Tita’s Hale ‘Aina Pork Adobo

by arnold on February 16, 2007

I found this recipe in an article on SFGate.com while putzing around the Web. It’s from Tita’s Hale ‘Aina restaurant in San Francisco, but they closed a couple years ago. Don’t see why their recipe shouldn’t be shared with the world, so here it is.

3 pounds boneless pork butt, cut into 1-inch cubes
1/2 cup cider vinegar
1/4 cup soy sauce
1 teaspoon whole black peppercorns
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
1 bay leaf, crushed
1 tablespoon crushed dried red chiles


  1. Combine all ingredients in a plastic or glass container. Cover and refrigerate for 3 hours.
  2. Transfer the pork and its marinade to a Dutch oven and bring to a boil. Cover and simmer over low heat for 30 to 45 minutes.
  3. Uncover and simmer for 15 minutes longer, until the liquid has evaporated and the pork is lightly browned. Serve with rice.

Serves 4

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