Slow-Simmered Pork Adobo with Kalamansi and Bay Leaves

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

A classic Filipino pork stew slowly braised in tangy vinegar, soy sauce, and fresh kalamansi juice, infused with aromatic bay leaves and garlic. This filipino-inspired pork ready in about 135 minutes pairs soy sauce, white vinegar, tablespoons kalamansi juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 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: 120 min Serves 6 Filipino cuisine 390 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tablespoons cooking oil in a large heavy-bottom pot over medium heat. Add 6 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
  2. Step 2: Add 2 pounds pork shoulder cubes to the pot and brown on all sides for about 5-7 minutes, turning occasionally until edges are golden.
  3. Step 3: Pour in 1/2 cup soy sauce, 1/3 cup white vinegar, and 3 tablespoons fresh kalamansi juice, stirring gently to combine. Add 1 teaspoon whole black peppercorns and 3 bay leaves.
  4. Step 4: Add 1 cup water and 1 teaspoon white sugar to balance the acidity. Bring mixture to a gentle boil, then reduce heat to low and cover.
  5. Step 5: Simmer slowly for 1.5 to 2 hours, stirring occasionally, until pork is tender and sauce has thickened and slightly reduced. Season with salt to taste before serving.

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Frequently asked questions

How long does Slow-Simmered Pork Adobo with Kalamansi 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 Kalamansi 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 Kalamansi 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 Kalamansi 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 Kalamansi 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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