Sautéed Pork Adobo with Garlic and Bay Leaves

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

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.

A classic Filipino pork adobo slow-simmered in a tangy vinegar-soy sauce with aromatic garlic and bay leaves. This Filipino-inspired pork recipe, ready in about 75 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 350 calories and feeds 6, 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: 15 min Cook: 60 min Serves 6 Filipino cuisine 350 cal/serving

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Ingredients

2 lbs pork shoulder, cut into 1-inch cubes
1/2 cup soy sauce
1/2 cup white vinegar
6 garlic cloves, minced
3 bay leaves
1 tsp black peppercorns
1 cup water
2 tbsp cooking oil
1 tbsp brown sugar
to taste salt

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Instructions

Step 1: Heat 2 tbsp cooking oil in a large skillet over medium-high heat. Add 2 lbs pork shoulder cubes and brown on all sides for about 5-7 minutes until edges are slightly crispy.
Step 2: Add 6 minced garlic cloves to the skillet and sauté for 1 minute until fragrant but not burnt.
Step 3: Pour in 1/2 cup soy sauce, 1/2 cup white vinegar, and 1 cup water. Stir in 3 bay leaves, 1 tsp black peppercorns, and 1 tbsp brown sugar.
Step 4: Bring the mixture to a boil, then reduce heat to low and cover the skillet. Simmer gently for 45 minutes to 1 hour until pork is tender and the sauce thickens, stirring occasionally.
Step 5: Taste and season with salt as needed. Remove bay leaves before serving. Serve hot with steamed rice.