Filipino Pork Adobo

Sharing is caring!

When I look back at my time in the Navy, one food stands out more than any other: Filipino Pork Adobo. Tender, flavorful chunks of pork, simmered in a garlicky soy sauce and vinegar-based sauce. Pork Adobo is usually served over white rice.

I was stationed onboard the USS Acadia, where Filipino Pork Adobo and Chicken Adobo were both regulars on the menu.

Did you know a large majority of the cooks in the Navy are Filipino? At least they were when I was in the Navy in the 1980s.

Since “adobo” (“sauce” in Spanish) is the unofficial dish of the Philippines, it was served on a regular basis.

The perfect balance of sour and salty flavors, make this recipe simply irresistible!

Doing my time in the scullery, onboard the USS Acadia...I may or may not have been involved in a water fight prior to this picture being taken.

How Do You Make Adobo In An Instant Pot?

Making Instant Pot Pork Adobo couldn’t be any simpler. In fact, the perfect pot of adobo can be ready from start to finish in around forty minutes.

Cut pork into large chunks and sprinkle with black pepper. If the chunks are too small, they'll completely fall apart in the Instant Pot.

Ingredients

• 2 lbs. pork 
• 1 tsp. black pepper
• 1 medium yellow onion (sliced)
• 5 cloves garlic (crushed)
• 2 T. vegetable oil
• 1/2 cup lite soy sauce
• 1/2 cup white vinegar
• 1 T. brown sugar
• 1 tsp. crushed red pepper
• 1/2 tsp. ginger
• 2 bay leaf

Slice onion, mince garlic and set aside.

Add oil to the Instant Pot, and choose the “saute” option.

Once the oil is hot, add pork to Instant Pot. Sear in batches, and remove.

Saute onion and garlic, scraping the bottom of the pot.

Mix the remaining ingredients together and pour them in the Instant Pot. Deglaze.

Return the meat to the pot, along with the onion and garlic.

Seal Instant Pot and set the vent to “seal” position. Choose the “Pressure Cook” option: Adjust the time to 20 minutes.

After cooking for 20 minutes, allow an additional 10 minutes of resting time. Carefully adjust the vent to release the remaining pressure.

To thicken the sauce further, choose “saute” and cook down the sauce.

Serve the Filipino Pork Adobo over white rice.

Frequently Asked Questions

What Are the Ingredients if Pork Adobo?

“Adobo,” which means “marinade” or “sauce” in Spanish, is all about the sauce.

The sauce in an exceptional Filipino Pork Adobo has to have the perfect combination of vinegar and soy sauce, mixed with a variety of other ingredients.

These ingredients include garlic, onion, bay leaves, and peppercorn. Then there are some people that also add potatoes, brown sugar or honey, and ginger.

I can’t stake my reputation on what ingredients are more “authentic,” as I am only attempting to replicate the Filipino Pork Adobo I was served in the Navy.

However, I personally add a small amount of brown sugar, just to balance the flavors, and some ginger…. because I just LOVE ginger!

I've noticed that a lot of authentic Filipino Adobo recipes call for peppercorns. I prefer to use black pepper instead.

The reason I don't use peppercorns is so that I don't have to dig them out later. Ever bite into a peppercorn? Not fun, is it?

Chicken feet on a stick, anyone? No, I didn’t eat them, I gave them to one of the kids on the street.

How do you make Pork Adobo on the stovetop?

• Cut pork into large chunks and sprinkle with black pepper.
• Prepare veggies, set aside.
• Add oil to a Dutch oven, and heat for a minute or two.
• Add pork in batches and sear, then remove.
• Saute onion and garlic, scraping the bottom of the pot. Return meat to the pot.
• Mix the remaining ingredients, and pour over the pot ingredients.
• Place the lid on the pot and simmer for 30 to 45 minutes. To thicken the sauce further, remove the lid and continue to cook a few minutes longer. Serve the pork adobo over white rice.

How do you Make Chicken Adobo?

So you say you don’t eat pork? No problem! Let’s make some Chicken Adobo instead! Just follow the same recipe, except replace the pork with chicken.

You can use chicken breast, thighs, or drumsticks, or a combination of all of them. Although you can use boneless chicken, I recommend using chicken with bones to extract more flavor from the bones.

I also recommend removing the skin, so you don’t end up with a greasy adobo sauce.

You may also enjoy the following recipes:

• Filipino Lumpia
• Instant Pot Pork Baby Back Ribs
• Easy Fried Rice
• Pork Chops and Potatoes
• Oven Slow-Cooked Pork Shoulder

Stay in touch with me through social media!

• Tried this recipe? Snap a picture and tag #hildaskitchenblog on Instagram. 
• Like my page on Facebook.
• Do you Pinterest? Pin & share this recipe!

Sharing is caring!