After a busy day, I often turn to pork adobo—it’s one of those dishes that feels like home but comes together pretty easily.
The Story Behind This Recipe
Pork adobo is one of the most popular and beloved dishes in the Philippines, and for good reason. It’s a stew that balances tangy vinegar, salty soy sauce, and garlicky goodness in a way that’s both simple and deeply comforting. I first tried it years ago when a friend made it for dinner, and I was hooked on how the flavors meld together after slow simmering.
What’s nice about adobo is how it works for everyday meals but also feels special enough to serve to guests. Even if you’re new to Filipino food, it’s very approachable. I like to use pork shoulder because it stays tender and juicy without drying out. Plus, the slow simmer lets the sauce develop rich layers.
One small habit I always keep is to let the adobo rest off the heat for a few minutes before serving. It really helps the flavors settle, and sometimes I reheat leftovers—which taste even better the next day. It pairs nicely with simple steamed rice to soak up that tangy sauce.
When I’ve made this for family or friends, it’s fun to see their reactions when they taste the slightly sour and savory bite—there’s nothing quite like it. It’s the kind of dish that invites you to eat slowly and savor each spoonful, especially on a cool evening.
Cuisine: Filipino
Course: Dinner
Servings: 4
Prep time: 15 minutes
Cook time: 1 hour
Total time: 1 hour 15 minutes
Ingredients
- 2 pounds pork shoulder, cut into 2-inch chunks
- 1/2 cup white vinegar
- 1/3 cup soy sauce
- 6 garlic cloves, smashed
- 2 bay leaves
- 1 teaspoon whole black peppercorns
- 1 cup water
- 2 tablespoons cooking oil
- 1 medium onion, sliced
- Salt and pepper to taste
- Cooked white rice, for serving
Instructions
- Step 1. Heat oil in a large pot over medium heat. Add pork chunks and brown on all sides, about 5-7 minutes.
- Step 2. Add sliced onion and garlic cloves to the pot and cook until aromatic and softened, about 3 minutes.
- Step 3. Pour in vinegar and soy sauce without stirring. Add bay leaves, peppercorns, and water.
- Step 4. Bring to a boil, then reduce heat to low. Cover and simmer gently for 45-60 minutes or until pork is tender, stirring occasionally.
- Step 5. Remove the lid during the last 15 minutes to let the sauce thicken slightly. Taste and adjust salt or pepper as needed.
- Step 6. Discard bay leaves before serving. Serve hot with steamed white rice.
Tips for Success
- For extra depth, marinate the pork in vinegar and soy sauce for 30 minutes before cooking.
- If you prefer a less tangy taste, reduce vinegar by a couple of tablespoons.
- Adding a splash of coconut water or a few potatoes can change up the texture and flavor nicely.
- Leftovers keep well and taste great reheated the next day.
- Use fresh garlic for the best aroma but powdered garlic can be a substitute in a pinch.
Variations & Substitutions
- Try chicken adobo using bone-in thighs instead of pork shoulder.
- Add hard-boiled eggs in the last 10 minutes of simmering for a traditional touch.
- Incorporate diced pineapple for a subtle sweetness.
- Use palm vinegar instead of white vinegar if you want a more authentic Filipino flavor.
- For a spicy kick, add fresh chilies or a pinch of red pepper flakes.
