Pork Adobo is a beloved Filipino dish known for its savory, tangy, and slightly sweet flavor profile. Tender pork pieces are simmered slowly in a marinade of soy sauce, vinegar, garlic, bay leaves, and black peppercorns, allowing the meat to absorb the bold, aromatic flavors. The slow cooking process renders the pork succulent and flavorful, with a rich, slightly thickened sauce perfect for spooning over steamed rice. Often considered the unofficial national dish of the Philippines, Pork Adobo is comforting, hearty, and deeply satisfying a true home-cooked classic.
Ingredients
- MARINADE
- 1/3 c. low-sodium soy sauce
- 1/4 c. plus 3 tbsp. distilled white vinegar or apple cider vinegar
- 1/4 c. packed dark brown sugar
- 2 tbsp. fish sauce
- 1 tbsp. sriracha (optional)
- 1 tsp. grated fresh ginger
- 2 1/2 lb. skin-on pork shoulder, cut into 1 1/2" pieces
- ADOBO AND ASSEMBLY
- 2 tbsp. virgin coconut oil
- 2 small yellow onions, each cut into 6 wedges
- 8 cloves garlic, smashed
- 1 dried ancho chile, stemmed (optional)
- 1 tbsp. black peppercorns
- 1/2 tsp. kosher salt
- 2 bay leaves
- 2 c. water
- 1/4 tsp. MSG (optional)
- Cooked rice, for serving
Instructions
MARINADE
Steps:
- In a large bowl, stir soy sauce, vinegar, brown sugar, fish sauce, sriracha, if using, and ginger. Add pork and toss to evenly coat, then set aside while preparing the remaining ingredients.
ADOBO AND ASSEMBLY
Steps:
- In a large pot over medium heat, heat oil. Cook onion, garlic, chile, if using, peppercorns, salt, and bay leaves, stirring occasionally, until garlic is lightly golden, 4 to 6 minutes.
- Drain pork; reserve marinade. Increase heat to high and add pork to pot. Cook, stirring occasionally, until pan is dry and pork is lightly caramelized, 17 to 19 minutes. Add reserved marinade and water and bring to a boil. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until pork is very tender and can be cut with a spoon, about 1 hour.
- Uncover, increase heat to medium-high, and continue to simmer until sauce is thickened, about 5 minutes. Remove bay leaves. Stir in MSG, if using.
- Place rice on a platter. Top with pork and pour sauce over.
