Spiced Filipino Pork Adobo with Coconut Rice
Tender pork simmered slowly in a tangy adobo sauce with garlic and bay leaves, served over fragrant coconut-infused rice. This filipino-inspired pork 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
- 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.
- 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.
- 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.
- Step 4: While pork simmers, rinse 2 cups uncooked jasmine rice under cold water until water runs clear.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spiced Filipino Pork Adobo with Coconut Rice take to make?
Total time is about 120 minutes (15 min prep + 105 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 Spiced Filipino Pork Adobo with Coconut Rice?
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 Spiced Filipino Pork Adobo with Coconut Rice?
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 Spiced Filipino Pork Adobo with Coconut Rice 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 Spiced Filipino Pork Adobo with Coconut Rice?
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.
