Pork Adobo

This pork adobo recipe is a traditional Filipino recipe, made with tender chunks of pork, vinegar, soy sauce, black pepper and garlic to create a sweet, savory and tangy sauce.

Course Dinner

Cuisine Asian

Keyword Pork Belly, Pork Shoulder Recipes

Prep Time 10

Cook Time 1 20

Total Time 1 30

Servings Servings

Calories 264kcal

Author Darcey Olson

Cost $10

Equipment

Dutch Oven

Ingredients

2 tbsp Oil (Olive, Avocado or Vegetable)
2 lbs Boneless Pork Shoulder, Cut Into Chunks *Note 1
⅔ cup Low Sodium Soy Sauce *Note 2
½ cup White Vinegar
1 tbsp Minced Garlic
2 tsp Black Peppercorns
2 tsp Brown Sugar
3 Whole Bay Leaf
2 cups Water (Stove Top Version Only) *Note 3
Steamed Rice, For Serving

Instructions

STOVETOP

Pat dry the pork cubes. Pre-heat a large dutch oven over medium high heat. Add the oil and pork in a single layer (do it in batches if you need to - don't crowd the pan). Cook until the pork is browned on all sides.
Add the soy sauce, vinegar, garlic, peppercorns, brown sugar, bay leaves and water and stir to combine. Add extra water, if need be, to cover the majority of the meat. Bring to a boil, before reducing the heat to medium low. Cover and simmer for 40 minutes. Check the tenderness. If needed, continue to cook for 5-10 minutes, until the pork cubes are tender.
Remove the cover and simmer for 30 minutes, to concentrate the sauce.
Serve over rice and enjoy!

INSTANT POT

In a small bowl, mix together the soy sauce, vinegar, garlic, peppercorns, brown sugar and bay leaves (DON'T ADD THE WATER). Set aside.
Press the sauté button on the instant pot (followed by "start" if your model requires it) and let it get warm. Add the oil and pork in a single layer (do it in batches if you need to - don't crowd the pan). Cook until the pork is browned on all sides.
Place all the pork back in the instant pot and pour the vinegar mixture over everything. Deglaze the bottom of the pan by using a wooden spoon to scrub up the brown bits stuck to the bottom. Make sure all the pork cubes are partially submerged in liquid. Close and seal the lid.
Set the manual/pressure cook button to high for 15 minutes then let naturally release for 10 minutes before removing the lid.
Remove the pork and cover to keep warm.
Click the sauté button and reduce the sauce until it is a little thickened, about 12-15 minutes. (*Note 4)
Serve over rice and enjoy!

Notes

Note 1 - Feel free to use pork belly or pork tenderloin.

Note 2 - We recommend sticking with a low sodium or all purpose soy sauce like Kikkoman. Once you reduce the sauce, the salt will be highly concentrated if you use dark soy sauce. Do not use Light soy sauce as it does not mean low sodium, it's referring to the color.

Note 3 - Water is not needed for the Instant Pot Pork Adobo. Omit from the recipe if you're making it in the Instant Pot.

Note 4 - Don't skip this step. It thickens the delicious sauce so it sticks to the pork.

Nutrition