Filipino Pork Adobo

This beloved family recipe is a mainstay at gatherings, especially during the holidays. Typically, we’ll eat chicken adobo and sometimes, this pork variation; tender, juicy pork in a braised sauce that has the perfect yin + yang of savory and tangy and a guaranteed winner!

Have a close Filipino friend? Then you’ve likely had adobo, as it’s one of those dishes you’ve had if you aren’t of Filipino descent, but have a close affiliate that was eager to share their cultural eats with you. For those who aren’t familiar with Filipino adobo, it’s a popular stew dish that involves braising meat in a briny soy sauce + vinegar mixture, bay leaves, and spices. You can use different various proteins and other styles, like my Chicken Adobo and Coconut Pork Adobo. To achieve tender, pull-apart meat, you’ll have to simmer this dish for about 1 hour. What’s great about this dish is that prep only takes 5 minutes, you just have to be patient and let what’s cooking do its magic (it’s worth it, I promise!).

If you’ve been following me, you know that for some recipes, I’m partial to certain ingredients. This recipe is one of them. Soy sauce + vinegar are the heart of this dish, and it’s crucial that you use Silver Swan Lauriat soy sauce and Datu Puti vinegar. You can try other brands, but I can’t speak to them for this specific dish, ergo, I don’t know what the end result will be. If you visit your local Asian market, you’ll likely find these two ingredients and will be on your way to making delicious adobo.

This recipe calls for whole peppercorns that can be brushed off and discarded after cooking, or enjoyed with the meal. Serve over Jasmine steamed rice and be ready for compliments, kisses and screams of why you didn’t double the recipe–it’s damn delicious.

Total Time: 1 hour 30 minutes Servings: 4-5

You Need

  • 2 pounds pork shoulder, cut into 2-inch chunks
  • 2 tablespoons avocado oil
  • 7 cloves of garlic, minced
  • 1 medium onion, halved and sliced
  • ¼ cup + 1 tablespoon soy sauce (Silver Swan Lauriat brand)
  • 1 teaspoon ground pepper
  • ⅛ teaspoon black peppercorns
  • 2 teaspoons brown sugar
  • 3 bay leaves
  • ½ cup vinegar (Datu Puti brand)
  • 1¼ cup water

Do It

  1. Add oil to a hot skillet over medium-high flame. Add garlic and onion and sauté until fragrant and soft, 2-4 minutes.
  2. Add pork and cook until browned on all sides, 4-5 minutes.
  3. Add soy sauce, pepper, peppercorns, sugar, and bay leaves and stir until well-mixed. Add vinegar (DO NOT MIX) and cover the skillet with a lid. Wait until contents reach a boil before stirring.
  4. Once the liquid reaches a boil, gently stir and add water. Cover with lid again and simmer for 1 hour or until the pork is very tender.
  5. Remove the lid and cook for 15 minutes to reduce the sauce. The color should be a deep, dark brown and taste slightly tangy.
  6. Serve with steamed rice–enjoy!