Slow-Simmered Filipino Pork Adobo with Vinegar and Soy

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

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 developed and reviewed.

A classic Filipino stew featuring tender pork chunks braised in a tangy and savory mixture of vinegar, soy sauce, garlic, and black peppercorns. This Filipino-inspired pork recipe, ready in about 135 minutes, pairs pork shoulder, cut into 2-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 380 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: 120 min Serves 6 Filipino cuisine 380 cal/serving

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Ingredients

2 lbs pork shoulder, cut into 2-inch cubes
1/2 cup soy sauce
1/2 cup white vinegar
1 cup water
8 garlic cloves, smashed
1 tbsp black peppercorns
3 bay leaves
1 tbsp brown sugar
2 tbsp vegetable oil
to taste salt
for serving cooked white rice

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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 about 5-7 minutes until the edges start to caramelize.
Step 2: Add 8 smashed garlic cloves 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. Add 1 tbsp black peppercorns, 3 bay leaves, and 1 tbsp brown sugar. Stir gently to combine.
Step 4: Bring the mixture to a boil, then reduce heat to low and cover the pot. Simmer gently for 1.5 to 2 hours, stirring occasionally, until the pork is tender and the sauce has thickened slightly.
Step 5: Season with salt to taste, remove bay leaves, and serve hot over freshly cooked white rice.