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My Pork Adobo Recipe is inspired by Filipino recipes, and is bursting with flavor! Beautifully seared pieces of pork, perfectly tenderized in an irresistible marinade. Best of all, it’s an easy recipe that will take you just about five minutes of prep for a batch large enough to feed six. In other words, pork adobo is the perfect meal prep dinner!
Filipino Pork Adobo
One of the things I love most about cooking is the opportunity to try foods from all over the world, offering an amazing diversity of flavors that comes from the simplest of ingredients.
Filipino Pork Adobo is one of my personal favorites. It reminds me so much of vinha d’alhos, a Portuguese dish of meat marinated in a garlicky, vinegary sauce. So many good memories!
Aside from a bright and unique flavor profile, my recipe for pork adobo is also very easy to make. All you have to do is sear the pork, then simmer it in broth and seasonings. Set it, forget it, and enjoy – but try to be patient! Those delicious aromatics will make you want to dig in before it’s done!
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What is Pork Adobo?
Pork adobo is a savory pork dish existing in both Filipino and Mexican cuisine (although the ingredients in both differ!).
Adobo is derived from the Spanish word “adobar”, which translates to “to marinate”. The pork is marinated in a vinegar-based broth, resulting in tender pork even with the toughest cuts of meat. It’s a great way to use tougher, budget-friendly cuts of pork and make a truly delicious dinner!
Pork Adobo Ingredients
- Pork Shoulder: You can also use pork belly! Either one will be delicious; pork belly will just be fattier. The high fat content will add a ton of flavor, but if you want a leaner cut, use shoulder or pork butt.
- Vegetable Oil: Vegetable oil is used to sear the meat! I like vegetable oil for the mild flavor, but you can use coconut oil, avocado oil, or olive oil too.
- Garlic: Use fresh garlic cloves! I like just smashing them flat and popping them in the pot to sear with the pork.
- Bay Leaves: A few bay leaves help gently flavor the dish without overpowering the pork!
- White Vinegar: Vinegar is the star of the flavorings in this pork recipe. I like using either white vinegar or apple cider vinegar; it’s totally up to what flavors you prefer. If you want a sweeter vinegar, use apple cider vinegar. If you want a clean, sharp flavor, use white vinegar.
- Soy Sauce: Soy sauce pairs up with vinegar to add a nice umami tang!
- Peppercorns: Pepper adds the heat and bite to this recipe, so I highly recommend using whole black peppercorns for the best flavor!
- Water: You’ll need to add some water to make a broth. Use filtered water, as tap water can add a flavor that simmers right into the meat!
- Salt: I highly recommend using kosher salt or sea salt. It has a better flavor than table salt that binds well to meat!
- Black Pepper: A little black ground pepper on the side is great for sprinkling on the finished meat to get it to just the spice and heat level you like!
- Optional: You can balance out the tartness with brown sugar, so if you like a sweeter and less sour adobo, try adding a teaspoon of brown sugar at a time!
Isabel’s Top Tip
Optional Add-ins: You can add so many things to this dish! I like to pop a few peeled hard boiled eggs into the broth to soak up the flavors. You can also add fingerling potatoes to add bulk.
How to Make Pork Adobo
1: Marinate the Pork
Cut the pork into 1-inch chunks, then place it in a shallow bowl or plastic marinade bag. Pour in the soy sauce and minced garlic, and marinate it for at least 1 hour in the fridge.
2: Heat the Oil
Heat your Dutch oven or medium heat, then add the vegetable oil. Heat until the oil is nice and hot.
3: Sear the Pork
Add the marinated pork to the pot, and sear on all sides, about 3-5 minutes total. You may need to add it in batches to avoid overcrowding.
4: Simmer
Add the water, bay leaves, whole peppercorns, and the remaining marinade, and bring to a boil. Once boiling, reduce the heat to medium-low, cover, and simmer for 1 hour.
3: Adjust to Taste
After 1 hour, remove the lid and taste the pork, pour in vinegar, and add brown sugar if you want it sweeter. If you’re adding eggs or potatoes, add them now, and simmer 15 more minutes.
4: Season and Serve!
Season with additional salt and pepper to taste, then serve over rice and enjoy!
Also try…
Easy Pork Recipes
Pork Adobo Recipe Tips
- The longer you marinate the meat, the better! You can marinate it overnight and it’ll be all the more tender and delicious.
