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Filipino Pork Adobo

Filipino Pork Adobo

A savory-sour Filipino classic, tender pork cubes braised in a tangy soy-vinegar sauce with garlic, bay leaves, and peppercorns.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Filipino
Calories: 320
Ingredients Method Notes

Ingredients
  

Meat & Liquids
  • 1 kg pork belly or shoulder, cut into 2.5cm cubes
  • 0.5 cup soy sauce I use Panda Brand
  • 0.5 cup white vinegar
  • 0.75 cup water
  • 2 tbsp brown sugar
Aromatics & Seasonings
  • 2 tbsp oil
  • 6 cloves garlic, crushed
  • 2 leaf bay leaves
  • 1 tsp whole peppercorns

Method
 

Meat & Aromatics
  1. Heat oil in a heavy pot over medium-high heat. Add pork in batches and brown on all sides for 3–4 minutes until golden edges form and you hear a gentle sizzling.
  2. Add crushed garlic to the pot and sauté for 30 seconds until fragrant steam rises and garlic turns pale gold.
Braise
  1. Pour in soy sauce, vinegar, water, and sprinkle brown sugar. Tuck in bay leaves and peppercorns, stirring to dissolve sugar.
  2. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 25–30 minutes, stirring occasionally, until meat is tender with slight bite.
  3. Remove the lid and simmer for an additional 5–10 minutes until sauce reduces to a glossy coat on the pork.

Notes

Testing Note: Cutting pork into uniform 2.5cm cubes ensures even cooking and saucy bites.
Testing Note: Watch the final glaze closely; reducing for 5–10 minutes yields a glossy, clingy sauce without drying the meat.
Testing Note: For leftovers, gentle reheating on the stove preserves texture better than the microwave.