Slow-Simmered Filipino Adobo with Black Peppercorns
A deeply savory Filipino pork stew braised in vinegar, soy sauce, and aromatic black peppercorns for a tender, tangy finish. This filipino-inspired pork ready in about 100 minutes pairs pork shoulder, cut into 1.5-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.
Ingredients
- 2 lbs pork shoulder, cut into 1.5-inch cubes
- 1/2 cup soy sauce
- 1/3 cup white vinegar
- 1 cup water
- 2 tsp whole black peppercorns
- 6 garlic cloves, crushed
- 3 bay leaves
- 1 tbsp brown sugar
- 2 tbsp vegetable oil
- 1 medium white onion, sliced
- to taste salt
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large pot over medium-high heat. Add 2 lbs pork shoulder cubes and brown on all sides for 6-8 minutes until golden and caramelized.
- Step 2: Add 6 crushed garlic cloves and 1 sliced medium white onion to the pot, sautéing for 2 minutes until fragrant and onions soften.
- Step 3: Pour in 1/2 cup soy sauce, 1/3 cup white vinegar, and 1 cup water. Stir in 2 tsp whole black peppercorns, 3 bay leaves, and 1 tbsp brown sugar. Bring to a gentle boil.
- Step 4: Reduce heat to low, cover, and simmer for 1 hour 15 minutes, stirring occasionally, until pork is tender and sauce has thickened slightly.
- Step 5: Remove lid and simmer uncovered for an additional 10 minutes to reduce sauce further. Season with salt to taste before serving.
Frequently asked questions
How long does Slow-Simmered Filipino Adobo with Black Peppercorns take to make?
Total time is about 100 minutes (15 min prep + 85 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-Simmered Filipino Adobo with 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 soy sauce from drying out.
Can I substitute ingredients in Slow-Simmered Filipino Adobo with 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-Simmered Filipino Adobo with 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-Simmered Filipino Adobo with 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.
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