Baked Filipino Pork Adobo with Coconut Vinegar

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 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.

Prep: 15 min Cook: 135 min Serves 4 Filipino cuisine 450 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Baked Filipino Pork Adobo with Coconut Vinegar take to make?

Total time is about 150 minutes (15 min prep + 135 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Filipino Pork Adobo with Coconut Vinegar?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pork shoulder from drying out.

Can I substitute ingredients in Baked Filipino Pork Adobo with Coconut Vinegar?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Filipino Pork Adobo with Coconut Vinegar for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Baked Filipino Pork Adobo with Coconut Vinegar?

Filipino pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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