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Pork Adobo Recipe

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4.7 from 107 reviews

Pork Adobo, a beloved Filipino classic, features tender pork shoulder cubes slowly braised in a rich, savory soy-garlic sauce with hints of vinegar and brown sugar that balance the flavors perfectly. This dish boasts a thin, intensely flavorful sauce reduced to a glaze, accented by optionally caramelized pineapple for a fresh, sweet contrast. Served over steaming jasmine rice, it’s a comforting, satisfying meal that showcases the depth and soul of Filipino cooking with simple yet vibrant ingredients.

Ingredients

Meat

  • 1 kg/2 lb pork shoulder (ribboned with fat, skinless), cut into 6cm/2.5″ cubes (or pork belly)

Cooking Ingredients

  • 2 tbsp vegetable oil (or any neutral flavored oil)
  • 1 large onion, cut in half then 0.8″/1/3″ wedges
  • 8 cloves garlic, finely sliced
  • 3 cups water
  • 1/2 cup light soy sauce (substitute regular/all-purpose soy sauce)
  • 1 1/2 tsp dark soy sauce
  • 1/4 cup rice vinegar (substitute regular white vinegar)
  • 3 tbsp tightly packed brown sugar
  • 1 1/2 tsp black peppercorns (optional; can omit)
  • 5 bay leaves (preferably fresh, dried okay)

Optional Pineapple

  • 6 pineapple rings, each cut into 8 pieces (from canned pineapple in juice, not syrup) or 2 cups fresh pineapple pieces
  • 2 tsp vegetable oil (or any neutral flavored oil)

Garnish/Serving

  • 1 green onion, finely sliced
  • 2 batches jasmine rice (or any rice of choice; garlic rice recommended)

Instructions

  1. Sear Pork: Heat the oil in a large heavy-based pot over high heat. Sear half the pork cubes until golden all over, about 4 minutes, then remove to a bowl. Repeat with remaining pork and add all to the bowl.
  2. Sauté Onion and Garlic: Reduce heat to medium. Add the onion wedges and cook for 2 minutes until softened. Add garlic and cook for an additional minute until fragrant and softened.
  3. Add Braising Liquid: Pour in water, light soy sauce, dark soy sauce, rice vinegar, brown sugar, black peppercorns, and bay leaves. Stir well to combine. Add the pork back into the pot along with any juices collected in the bowl.
  4. Simmer Pork: Bring the mixture to a boil, then partially cover the pot with a lid leaving a 2cm/1″ gap. Reduce heat to low/medium-low to maintain a very gentle simmer. Cook for 1 1/2 hours or until pork is fall-apart tender. Keep simmering longer if needed.
  5. Caramelize Pineapple (Optional): While pork simmers, heat 2 teaspoons of oil in a non-stick pan over medium heat. Arrange pineapple pieces in a single layer and cook about 4 minutes per side until golden caramelized. Remove and set aside.
  6. Remove Pork and Reduce Sauce: Use a slotted spoon to remove pork pieces from the pot, discarding the bay leaves and leaving any onion behind is fine. Increase heat to high and boil the sauce to reduce it to about 1 1/2 cups (375 ml), forming a thin syrup, about 7-10 minutes.
  7. Coat Pork with Sauce: Lower heat to low, return the pork and caramelized pineapple pieces along with any accumulated juices into the sauce. Stir gently to coat and warm everything through again.
  8. Serve: Serve pork adobo hot over steamed jasmine rice, garnished with finely sliced green onions for a fresh pop of color and flavor.

Notes

  • Pork cut: Pork shoulder with fat ribbons is preferred for tender, juicy meat; pork belly can be used but is fattier. Shank, knuckle, forequarter chop, or pork neck/scotch also work (reduce simmer time to 1 hour for neck/scotch).
  • Soy sauces: Light soy ensures proper saltiness; dark soy adds color and depth. Do not substitute light soy with dark soy due to strong intensity.
  • Peppercorns add mild spiciness that mellows during cooking; omit if desired or replace with 1/4 tsp ground black pepper towards the end.
  • Pineapple is optional and adds a sweet, refreshing contrast but is not a traditional ingredient.
  • Simmer gently with small bubbles for the most tender, juicy results; rapid boiling will toughen the pork.
  • Slow cooker not recommended as it misses the caramelization step critical for flavor.
  • Leftovers can be stored up to 4 days refrigerated or frozen for 3 months.

Find it online: https://recipebychef.com/pork-adobo-recipe/