Pork Adobo

I recently made this Filipino-style pork adobo from a recipe I found on Salu Salo that turned out to be fun to make and tasted fantastic. I’ve made a recipe for chicken adobo and my family loved it so I thought I would give this pork recipe a try. Pork adobo is pork shoulder braised in lots of vinegar, soy sauce, and garlic until tender. The meat is tender, juicy, and so flavorful! If you love vinegar and soy sauce then this recipe is for you! I served this pork adobo with steamed rice and roasted bok choy on the side and the entire family thought it was a tasty meal.

How to Make Pork Adobo

Trim the excess fat from the pork then cut into large bite-sized pieces. Season with freshly cracked pepper, to taste.

Heat the oil in a Dutch oven until shimmering. Add the pork and brown on all sides, about 3-4 minutes. Add the garlic and saute for 1 minute, stirring often.

Add the soy sauce, vinegar, bay leaf, and water. Bring to a boil, reduce heat, and cover. Simmer for 60-75 minutes, or until the meat is tender. Watch carefully, and don’t the liquid dry out. Add water, 1/2 cup at a time if needed, until the meat is tender and the desired amount of sauce has been reached.

Stir in honey or brown sugar. Serve over steamed rice. Enjoy!

Pork Adobo

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Prep Time: 15 minutes minutes

Cook Time: 1 hour hour 15 minutes minutes

Total Time: 1 hour hour 30 minutes minutes

Course: Main

Cuisine: Asian

Servings: 6

Author: Pam / Original by Salu Salo

Equipment

• Dutch oven

Ingredients

• 2 lbs pork shoulder, excess fat trimmed, cut into bite-sized pieces
• Freshly cracked black pepper, to taste
• 3 cloves of garlic, chopped
• ⅓ cup light soy sauce *Use 1/4 cup if you only have regular soy sauce
• ⅓ cup white vinegar
• 1 bay leaf
• 1 cup water, more if needed
• 1 tbsp honey or brown sugar

Instructions

• Trim the excess fat from the pork then cut into large bite-sized pieces. Season with freshly cracked pepper, to taste. 
• Heat the oil in a Dutch oven until shimmering.
• Add the pork and brown on all sides, about 3-4 minutes.
• Add the garlic and saute for 1 minute, stirring often. 
• Add the soy sauce, vinegar, bay leaf, and water. Bring to a boil, reduce heat, and cover.
• Simmer for 60-75 minutes, or until the meat is tender. Watch carefully, and don't the liquid dry out. Add water, 1/2 cup at a time if needed, until the meat is tender and the desired amount of sauce has been reached.
• Stir in the honey or brown sugar. Serve over steamed rice. Enjoy!

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