Vinegar-Braised Filipino Pork Adobo with Garlic and Bay Leaves

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

Tender pork chunks slowly braised in a tangy vinegar and soy sauce mixture infused with garlic and bay leaves for a classic Filipino comfort dish. This filipino-inspired pork ready in about 75 minutes pairs pork shoulder, cut into 2-inch cubes, white vinegar, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.5 (12 ratings) Prep: 15 min Cook: 60 min Serves 4 Filipino cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat and add 2 lbs pork shoulder cubes, browning them on all sides for about 6-7 minutes until they develop a golden crust.
  2. Step 2: Add 6 crushed garlic cloves and sauté with the pork for 1-2 minutes until fragrant but not burnt.
  3. Step 3: Pour in 1/2 cup white vinegar and allow it to simmer without stirring for 3 minutes to cook off the strong vinegar smell.
  4. Step 4: Stir in 1/3 cup soy sauce, 1 cup water, 3 bay leaves, 1 tsp whole black peppercorns, and 1 tbsp brown sugar, then bring the mixture to a gentle boil.
  5. Step 5: Reduce heat to low, cover, and simmer the pork adobo for 45 minutes to 1 hour until the pork is tender and the sauce has slightly thickened, stirring occasionally.
  6. Step 6: Season with salt to taste, remove bay leaves, and serve hot with steamed rice.

Frequently asked questions

How long does Vinegar-Braised Filipino Pork Adobo with Garlic and Bay Leaves take to make?

Total time is about 75 minutes (15 min prep + 60 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 Vinegar-Braised Filipino Pork Adobo with Garlic 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 white vinegar from drying out.

Can I substitute ingredients in Vinegar-Braised Filipino Pork Adobo with Garlic 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 Vinegar-Braised Filipino Pork Adobo with Garlic and Bay Leaves 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 Vinegar-Braised Filipino Pork Adobo with Garlic 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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