Tangy Filipino Pork Adobo with Coconut Vinegar

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

A traditional Filipino pork adobo slow-simmered in a tangy coconut vinegar and soy sauce blend, enriched with garlic and bay leaves for deep flavor. This filipino-inspired pork ready in about 85 minutes pairs cut into 1 1/2-inch cubes pork shoulder, coconut vinegar, soy sauce 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: 70 min Serves 6 Filipino cuisine 390 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large bowl, combine 3/4 cup coconut vinegar, 1/2 cup soy sauce, 1 cup water, 8 crushed garlic cloves, 1 tbsp whole black peppercorns, 3 bay leaves, and 1 tbsp brown sugar. Add 2 lbs cubed pork shoulder and marinate for at least 1 hour, preferably overnight in the refrigerator.
  2. Step 2: Heat 2 tbsp vegetable 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 3-4 minutes per batch. Set pork aside.
  3. Step 3: Pour the reserved marinade into the pot and bring to a boil, scraping up browned bits from the bottom. Return the seared pork to the pot, reduce heat to low, cover, and simmer for 1 hour until pork is tender and sauce has thickened slightly.
  4. Step 4: Remove bay leaves and serve pork adobo garnished with 2 chopped green onions alongside steamed white rice for a classic Filipino meal.

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Frequently asked questions

How long does Tangy Filipino Pork Adobo with Coconut Vinegar take to make?

Total time is about 85 minutes (15 min prep + 70 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 Tangy Filipino Pork Adobo with Coconut 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 coconut vinegar from drying out.

Can I substitute ingredients in Tangy Filipino Pork Adobo with Coconut 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 Tangy Filipino Pork Adobo with Coconut Vinegar 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 Tangy Filipino Pork Adobo with Coconut Vinegar?

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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