Slow-Simmered Pork Adobo with Garlic and Bay Leaves

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

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 drafted and published.

A classic Filipino pork stew braised slowly in a tangy soy-vinegar sauce with garlic and aromatic bay leaves, resulting in tender, flavorful meat. This Filipino-inspired pork recipe, ready in about 105 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 350 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: 90 min Serves 6 Filipino cuisine 350 cal/serving

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Ingredients

2 lbs pork shoulder, cut into 1.5-inch cubes
1/2 cup soy sauce
1/2 cup white vinegar
1 cup water
6 garlic cloves, crushed
3 bay leaves
1 tsp whole black peppercorns
1 tbsp brown sugar
2 tbsp vegetable oil
to taste salt
to taste white pepper

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 6 crushed garlic cloves and sauté for 1-2 minutes until fragrant but not browned.
Step 2: Add 2 lbs pork shoulder cubes and sear for 5-7 minutes, turning occasionally, until the edges begin to brown.
Step 3: Pour in 1/2 cup soy sauce, 1/2 cup white vinegar, and 1 cup water, then add 3 bay leaves, 1 tsp whole black peppercorns, and 1 tbsp brown sugar. Bring the mixture to a boil uncovered.
Step 4: Lower heat to a gentle simmer and cover the pot partially. Cook for 1 to 1.5 hours, stirring occasionally, until pork is fork-tender and sauce has reduced slightly.
Step 5: Season with salt and white pepper to taste. Remove bay leaves and serve hot with steamed rice.