adobo. Searing and a steady simmer build plenty of flavor. If you do want to marinate, 30 minutes to overnight in the fridge is great.
Can I use pork belly instead of shoulder?
Yes, and it will be extra rich. Sear it well, skim excess fat if the sauce feels oily, and expect it to get very tender fast. Pork shoulder is my favorite for balance.
What vinegar should I use?
Cane vinegar is classic, but distilled white vinegar works fine. Apple cider vinegar adds a slightly fruitier note. Avoid balsamic here unless you want a totally different vibe.
Do I really need to avoid stirring after adding vinegar?
Some cooks swear by the “do not stir right away” step, and many traditional methods let the vinegar simmer briefly before stirring to soften the raw edge. It is not a hard rule in every household, but it is an easy little move that can help the sauce taste less harsh. Either way, keep it at a gentle simmer.
Can I make it less salty?
Use low-sodium soy sauce, and do not add extra salt until the end. You can also add a splash of water during simmering, then reduce to concentrate flavor without oversalting.
What about the peppercorns?
Whole peppercorns are traditional, but yes, you might bite into one. If that is not your thing, use cracked black pepper, or strain the sauce before serving.
