Slow-Simmered Pork Adobo with Soy and Vinegar
A classic Filipino pork stew featuring tender pork belly slowly simmered in a tangy soy sauce and vinegar mixture with garlic and bay leaves. This filipino-inspired filipino ready in about 90 minutes pairs soy sauce, white vinegar, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, 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.
Ingredients
- 2 pounds, cut into 2-inch cubes pork belly
- 1/2 cup soy sauce
- 1/2 cup white vinegar
- 1 cup water
- 6 cloves, crushed garlic cloves
- 3 leaves bay leaves
- 1 tsp whole black peppercorns
- 1 tbsp brown sugar
- 2 tbsp vegetable oil
- to taste salt
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large pot over medium-high heat. Add 2 pounds of pork belly cubes and brown on all sides for 5-7 minutes until golden and the edges start to crisp.
- Step 2: Add 6 crushed garlic cloves and sauté for 1 minute until fragrant, being careful not to burn the garlic.
- Step 3: Pour in 1/2 cup soy sauce, 1/2 cup white vinegar, and 1 cup water. Stir in 3 bay leaves, 1 tsp whole black peppercorns, and 1 tbsp brown sugar. Bring to a boil over high heat.
- Step 4: Once boiling, reduce heat to low and cover the pot. Simmer gently for 1 hour, stirring occasionally, until the pork is tender and the sauce thickens slightly.
- Step 5: Remove the lid and simmer uncovered for another 10 minutes to reduce the sauce further. Season with salt to taste and discard bay leaves before serving.
Frequently asked questions
How long does Slow-Simmered Pork Adobo with Soy and Vinegar take to make?
Total time is about 90 minutes (15 min prep + 75 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 Soy and 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 soy sauce from drying out.
Can I substitute ingredients in Slow-Simmered Pork Adobo with Soy and 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 Soy and Vinegar for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Soy and Vinegar?
Filipino filipino 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.
What others are saying
- ★★★★★
Made it for Sunday dinner, everyone asked for the recipe. So flavorful!
- ★★★★★
Loved it! The slow-simmer made the pork so tender. A must-try.
- ★★★★★
My non-Filipino friends were amazed by how authentic it tasted. Will make again.
