Slow-Simmered Pork Adobo with Coconut Vinegar and Bay Leaves
A rich and tangy Filipino pork stew slow-cooked in coconut vinegar, soy sauce, and aromatic bay leaves, delivering tender meat infused with bold flavors. This filipino-inspired pork ready in about 135 minutes pairs pork shoulder, cut into 1.5-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.
Ingredients
- 2 lbs pork shoulder, cut into 1.5-inch cubes
- 1/2 cup coconut vinegar
- 1/2 cup soy sauce
- 1 cup water
- 6 cloves garlic cloves, minced
- 1 tsp black peppercorns
- 3 leaves bay leaves
- 1 tbsp brown sugar
- 2 tbsp vegetable oil
- to taste salt
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large pot over medium-high heat. Add 6 cloves minced garlic and sauté for 1 minute until fragrant but not browned.
- Step 2: Add 2 lbs pork shoulder cubes and sear for 5-7 minutes until the edges are lightly browned.
- Step 3: Pour in 1/2 cup coconut vinegar and 1/2 cup soy sauce; do not stir. Add 1 cup water, 1 tsp 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, cover, and simmer gently for 1.5 to 2 hours until the pork is tender and the sauce thickens, stirring occasionally.
- Step 5: Adjust salt to taste, remove bay leaves, and serve hot with steamed rice.
Frequently asked questions
How long does Slow-Simmered Pork Adobo with Coconut Vinegar and Bay Leaves take to make?
Total time is about 135 minutes (15 min prep + 120 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 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 coconut vinegar from drying out.
Can I substitute ingredients in Slow-Simmered Pork Adobo with Coconut Vinegar 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 Coconut Vinegar 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 Coconut Vinegar 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.
