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plated pork adobo over rice

Filipino Pork Adobo

I highly recommend preparing this recipe 24 hours before you serve. Leaving the adobo overnight allows the meat to marinate.
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Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Servings: 4 people
Ingredients Method Video Notes

Ingredients
  

  • 2 ½ pounds pork shoulder or pork belly
  • ½ cup soy sauce adjust to taste
  • ¾ cup apple cider vinegar or alternative
  • 10 whole peppercorns
  • 5 cloves garlic crushed
  • 2 bay leaves
  • rice to serve
  • 1/2 tbsp neutral-flavored oil for browning the pork

Method
 

  1. Chop the pork into medium-sized cubes (keep in mind they will shrink when cooked). Crush garlic and remove the peel.
  2. In a large oiled and heated sauce pan, brown the cubes of pork. You may have to do this in batches. Remove the pork from the pan and set aside in a separate bowl.
  3. To the pan, add the crushed garlic and peppercorns. Sauté for a couple of minutes or until the garlic appears glossy.
  4. Add bay leaves, apple cider vinegar, soy sauce, and pork. Bring the pot to a boil, then lower to a simmer. Cover the pot with a lid and simmer over low heat for 45 minutes.
  5. Remove the lid and allow the sauce to reduce until slightly thickened (it doesn't get too thick). This may take 15-20 minutes.
  6. Once thickened, remove from the heat. Serve with rice, and enjoy!

Notes

What vinegar is best for pork adobo?

You can use any vinegar, even white distilled vinegar, but I highly recommend specialty fruit vinegars. This recipe calls for apple cider but I once had a pineapple vinegar that made the adobo so tasty!
Keep in mind that vinegars taste different so adjust accordingly. Same goes for soy sauce.

Can I use chicken instead of pork?

Yes! You can use chicken instead of pork. You can use any protein for that matter. The recipe is pretty much the same but if you want step-by-step instruction you can use my chicken adobo recipe.

How long does Filipino pork adobo last in the fridge?

If kept in the fridge, I'd say you can reheat it up to 1 week after cooking

Is pork adobo better the next day?

I encourage everyone to eat adobo the day after as it gives the dish a richer flavor.