Ever since I discovered the wonders of Chicken Adobo (check out our chicken adobo recipe here), it was just a matter of time before it was time to make another adobo recipe! Today, it’s all about Pork Adobo!
Note: This recipe was originally published in December 2016. We’ve updated it here with additional detail and metric measurements. Enjoy!
What Is Filipino Adobo?
Adobo is really a kind of cooking method, originating in the Philippines. IT involves simmering meat and even seafood in a mixture of vinegar, soy sauce, and garlic.
The result is a tangy, savory dish that changes slightly with whatever protein you decide to cook.
In this case, I decided to make pork adobo. Once again, we all agreed that this mixture of flavors is a definite winner.
This recipe is more of a classic adobo, in that it doesn’t have coconut milk like in our chicken version. (Coconut milk is a non-traditional adobo ingredient, or a specific variation.)
I like how mellow the coconut milk makes the sauce. But here, we’re using pork shoulder, which has plenty of fat to balance out the acidity of the vinegar.
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!
Tip!
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.
You can then easily remove this flavor packet (the fancy word for it is sachet) 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 (tied in cheese cloth if desired), 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!
I’ve searched high and low for a great pork adobo that is rich and flavorful without being too salty or vinegar-y, and this recipe is absolutely perfect! Wish I had doubled the portions because the two of us finished the entire thing in just one meal, it was that good. Thanks for a wonderful take on the dish!
You’re very welcome, Michael! I have found also that adobo can be quite salty! I think that balance can sometimes be tough to achieve.
My husband and son was so impressed how tasty and yummy this recipe of pork adobo considering no marinade was done . Taste sooo good . We enjoyed it so well
So happy to hear that, Melissa!
Love your recipe for pork abode – so yummy
Thank you Michael!
We just made it today. It was fun to try something new. But it was a bit sweet. What can I do so it won’t be as sweet next time?
You could reduce or omit the sugar, Lorena!
Not sure why mine didn’t turn out. I followed the recipe exactly but it had little flavor, mostly tasted soy sauce and it didn’t turn a beautiful brown like yours although I let it simmer for 30 minutes. 😩
Hmmm not sure what went wrong, Melissa, without being present in your kitchen! Perhaps the meat didn’t brown quite enough in the first step?
It needs to simmer for an * hour* and 30 mins — not just 30 mins!
I’ve been looking for the right balance of flavour in adobo for years and I’ve finally found it. The other recipes I found online just never hit the spot and were either too salty/tangy and had so many complicated and unnecessary steps so I rarely make it. Now that I found yours it has made me enjoy making and eating adobo again; the perfect balance of sweet, salty and tangy. I’ve making it twice this week already. Thank you for sharing!!!
You’re welcome, Ana! Thank you so much for the kind words and review! :)