Tender Pork Adobo is a beloved dish in Filipino cuisine: succulent chunks of pork simmered in a fragrant, tangy marinade until they melt in your mouth. In this Chicken Pork Adobo Recipe-inspired version, we lean into the flavors characteristic of Filipino recipes authentic to their roots, balancing soy sauce, vinegar, garlic, and bay leaves to perfect that deep adobo sauce recipe vibe. It's cozy, comforting, and undeniably Filipino dishes recipe gold.
Tender Pork Adobo Simmered in a Savory Filipino Marinade
Prep Time 20 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 20 minutes mins
Course Main Course
Cuisine Filipino
Servings 6 generous portions
Large bowl for marinating
Deep skillet, Dutch oven, or heavy-bottomed pot
Tongs or slotted spoon
Knife and Cutting Board
Measuring cups and spoons
- 2 lbs pork shoulder or pork belly cut into 2-inch cubes
- ½ cup soy sauce light or all-purpose
- ½ cup cane or white vinegar
- 1 cup water
- 1 small onion thinly sliced
- 8 cloves garlic crushed
- 2 –3 bay leaves
- 1 tsp whole peppercorns
- 1 tsp sugar optional, for a touch of sweetness
- 2 tbsp cooking oil preferably Filipino cane or vegetable oil
- Salt and pepper to taste
Optional garnish: sliced scallions, fried garlic bits
Marinate the pork
In a large bowl, combine soy sauce, vinegar, water, crushed garlic, peppercorns, and bay leaves. Add pork cubes and gently toss to coat. Cover and marinate in the refrigerator for at least 30 minutes—or up to 4 hours for more depth of flavor.
Sear the meat
Heat oil in your pot over medium-high. Remove pork from marinade (reserve the liquid), and in batches, brown the pork cubes on all sides, about 2–3 minutes per side, until caramelized. This searing develops flavor and texture.
Sauté aromatics
Lower heat and add thinly sliced onion to the pot. Cook until softened and lightly translucent, about 3 minutes. If bits are sticking, scrape them up with a wooden spoon.
Combine and simmer
Return all pork to the pot. Pour in reserved marinade, adding water if needed to just barely cover the pork. Bring to a gentle boil, then reduce heat, cover, and let it simmer for 40–45 minutes—stir occasionally.
Reduce the sauce
Once the pork is tender, increase heat to medium-high, uncover, and simmer for an additional 5–10 minutes until the sauce thickens and glazes the meat. Taste and adjust seasoning—add brown sugar if desired, plus salt or more pepper.
Finish and garnish
When the sauce is rich and glossy, turn off heat. Garnish with chopped scallions and crispy fried garlic for texture. Serve hot over steamed rice or garlic fried rice.
Pairings
Rice
- Steamed jasmine rice or long-grain rice is the classic pairing.
- For more flavor, go with garlic fried rice (“sinangag”)—the garlic pairs beautifully with adobo sauce.
Side Dishes
- Salted eggs and fresh tomatoes: A traditional Filipino side—bright and refreshing.
- Atchara (pickled green papaya): The acidic crunch offsets the richness.
- Blanched greens: Spinach, bok choy, or water spinach lightly tossed in garlic and oyster sauce.
Beverages
- Iced tea, coconut water, or kalamansi juice for non-alcoholic options.
- A light beer or crisp white wine (Chardonnay or Pinot Grigio) works well against the umami richness.
Leftover ideas
- Shred the pork and toss with adobo sauce to fill tacos, sandwiches, or lumpia wrappers.
- Transform into adobo rice bowls with veggies and a poached egg.
FAQs
1. Can I use chicken instead of pork?
Yes! You can make a Chicken Adobo Filipino Authentic version by substituting pork with bone-in chicken (thighs give better flavor and keep juicier; breasts work too if you prefer lighter meat). Cook time will reduce—about 30 minutes simmering after browning. This adaptation still captures the flavors of Adobo Sauce Recipe excellence.
2. What’s best: pork shoulder or pork belly?
Pork shoulder offers a good balance of meat and fat, melting into tender bites without being overly greasy. Pork belly yields rich, succulent results, but it’s fattier. Choose based on preference and occasion—Pork Belly Adobo is great for indulgent meals.
3. How long should I marinate it?
At least 30 minutes, but up to 4 hours is ideal. You can even prep it overnight for deeper flavor. However, don’t exceed 24 hours—too much vinegar contact can break down the meat excessively.
4. What’s the difference from Pork Menudo Recipe Filipino?
Pork Menudo Recipe Filipino typically uses tomato sauce as a base, with vegetables like potatoes, carrots, and peas. Adobo uses vinegar and soy without tomatoes, giving a completely different flavor profile—sour, salty, and umami-rich.
5. Can I double this recipe for large gatherings?
Absolutely. Use a larger pot and double ingredients, but keep the simmering time similar—you may need a few extra minutes to reduce the sauce. Ensure meat is well submerged in marinade.
