Ever since I discovered the wonders of Chicken Adobo (check out our chicken adobo recipe here), it was just a matter of time before I “adobo-ized” something else.
What Is Filipino Adobo?
Adobo is really a kind of cooking method, originating in the Philippines, which involves simmering meat and even seafood in a mixture of vinegar, soy sauce, and garlic.
The result is a tangy, savory, and ever so slightly sweet dish that changes slightly with whatever protein you decide to cook. In this case, I decided to make pork adobo, and once again, we all agreed that this mixture of flavors is a definite winner.
A Quick Recipe Note
This is a super short post, and a super short recipe, because while this Pork Adobo dish does take some time to simmer on the stove, it only takes a few minutes to throw together!
A quick cooking tip before we get on with the recipe: If you don’t want the black peppercorns free-floating in your pork adobo, you can place them (along with the bay leaf) in a piece of cheesecloth tied with kitchen string.
This flavor packet (the fancy word for it is sachet) can then be easily removed before serving.
Pork Adobo Recipe Instructions
In a medium dutch oven or pot over medium high heat, add the oil and sear the pork until browned on all sides.
Add the vinegar, low sodium soy sauce, garlic, bay leaf, black peppercorns, sugar, and water, and bring to a boil.
Reduce the heat to medium low, cover, and simmer for 1 hour. Remove the cover and continue simmering for another 30 minutes to reduce the sauce.
Serve over rice!
Pork Adobo
Ingredients
- 2 tablespoons vegetable oil
- 2 pounds pork shoulder (cut into chunks)
- ¼ cup cane vinegar or white vinegar
- ⅓ cup low sodium soy sauce
- 6 cloves garlic (chopped)
- 1 bay leaf
- 2 teaspoons black peppercorns
- 2 teaspoons sugar
- 2 cups water
Instructions
- In a medium dutch oven or pot over medium high heat, add the oil and sear the pork until browned on all sides.
- Add the vinegar, soy sauce, garlic, bay leaf, peppercorns, sugar, and water, and bring to a boil. Reduce the heat to medium low, cover, and simmer for 1 hour. Remove the cover and continue simmering for another 30 minutes to reduce the sauce.
- Serve over rice!
nutrition facts
Made this last night and it was sooo good! I used pork loin (cubed) instead and it turned out tough and dry, although it is flavorful. I did the same steps in this recipe except the kind of meat. Any advice how to cook this using pork loin for a soft and moist texture just like in your photo above? Thank you for any advice you can share. I have a stock of pork tenderloin when it was on sale.
Hi Carol, pork loin is super lean, so it won’t cook down quite like pork shoulder or pork butt would. I would say to save the pork loin for thin slicing in stir-fries, and then use pork shoulder for this.
Thank you for your advice! I will try your stir fry recipes next with my pork loins!
My favorite when I am feeling a bit down ..instant happiness
Some recipes really are great pick-me-ups. So glad this is one for you, Katrine. :)
SOOO delicious! I’ll be adding hardboiled eggs or fried tofu cubes or potatoes next time to mix it up for a balanced food! Thank you so much for sharing your awesome tested recipes! Loved it!!!
You’re very welcome, Armie!
Making this tonight for the second time because the first time it was so amazingly delicious. Great recipe and SOOO simple. It’s definitely going to be a keeper in my house!
Thank you so much for the kind feedback and review, Maria!