Slow-Simmered Pork Adobo with Black Pepper and Bay Leaves

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A traditional Filipino pork adobo dish featuring tender pork simmered in a tangy soy-vinegar sauce with aromatic bay leaves and freshly cracked black pepper. This filipino-inspired pork ready in about 95 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 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.

★ 4.5 (15 ratings) Prep: 15 min Cook: 80 min Serves 6 Filipino cuisine 380 cal/serving
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Ingredients

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Instructions

  1. 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 golden.
  2. Step 2: Add 6 crushed garlic cloves to the pot and sauté for 1 minute until fragrant, taking care not to burn the garlic.
  3. Step 3: Pour in 1/2 cup soy sauce, 1/2 cup white vinegar, and 1 cup water. Stir in 1 tbsp whole black peppercorns, 3 bay leaves, and 1 tbsp brown sugar. Bring to a gentle boil.
  4. Step 4: Reduce heat to low, cover the pot, and simmer for 1 hour to 1 hour 15 minutes, stirring occasionally, until the pork is tender and the sauce has slightly thickened.
  5. Step 5: Remove the lid, increase heat to medium, and simmer uncovered for 10 more minutes to reduce the sauce to a glossy consistency. Season with salt to taste before serving.

Frequently asked questions

How long does Slow-Simmered Pork Adobo with Black Pepper and Bay Leaves take to make?

Total time is about 95 minutes (15 min prep + 80 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 Pork Adobo with Black Pepper and Bay Leaves?

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 Pork Adobo with Black Pepper and Bay Leaves?

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 Pork Adobo with Black Pepper and Bay Leaves 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 Pork Adobo with Black Pepper and Bay Leaves?

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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