Slow-Braised Pork Adobo with Bay Leaves and Black Peppercorns
Tender pork chunks slowly braised in a tangy and savory adobo sauce infused with garlic, soy, and aromatic bay leaves. This filipino-inspired pork ready in about 150 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 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.
Ingredients
- 2 lbs, cut into 2-inch cubes pork shoulder
- 1/2 cup soy sauce
- 1/2 cup white vinegar
- 1 cup water
- 6 cloves, crushed garlic
- 1 tbsp whole black peppercorns
- 3 leaves bay leaves
- 1 tbsp brown sugar
- 2 tbsp vegetable oil
- 1 medium, sliced white onion
- to taste salt
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large bowl, combine 1/2 cup soy sauce, 1/2 cup white vinegar, 1 cup water, 6 crushed garlic cloves, 1 tbsp whole black peppercorns, 3 bay leaves, and 1 tbsp brown sugar. Add 2 lbs pork shoulder cubes and marinate for at least 30 minutes.
- Step 2: Heat 2 tbsp vegetable oil in a heavy-bottomed pot over medium heat. Remove pork from marinade (reserve marinade) and sear pork cubes for 4-5 minutes until lightly browned on all sides.
- Step 3: Add 1 medium sliced white onion to the pot and sauté with pork for 3 minutes until softened and fragrant.
- Step 4: Pour in the reserved marinade and bring to a boil. Reduce heat to low, cover, and simmer gently for 1 hour 30 minutes until pork is tender and sauce is reduced and slightly thickened.
- Step 5: Taste and season with salt as needed. Remove bay leaves and serve hot with steamed rice.
Frequently asked questions
How long does Slow-Braised Pork Adobo with Bay Leaves and Black Peppercorns take to make?
Total time is about 150 minutes (40 min prep + 110 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 Slow-Braised Pork Adobo with Bay Leaves and Black Peppercorns?
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 pork shoulder from drying out.
Can I substitute ingredients in Slow-Braised Pork Adobo with Bay Leaves and Black Peppercorns?
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 Slow-Braised Pork Adobo with Bay Leaves and Black Peppercorns for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Slow-Braised Pork Adobo with Bay Leaves and Black Peppercorns?
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.
