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+ servings
Cubes of pork on a bed of rice.
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5 from 1 vote

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.
Prep Time10 mins
Cook Time1 hr 20 mins
Total Time1 hr 30 mins
Course: Dinner
Cuisine: Filipino
Keyword: Filipino Recipes, International Recipes, Pork Belly Recipes, Pork Shoulder Recipes
Servings: 6 Servings
Calories: 264kcal
Author: Darcey Olson
Cost: $10

Ingredients

  • 2 tbsp Oil (Olive, Avocado or Vegetable)
  • 2 lbs Boneless Pork Shoulder, Cut Into Chunks (*Note 1)
  • cup Low Sodium Soy Sauce (*Note 2)
  • ½ cup White Vinegar
  • 1 tbsp Minced Garlic
  • 2 tsp Whole 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!

EQUIPMENT

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

Calories: 264kcal | Carbohydrates: 4g | Protein: 37g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 91mg | Sodium: 1103mg | Potassium: 699mg | Fiber: 1g | Sugar: 1g | Vitamin A: 11IU | Vitamin C: 0.4mg | Calcium: 31mg | Iron: 2mg