Sautéed Pork Adobo with Coconut Vinegar and Bay Leaves

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

Tender pork simmered in a tangy coconut vinegar marinade with garlic and bay leaves, delivering a traditional Filipino adobo with a subtle tropical twist. This Filipino recipe, ready in about 90 minutes, pairs pork shoulder, cut into 1.5-inch cubes, coconut vinegar, soy sauce 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.

Prep: 40 min Cook: 50 min Serves 4 Filipino cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine 1.5 pounds pork shoulder cubes with 1/2 cup coconut vinegar, 1/3 cup soy sauce, 6 crushed garlic cloves, 3 bay leaves, and 1 tsp whole black peppercorns. Marinate for 30 minutes at room temperature.
  2. Step 2: Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Remove pork from marinade (reserve marinade) and brown pork pieces for 5-6 minutes until golden on all sides.
  3. Step 3: Pour the reserved marinade and 3/4 cup water into the skillet with pork, add 1 tablespoon brown sugar, and stir to combine. Bring to a boil, then reduce heat to low and simmer uncovered for 40 minutes until pork is tender and sauce thickens, stirring occasionally.
  4. Step 4: Taste and season with salt as needed. Remove bay leaves before serving. Serve hot with steamed rice.

Frequently asked questions

How long does Sautéed Pork Adobo with Coconut Vinegar and Bay Leaves take to make?

Total time is about 90 minutes (40 min prep + 50 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 Coconut Vinegar and Bay Leaves?

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 coconut vinegar from drying out.

Can I substitute ingredients in Sautéed Pork Adobo with Coconut Vinegar and Bay Leaves?

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 Coconut Vinegar and Bay Leaves 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 Coconut Vinegar and Bay Leaves?

Filipino filipino 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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