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Filipino pork adobo made with chunks of pork shoulder, braised to deep brown perfection, simmering in sauce in a large braiser pan.

Filipino Classic Pork Adobo

This easy one-pot meal is next level comfort food. Pork shoulder is braised to fork-tenderness with garlic, soy sauce, and vinegar for the most lip-smacking sauce.
5 from 1 vote
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Course: Dinner, Entree, lunch, Main Course, Ulam
Cuisine: Filipino
Keyword: adobo, adobo sauce, bay leaf, easy, Filipino recipes, one pot, pork, pork shoulder recipes
Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 45 minutes
Servings: 3 people
Calories: 430kcal

Equipment

Ingredients

  • 1½ lbs pork shoulder chunky cubed
  • 3 tbsp oil
  • 4-6 cloves garlic smash and mince; use as much garlic as you want
  • ¾ large onion
  • ¾ cup low sodium soy sauce low sodium
  • ⅓ cup vinegar
  • ½ cup water
  • 2 tbsp brown sugar
  • 6 bay leaves
  • 1½ tbsp peppercorns
  • salt and pepper to taste it usually doesn't need more salt, but it is to your preference

Instructions

Marinate the Pork

  • Cube the pork in thick chunks. Smash and mince the garlic.
    Combine in a glass bowl the pork, garlic, and soy sauce.
    1½ lbs pork shoulder, 4-6 cloves garlic, ¾ cup low sodium soy sauce
  • Massage the meat with the sauce.
  • Refrigerate 1-5 hours.

Create Pork Adobo

  • Remove the pork from the marinade. Set the marinade aside.
  • Heat the Dutch Oven. Add oil.
    3 tbsp oil
  • Sauté the onions until searing on the sides. Move the onions off to the side.
    ¾ large onion
  • Add the pork and layer as much as you can and do not move the pork. Let the pork sit and get a good sear. Then once the pork is nicely seared, turnover the pork.
  • Add in the marinade of soy sauce and garlic. Get all that garlic in the pot.
  • Add the vinegar and the water. Add the peppercorns and the bay leaves. Add the sugar. Gently mix the ingredients.
    ⅓ cup vinegar, ½ cup water, 2 tbsp brown sugar, 6 bay leaves, 1½ tbsp peppercorns
  • CLOSE the lid. Simmer on LOW for one hour.
  • Remove the lid and taste test. The pork should be very fork tender.
    Keep the lid removed, as soon as the pork is very nicely fork tender.
    salt and pepper to taste
  • Remove the pork into a serving bowl.
  • Set the flame to high and reduce the sauce for 5-8 minutes. Remove from the heat.
    Pour the sauce mix all over the pork in the serving bowl.
    Rest the dish for a 3 minutes.
    Serve and Enjoy!

Notes

  • Use LOW SODIUM soy sauce and adjust with water for your preference with salt. Adobo sauce is a salt forward flavor and is intended for serving with rice. A little goes a long way for some.
  • This recipe is for almost two pounds of pork shoulder so adjust the measurements for your desired serving size.
  • smash and mince the garlic
  • marinate the pork in garlic and soy sauce to aid in tenderizing
  • sear the pork before adding the liquids
  • go low and go slow
  • reduce the sauce on high and for 8 minutes
Serving Suggestions:
  • serve with rice
  • serve with steamed veggies
  • garnish with Sichuan red pepper flakes or Thai chilis
  • add mushrooms or yellow sweet potatoes
NOTE: If you want more sauce, just add more liquids. If you don't want it too saucey, keep the lid off longer and reduce the liquid down to your preference.

Nutrition

Nutrition Facts
Filipino Classic Pork Adobo
Amount per Serving
Calories
430
% Daily Value*
Fat
 
24
g
37
%
Saturated Fat
 
5
g
31
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
13
g
Cholesterol
 
93
mg
31
%
Sodium
 
2408
mg
105
%
Potassium
 
831
mg
24
%
Carbohydrates
 
19
g
6
%
Fiber
 
2
g
8
%
Sugar
 
9
g
10
%
Protein
 
34
g
68
%
Vitamin A
 
49
IU
1
%
Vitamin C
 
4
mg
5
%
Calcium
 
85
mg
9
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.