Pork Adobo Braised with Bay Leaves and Soy Vinegar

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

A Filipino classic featuring tender pork chunks braised in a tangy soy sauce and vinegar mixture with aromatic bay leaves. This Filipino-inspired pork recipe, ready in about 60 minutes, pairs 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 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

• 600 g, cut into 2-inch cubes pork shoulder
• 1/2 cup soy sauce
• 1/3 cup white vinegar
• 1 cup water
• 6, crushed garlic cloves
• 1 tsp whole black peppercorns
• 3 bay leaves
• 1 tbsp brown sugar
• 2 tbsp vegetable oil
• to taste salt

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Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 600 g pork shoulder cubes and brown on all sides, about 6-8 minutes.
2. Step 2: Add 6 crushed garlic cloves and sauté for 1 minute until aromatic but not burnt.
3. Step 3: Pour in 1/2 cup soy sauce, 1/3 cup white vinegar, and 1 cup water. Stir in 1 tsp whole black peppercorns, 3 bay leaves, and 1 tbsp brown sugar.
4. Step 4: Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 45 minutes until the pork is tender and the sauce has thickened slightly.
5. Step 5: Taste and add salt if needed. Remove bay leaves before serving. Serve hot with steamed rice.