Go Back
Filipino pork adobo with tender pork shoulder, garlic, bay leaves, and peppercorns in a savory brown sauce
The Filipina cy

Filipino Pork Adobo Recipe

This easy pork adobo recipe features tender pork simmered in a savory, tangy sauce made with soy sauce, vinegar, garlic, bay leaves, and peppercorns. Serve it with steamed rice for a comforting Filipino meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Servings: 6 people
Course: Main Course
Cuisine: filipino
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs Pork shoulder cut into cubes
  • 1/2 cup soy sauce
  • 1/2 cup white vinegar
  • 2 tbsp oyster sauce
  • 1 cup water
  • 8 cloves garlic crushed
  • 1 medium onion chopped
  • 2 bay leaves
  • 1 tsp whole black peppercorns
  • 1 tbsp brown sugar
  • 1 tbsp cooking oil
  • 2 tbsp butter

Equipment

  • Dutch Oven or heavy-bottomed pot For browning and simmering the pork evenly
  • 1 Wooden spoon For stirring and scraping up the browned bits
  • Chef’s knife For cubing the pork and chopping the aromatics
  • Cutting board For preparing the pork, onion, and garlic

Method
 

  1. Brown the pork. Heat the cooking oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Add the pork and cook until lightly browned on all sides.
  2. Add the aromatics. Add the butter, onion, and garlic. Cook for 2–3 minutes, or until the onion begins to soften and the garlic is fragrant.
  3. Add the sauce. Pour in the soy sauce, vinegar, oyster sauce, and water. Stir everything together and scrape the bottom of the pot to release the flavorful browned bits.
  4. Season the adobo. Add the bay leaves, whole black peppercorns, and brown sugar, if using.
  5. Simmer until tender. Bring the liquid to a boil, then cover the pot and reduce the heat to low. Simmer for 35–45 minutes, or until the pork is tender.
  6. Reduce the sauce. Remove the cover and simmer for another 10–15 minutes, or until the sauce reaches your preferred consistency.
  7. Taste and adjust. Taste the sauce and adjust as needed. Add a little water if it is too salty or strong, or a small amount of brown sugar if you prefer a more balanced flavor.
  8. Serve. Remove the bay leaves and serve the pork adobo hot with steamed rice. Spoon some of the adobo sauce over the top.

Notes

Brown sugar is optional, but I recommend it to help balance the tangy vinegar and salty soy sauce without making the adobo noticeably sweet.
The sauce will continue to thicken slightly as it cools. If it reduces too much, stir in a small splash of water.
Pork adobo often tastes even better the next day. Refrigerate leftovers with the sauce in a covered container for up to three to four days.