Smoked Pork Adobo

Name: Schwein Adobo Geräuchert
Total time: 6 h
Ingredients: 60 ml Sojasauce; 40 ml Weißweinessig; 8 g Knoblauch granuliert; 6 g Schwarzer Pfeffer grob; 2 g Lorbeerblatt gemahlen; 8 g Brauner Zucker; 10 g Meersalz

BrinePorkHot SmokingMedium6-10 hrs88-93 °C110-130 °CHickory + Apple

This recipe combines the Filipino adobo tradition with the art of hot smoking. The pork is marinated in a brine of vinegar, soy sauce, garlic and black pepper, then smoked over hickory wood. The result is a tender, spicy meat with deep umami notes and an aromatic smoky flavor.

Ingredients(for 1 kg)

Soy sauce60 ml

White wine vinegar40 ml

Granulated garlic8 g

Coarse black pepper6 g

Ground bay leaf2 g

Brown sugar8 g

Sea salt10 g

Instructions

Marinating

24-48 hours

Combine soy sauce, vinegar, garlic, pepper, bay leaf, sugar and salt. Fully submerge the pork in the brine, cover and marinate in the refrigerator for 24-48 hours.

Drying

2-4 hours

Remove the meat from the brine, pat dry thoroughly and place on a rack uncovered in the refrigerator for 2-4 hours to form a pellicle.

Smoking

6-10 hours

Preheat the smoker to 110-130 °C. Add hickory and apple wood. Place the meat inside and smoke until a core temperature of 88-93 °C is reached. Turn halfway through.

Resting

30 minutes

Wrap the smoked meat in aluminum foil and let rest for 30 minutes. Then slice and serve with steamed rice.

Pro Tip

Dry the meat well after marinating so that a nice bark forms during smoking. The soy sauce provides enough salt, so be sparing with extra salt.

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