Garlic-Vinegar Pork Adobo with Black Peppercorns

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

A classic Filipino pork adobo simmered in a tangy garlic and vinegar sauce with a bold peppercorn kick. This Filipino recipe, ready in about 75 minutes, pairs pork shoulder, cut into 1.5-inch cubes, whole black peppercorns, garlic cloves, crushed for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 pork shoulder, cut into 1.5-inch cubes
• 1 tbsp whole black peppercorns
• 8 garlic cloves, crushed
• 1/2 cup white vinegar
• 1/3 cup soy sauce
• 1 cup water
• 3 bay leaves
• 1 tbsp brown sugar
• 2 tbsp vegetable oil
• to taste salt

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 8 crushed garlic cloves and sauté for 1 minute until fragrant but not burnt.
2. Step 2: Add 2 lbs pork shoulder cubes and brown them on all sides for about 5 minutes, stirring occasionally until the edges turn golden.
3. Step 3: Pour in 1/2 cup white vinegar and 1/3 cup soy sauce, then add 1 cup water, 1 tbsp whole black peppercorns, 3 bay leaves, and 1 tbsp brown sugar. Stir to combine.
4. Step 4: Bring the mixture to a boil, then reduce heat to low and cover partially. Simmer gently for 1 hour until the pork is tender and the sauce thickens.
5. Step 5: Season with salt to taste, remove bay leaves, and serve hot with steamed rice.