Sautéed Pork Adobo with Coconut Vinegar and Bay Leaves

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

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.

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