Slow-Simmered Pork Adobo with Coconut Vinegar and Bay Leaves

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

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 recipe, 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 garlic cloves, minced
• 1 tsp black peppercorns
• 3 bay leaves
• 1 tbsp brown sugar
• 2 tbsp vegetable oil
• to taste salt

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Instructions

1. 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.
2. Step 2: Add 2 lbs pork shoulder cubes and sear for 5-7 minutes until the edges are lightly browned.
3. 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.
4. 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.
5. Step 5: Adjust salt to taste, remove bay leaves, and serve hot with steamed rice.