- If you like a more silky sauce and tender meat, use pork belly. The high fat content will make for an incredibly creamy, silky sauce and the meat will be falling apart soft.
- You can easily swap the pork out for cubed or cut up chicken and make Filipino chicken adobo! You can leave in bones if you want; the long cook time will make all the meat fall off.
- If you can wait, cooking the pork for longer will make it even more flavorful. You can also cook it longer for even more flavor and the best possible texture. For the best pork adobo, pack it into the fridge and leave it overnight; it’ll gain more flavor as it rests!
How to Store Pork Adobo
Pork Filipino adobo is at its best after it rests! Much like curry, the longer it rests, the better it tastes. In addition, the liquid will solidify with the fats that dissolve off the meat, and turn into a thick gravy.
- Refrigerator: Store the meat with the liquid in airtight containers in the refrigerator for up to 5 days. It tastes better the longer it rests.
- Freezer: Pork adobo freezes very well! Store it in airtight containers with the liquid, and freeze for up to 3 months.
- Thawing: Thaw the pork adobo in the fridge overnight. You can also quick-defrost it in the microwave using the defrost setting.
- Skillet: The best way to reheat pork adobo is in a skillet! Fish the meat out of the sauce, and stir-fry it until it’s browned and heated through. Then set aside, pour in the sauce, and simmer down until reduced. Pour over the meat and enjoy!
Recipe
Pork Adobo Recipe
Equipment
- Marinade bags or bowl
- Large pot or Dutch oven
Ingredients
- 2 lb Pork shoulder or pork belly, cut into 1" chunks
- 2 tablespoons Vegetable oil
- 4 cloves Garlic finely minced
- 4 Bay leaves
- 4 tablespoons White vinegar
- ½ cup Soy sauce
- 1 tablespoon Peppercorns
- 2 cups Water
- 1 teaspoon Salt
- 1 teaspoon Black pepper
Instructions
- In a shallow bowl or a plastic bag, combine the pork, soy sauce, and garlic. Marinade for at least 1 hour in the fridge.2 lb Pork shoulder, 4 cloves Garlic, ½ cup Soy sauce
- Heat a Dutch oven over medium heat, add the vegetable oil. Allow your oil to get hot before moving to the next step.2 tablespoons Vegetable oil
- Add in the marinated pork belly. Cook for a few minutes on all sides, about 3-5 minutes total.
- Pour in the remaining marinade. Then add water, whole peppercorns, and bay leaves. Bring to a boil, then reduce the heat to medium-low, cover, and simmer for 1 hour.4 Bay leaves, 1 tablespoon Peppercorns, 2 cups Water
- Remove the lid to taste, add vinegar, and add brown sugar if desired. Simmer for an additional 15 minutes. Season with salt and pepper to taste. (do not place the lid back on the pot)1 teaspoon Salt, 1 teaspoon Black pepper, 4 tablespoons White vinegar
- Serve immediately over rice, and enjoy!
Video
Notes
- The longer you marinate the meat, the better! You can marinate it overnight and it’ll be all the more tender and delicious.
- If you like a more silky sauce and tender meat, use pork belly. The high fat content will make for an incredibly creamy, silky sauce and the meat will be falling apart soft.
- You can easily swap the pork out for cubed or cut up chicken and make Filipino chicken adobo! You can leave in bones if you want; the long cook time will make all the meat fall off.
- If you can wait, cooking the pork for longer will make it even more flavorful. You can also cook it longer for even more flavor and the best possible texture. For the best pork adobo, pack it into the fridge and leave it overnight; it’ll gain more flavor as it rests!
Nutrition
FAQ for Filipino Pork Adobo
Pork adobo is best served over freshly cooked white rice! Or, even better, make my favorite: Portuguese rice! It’s buttery, flavorful, and cooked with chicken broth and onion for even more flavor. I can’t recommend it enough!
Absolutely! A popular form of Filipino adobo is chicken adobo, made with chicken breast, chicken thighs, or even a whole chicken. You can also make it with beef or even sheep or lamb! The vinegar and soy sauce will compliment anything.
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Delia says
We Filipinos love this recipe. The Spaniards brought this to our country. There is no occasion in our country that adobo is not served. Thank you for posting this menu
Isabel Laessig says
I’m so glad you enjoy it, Delia, and thank you for your comment! I love adobo. It is just so delicious!