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Pork Adobo served with white rice and fresh cilantro
Filipino Pork Adobo Stew

Classic Pork Adobo

Author: Flavelo
Recipes Main Courses
Adobo is not just a dish, but the national cooking technique of the Philippines. While the name comes from the Spanish 'adobar' (to marinate), the method is indigenous: vinegar and salt (later soy sauce) preserved meat in the tropical heat. The result is a tender, savory-sour, garlic-infused masterpiece that tastes even better the next day.
🕒 Prep Time 15 mins
🍳 Cook Time 50 mins
⌛ Total Time 1 hr 5 mins
🍽️ Servings 4 servings
🔥 Calories 520 kcal
🌍 Cuisine Filipino

Ingredients

Equipment Needed

  • Heavy-bottomed pot with lid
  • Mixing bowl for marinating
  • Wooden spoon

Allergen Information

⚠️ Soy

Instructions

1 ✓

Cut the pork into 1.5-inch cubes. Mix with crushed garlic, soy sauce, peppercorns, and bay leaves. Marinate for at least 20 minutes (or overnight).

Tip: The salt in the marinade penetrates the meat, helping it retain moisture during cooking.
2 ✓

Heat oil in a pot. Remove meat from marinade (reserve the liquid!) and sear the cubes on all sides until browned.

Tip: The Maillard reaction (browning) adds a layer of flavor without which Adobo would just be boiled meat.
3 ✓

Add the quartered onion and sauté for a few minutes. Then, pour the reserved marinade and water back in.

Tip: As the liquid reduces, the flavors will concentrate.
4 ✓

Bring to a boil, then reduce heat to low. Add the vinegar. IMPORTANT: Do not stir! Simmer uncovered for 5-10 minutes.

Tip: If you stir immediately, the vinegar will taste raw. Let the harsh aroma evaporate with the steam.
5 ✓

Cover and simmer on low for about 40 minutes, until the pork is fork-tender.

Tip: Slow braising breaks down collagen into gelatin, making the meat melt-in-your-mouth tender.
6 ✓

Once tender, remove the lid and reduce the sauce until it becomes a thick, glossy glaze coating the meat.

Tip: Reduction thickens the gelatinous, soy-infused sauce.

Recipe FAQ

Why isn't it sour enough?
Vinegar mellows as it cooks. The secret: when you pour the vinegar in, DO NOT stir for 10 minutes! Let the sharp acidity 'cook off' naturally.
Which cut of meat should I choose?
Fatty cuts like shoulder (butt) or belly work best. Lean meat like loin will dry out during the long simmer.

Ingredients

  • 1 lb Pork Shoulder or Belly (cubed)
  • 6 cloves Garlic (crushed)
  • 1 medium Onion
  • 4 tbsp Soy Sauce
  • 3 tbsp Vinegar (Cane or Cider)
  • 3 whole Bay Leaves
  • 1 tsp Whole Black Peppercorns
  • 1/2 tsp Salt (optional)
  • 1 cup Water
  • 2 tbsp Vegetable Oil