Filipino Pork Adobo
Tender pork braised in a savory-sour sauce of vinegar, soy sauce, and garlic. A beloved Filipino comfort dish with deep, complex flavor.
- Total time
- 75 min
- Servings
- 4
- Calories
- 485
- Protein
- 52g
Ingredients
- 2 lb pork shoulder or pork butt, cut into 2-inch cubes
- ½ cup soy sauce
- ½ cup white vinegar or calamansi vinegar
- 8 cloves garlic cloves, crushed
- 3 leaves bay leaves
- 1 tsp black peppercorns
- 2 pieces whole dried red chili peppers (optional)
- 1.5 cup water
- 2 tbsp vegetable oil
- ½ tsp salt to taste
Instructions
- 1
Heat 2 tbsp vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once shimmering, working in batches, sear the pork cubes for 3–4 minutes per side until deeply browned on all sides—this develops rich, savory flavors. Transfer browned pork to a plate and set aside.
- 2
In the same pot with the drippings, add the crushed garlic cloves and stir constantly for about 1 minute until very fragrant, being careful not to burn. The garlic should turn light golden and release its aroma.
- 3
Pour in 0.5 cup soy sauce and 0.5 cup vinegar, scraping up any browned bits from the bottom of the pot with a wooden spoon—these bits add deep flavor. Stir well to combine.
- 4
Return the browned pork to the pot along with any accumulated juices. Add 1.5 cups water, 3 bay leaves, 1 tsp black peppercorns, and the optional dried chili peppers. Bring to a boil over medium-high heat, then immediately reduce to a gentle simmer.
- 5
Cover the pot partially (lid slightly ajar) and simmer for 45–50 minutes, stirring occasionally, until the pork is very tender and easily pierced with a fork. The sauce should reduce by about one-third and deepen in color.
- 6
Taste the adobo and season with salt as needed—the dish should have a perfect balance of salty, sour, and savory notes. If the sauce seems too thin, simmer uncovered for another 5–10 minutes to reduce further. Remove from heat and discard the bay leaves before serving.
- 7
Serve hot over steamed white rice, spooning the rich, glossy sauce over both the pork and rice. The adobo tastes even better the next day as flavors meld, making it an ideal make-ahead dish.
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