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 served over rice. I'll show you how to make this pork adobo recipe in a pressure cooker and on the stovetop!
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If you've never tried pork adobo, you're in for a treat! Pork adobo features tender pork chunks cooked in a delicious sauce with the perfect balance of sour, salty, and sweet flavors.
I learned about this dish when I served in the Navy. I was stationed onboard the USS Acadia, where pork adobo and chicken adobo were both regulars on the menu.
The majority of the chefs onboard were Filipino, and since "adobo" ("sauce" in Spanish) is the unofficial national dish of the Philippines, it was served on a regular basis. Now, when I find myself craving this yummy dish, I can easily make it at home!
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😍 Why You'll Love This Recipe
- This Adobo recipe is easy to prepare and so tasty!
- You'll also love this recipe because it's loaded with flavor and even better the next day!
- To make it even more hearty, you can add carrots or potatoes.
🔖 Ingredients & Substitutions
- Pork: You'll need 2 lbs of cubed pork. Pork butt or pork shoulder are great options.
- Soy Sauce: I prefer to use lite soy sauce (reduced sodium) to keep the dish from being overly salty.
- Vinegar: White distilled vinegar.
- Veggies: Onion and lots of garlic.
- Lard: You can either use lard or your favorite oil, such as avocado oil or vegetable oil.
- Seasoning: Bay leaves, black pepper, ginger powder, brown sugar, and crushed red pepper flakes (optional), especially if you don't like spicy food.
🍖 How to Make This Pork Adobo Recipe
Slice pork into large chunks and season with black pepper.
Pro Tip: If the pork chunks are too small, they'll completely fall apart in a pressure cooker. Make sure to keep them somewhere between 2" to 3".
Add lard or oil to your pressure cooker and select saute. Once the oil is hot, add pork and sear in batches, then remove from the pot.
Sauté the onion for about 5 minutes, then add garlic and sauté for one more minute.
Whisk vinegar, soy sauce, brown sugar, ginger, and crushed red pepper in a measuring cup or a small bowl. Pour liquid over the onions and garlic, and deglaze the bottom of the pot.
Add bay leaves and pork, then cover the pressure cooker pot with its lid. Set the vent to seal and pressure cook on high for 20 minutes.
When the time is up, allow an additional 10 minutes before releasing the remaining pressure.
Pro Tip: To thicken the sauce further, choose "saute" and cook down the sauce.
🤷🏻♀️ Recipe FAQs
"Adobo" ("marinade" or "sauce" in Spanish) is all about the sauce. The sauce in Pork Adobo has to have the perfect combination of vinegar and soy sauce, mixed with a variety of other ingredients, including garlic, onion, bay leaves, and peppercorns. Some people also add potatoes, brown sugar or honey, and ginger.
The pork in pork adobo is very tender because it is simmered in vinegar and soy sauce. The savory sauce is salty and vinegary and has a strong garlicky flavor.
Traditionally, Filipino Pork Adobo is served over plain white rice. The rice is drenched in the rich adobo sauce.
Pork Adobo can last approximately one week in the refrigerator and four months in the freezer.
Stovetop Pork Adobo
- Slice pork into large chunks and sprinkle with black pepper.
- Chop the onion and mince the garlic.
- Add oil to a Dutch oven, and heat for a minute or two.
- Add pork and sear in batches, then remove from the pot.
- Sauté onion and garlic, scraping the bottom of the pot to deglaze. Return meat to the pot.
- Mix the remaining ingredients and pour them into the pot.
- 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.
👩🏼🍳 Pro Tips
- I like to skim the top of the liquid to remove some of the fat prior to serving it.
- Store pork adobo leftovers in an airtight container for up to a week in the fridge.
- If you prefer an even thicker sauce, just whisk a tablespoon of cornstarch into ⅓ cup of cold water and stir it into the pot, and bring it to a boil.
🍛 Related Recipes
If you enjoy this pork adobo recipe, be sure to check out these related recipes!
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📖 Recipe
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Ingredients
Equipment
Method
- Slice pork into large chunks and season with black pepper.
- Add lard or oil to your pressure cooker and select sauté. Once the oil is hot, add pork and sear in batches, then remove from the pot.
- Whisk vinegar, soy sauce, brown sugar, ginger, and crushed red pepper in a measuring cup or a small bowl. Pour liquid over the onions and garlic and deglaze the bottom of the pot.
- Add bay leaves and pork, then cover the pressure cooker pot with its lid. Set the vent to seal and pressure cook on high for 20 minutes.
- When the time is up, allow an additional 10 minutes before releasing the remaining pressure.
- Serve over white rice and garnish with chopped green onion.
Nutrition
Notes
- If the pork chunks are too small, they'll completely fall apart in the Instant Pot, so make sure to keep them somewhere between 2" to 3".
- To thicken the sauce further, choose "saute" and cook down the sauce.
- I like to skim the top of the liquid to remove some of the oil prior to serving it.
- Store pork adobo leftovers in an airtight container for up to a week in the fridge.
- If you prefer an even thicker sauce, just whisk a tablespoon of cornstarch into ⅓ cup of cold water and stir it into the pot, and bring it to a boil.
JJ says
A must make recipe, It is amazing and I can't wait to make it again. I did cook it in the oven and served it with some cilantro lime rice.
Hilda Sterner says
Thank you, JJ! I'm glad you enjoyed it. Serving the adobo with lime rice sounds just perfect!
Jenn says
Best adobo recipe I’ve made so far, especially using the instant pot
Hilda Sterner says
Wow, thank you so much for the review and the kind words, enjoy! ❤️
Jenn P says
Best recipe I have used by far!
Hilda Sterner says
Wow, thank you so much, Jenn. I really appreciate that. ❤️
Serena says
"Allow to rest for ten additional minutes" -- this is after the twenty minute timer finishes?
Hilda Sterner says
Yes, after it cooks for 20 minutes, leave it in for an additional 10 minutes (natural release). If the pin doesn't drop after the 10 minutes, do a manual release.
Karly says
This sounds delicious! Can't wait to try!
HildaSterner says
Thanks, Karly. I hope you try it and let me know what you think. I'm definitely addicted!