Slow-Simmered Pork Adobo with Coconut Vinegar

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

A tangy and savory Filipino pork stew slowly simmered in coconut vinegar and soy sauce for tender, flavorful meat. This filipino-inspired pork ready in about 125 minutes pairs pork shoulder, cut into 2-inch cubes, coconut vinegar, soy sauce 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.

★ 4.2 (12 ratings) Prep: 15 min Cook: 110 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 heat. Add 6 crushed garlic cloves and sauté for 1 minute until fragrant but not browned. Add 1 medium sliced white onion and cook for 3 minutes until softened.
  2. Step 2: Add 2 lbs pork shoulder cubes to the pot and brown on all sides for about 5 minutes.
  3. Step 3: Pour in 1/2 cup coconut vinegar, 1/3 cup soy sauce, and 1 cup water. Stir in 3 bay leaves, 1 tsp whole black peppercorns, and 1 tbsp brown sugar. Bring to a boil.
  4. Step 4: Lower heat to a gentle simmer, cover, and cook for 1.5 hours or until pork is very tender, stirring occasionally.
  5. Step 5: Remove the lid and simmer uncovered for 15 minutes to reduce and thicken the sauce. Season with salt to taste. Serve hot with steamed rice.

Frequently asked questions

How long does Slow-Simmered Pork Adobo with Coconut Vinegar take to make?

Total time is about 125 minutes (15 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-Simmered Pork Adobo with Coconut Vinegar?

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 coconut vinegar from drying out.

Can I substitute ingredients in Slow-Simmered Pork Adobo with Coconut Vinegar?

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 Coconut Vinegar 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 Coconut Vinegar?

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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