Filipino Braised Pork Adobo with Soy and Vinegar

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender pork slow-braised in a tangy blend of soy sauce, vinegar, garlic, and bay leaves for a classic Filipino adobo experience. This filipino-inspired pork ready in about 110 minutes pairs cut into 2-inch chunks pork shoulder, soy sauce, white vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 5, 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.

★ 4.6 (11 ratings) Prep: 40 min Cook: 70 min Serves 5 Filipino cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large bowl, combine 2 lbs pork shoulder chunks with 1/3 cup soy sauce, 1/3 cup white vinegar, 6 crushed garlic cloves, 3 bay leaves, and 1 tsp whole black peppercorns. Marinate for at least 30 minutes, preferably 1 hour.
  2. Step 2: Heat 2 tbsp vegetable oil in a heavy-bottomed pot over medium heat. Remove pork from marinade (reserve marinade) and brown the pork pieces on all sides for 7-8 minutes.
  3. Step 3: Add 1 sliced medium onion to the pot and sauté with pork for 3 minutes until onion softens. Pour in reserved marinade along with 1 cup water and 1 tbsp brown sugar. Bring to a boil.
  4. Step 4: Lower heat to a gentle simmer, cover, and cook for 45 minutes to 1 hour until pork is tender, stirring occasionally.
  5. Step 5: Uncover and simmer for an additional 10 minutes to reduce the sauce and thicken it slightly. Season with salt to taste. Remove bay leaves before serving. Serve hot with steamed rice.

Frequently asked questions

How long does Filipino Braised Pork Adobo with Soy and Vinegar take to make?

Total time is about 110 minutes (40 min prep + 70 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 Filipino Braised Pork Adobo with Soy and 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 soy sauce from drying out.

Can I substitute ingredients in Filipino Braised Pork Adobo with Soy and 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 Filipino Braised Pork Adobo with Soy and Vinegar for a different number of people?

The recipe is written for 5 servings. Multiply each ingredient by (your serving target / 5). 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 Filipino Braised Pork Adobo with Soy and 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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