Baked Filipino Pork Adobo with Coconut Vinegar

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

A slow-baked take on classic Filipino pork adobo, simmered in coconut vinegar and soy sauce for tender, richly flavored meat. This Filipino-inspired pork recipe, ready in about 150 minutes, pairs pork shoulder, coconut vinegar, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs, cut into 2-inch cubes pork shoulder
• 1/2 cup coconut vinegar
• 1/3 cup soy sauce
• 6 crushed garlic cloves
• 3 bay leaves
• 1 tsp whole black peppercorns
• 1 tbsp brown sugar
• 1 cup water
• 1 tbsp vegetable oil
• 2 sliced for garnish green onions

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Instructions

1. Step 1: Preheat oven to 325°F (163°C). In a large Dutch oven or oven-safe pot, combine 2 lbs cubed pork shoulder with 1/2 cup coconut vinegar, 1/3 cup soy sauce, 6 crushed garlic cloves, 3 bay leaves, 1 tsp whole black peppercorns, 1 tbsp brown sugar, and 1 cup water.
2. Step 2: Cover the pot and bake in the oven for 2 hours, stirring halfway through, until pork is tender and sauce has thickened.
3. Step 3: Remove lid, increase oven temperature to 400°F (204°C), drizzle 1 tbsp vegetable oil over pork, and bake uncovered for an additional 15 minutes to brown the edges.
4. Step 4: Remove from oven, discard bay leaves, and garnish with 2 sliced green onions before serving with steamed rice.