Do I need to marinate the pork first?
Nope. Marinating is great if you have time, but this recipe builds plenty of flavor during the simmer. If you want the extra boost, toss the pork with the soy sauce and garlic for 30 minutes in the fridge, then proceed.
Should I use rice vinegar or white vinegar?
Adobo varies from kitchen to kitchen. Many Filipino households commonly use cane vinegar or coconut vinegar, but rice vinegar, palm vinegar, and even distilled white vinegar show up too. Distilled white vinegar gives you that classic sharp tang, while rice vinegar is softer and slightly sweet. Coconut vinegar is also a great option if you want a gentler tang with a little depth. Use what you have and what you like.
Why add vinegar and not stir right away?
This is one of those widely shared adobo tips: add the vinegar, let it come to a simmer for a minute or two, then stir. It helps take the edge off that raw vinegar bite. Is it a strict rule? No. But it is a small habit that tends to make the sauce taste smoother.
How do I know when the pork is tender?
A fork should slide in with little resistance, and the fat should feel soft, not bouncy. If it is still chewy, just keep simmering and add a splash of water if the pot looks dry. Pork is safe at 145°F, but for shoulder or belly, you are cooking for tenderness, which usually means going well beyond that.
Can I make this less salty?
Yes. Use low-sodium soy sauce, and consider starting with 1/2 cup soy sauce plus an extra 1/4 cup water, then adjust at the end. Also, remember that reducing the sauce concentrates salt. Reduce gently and stop when it tastes right.
