Sautéed Pork Adobo with Vinegar and Soy Glaze
A classic Filipino pork adobo featuring tender pork simmered in a tangy vinegar and soy sauce reduction, enriched with garlic and bay leaves. This filipino-inspired pork ready in about 80 minutes pairs pork shoulder, cut into 1-inch cubes, soy sauce, white vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.
Ingredients
- 1 lb pork shoulder, cut into 1-inch cubes
- 1/3 cup soy sauce
- 1/3 cup white vinegar
- 1/2 cup water
- 6 cloves garlic cloves, minced
- 2 leaves bay leaves
- 1 tsp black peppercorns
- 1 tbsp brown sugar
- 2 tbsp vegetable oil
- to taste salt
- for serving cooked jasmine rice
Instructions
- Step 1: In a large bowl, combine 1 lb pork shoulder cubes, 1/3 cup soy sauce, 1/3 cup white vinegar, 6 minced garlic cloves, 2 bay leaves, and 1 tsp black peppercorns. Marinate for 30 minutes at room temperature.
- Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Remove pork from marinade (reserve marinade) and sauté pork cubes for 5 minutes until edges brown and garlic is fragrant.
- Step 3: Pour in reserved marinade and 1/2 cup water, add 1 tbsp brown sugar, and bring to a boil. Reduce heat to low and simmer uncovered for 30 minutes until pork is tender and sauce thickens, stirring occasionally.
- Step 4: Season with salt to taste, remove bay leaves, and serve over cooked jasmine rice.
Frequently asked questions
How long does Sautéed Pork Adobo with Vinegar and Soy Glaze take to make?
Total time is about 80 minutes (40 min prep + 40 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 Sautéed Pork Adobo with Vinegar and Soy Glaze?
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 Sautéed Pork Adobo with Vinegar and Soy Glaze?
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 Sautéed Pork Adobo with Vinegar and Soy Glaze 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 Sautéed Pork Adobo with Vinegar and Soy Glaze?
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.
What others are saying
- ★★★★★
My grandma would approve—this hits all the right notes for traditional Filipino comfort food.
- ★★★★★
Loved it! Made it for my wife's family dinner and they raved about the glaze.
- ★★★★★
This adobo was a hit with my picky kids! The vinegar-soy glaze really balanced the pork perfectly.
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