Spiced Filipino Pork Adobo with Coconut Rice

By AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

Tender pork simmered slowly in a tangy adobo sauce with garlic and bay leaves, served over fragrant coconut-infused rice. This Filipino-inspired pork recipe, ready in about 120 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 540 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 soy sauce
• 1/3 cup white vinegar
• 1 cup water
• 6 garlic cloves, smashed
• 3 bay leaves
• 1 tsp whole black peppercorns
• 1 tbsp brown sugar
• 2 tbsp cooking oil
• 2 cups uncooked jasmine rice
• 1 cup coconut milk
• 1 cup water (for rice)
• 1 tsp salt
• 2 tbsp for garnish green onions, sliced

Instructions

1. Step 1: In a large bowl, combine 1/2 cup soy sauce, 1/3 cup white vinegar, 1 cup water, 6 smashed garlic cloves, 3 bay leaves, 1 tsp whole black peppercorns, and 1 tbsp brown sugar. Add 2 lbs pork shoulder cubes and marinate for at least 1 hour.
2. Step 2: Heat 2 tbsp cooking oil in a large pot over medium-high heat. Remove pork from marinade (reserve marinade) and sear pork cubes in batches until browned on all sides, about 5 minutes per batch. Set pork aside.
3. Step 3: Pour reserved marinade into the pot and bring to a boil. Add seared pork back to the pot, reduce heat to low, cover, and simmer gently for 1.5 hours until pork is tender and sauce has reduced slightly.
4. Step 4: While pork simmers, rinse 2 cups uncooked jasmine rice under cold water until water runs clear.
5. Step 5: In a medium saucepan, combine rinsed rice, 1 cup coconut milk, 1 cup water, and 1 tsp salt. Bring to a boil, reduce heat to low, cover, and cook for 15 minutes until liquid is absorbed and rice is fluffy.
6. Step 6: Fluff coconut rice with a fork and keep warm. Serve pork adobo hot over coconut rice, garnished with 2 tbsp sliced green onions.