Pressure Cooker Pork Neck Bones Adobo

If you haven't tried pork neck bones before, I invite you to try this surprisingly delicious Pork Neck Bones recipe. When cooked in a pressure cooker, Pork Neck Bones Adobo is incredibly flavorful, and the pork fall-apart tender. Serve this mouth-watering stew over Vermicelli Rice for a hearty lunch or dinner.

About This Recipe

Have you ever been in a rush while grocery shopping and thought you grabbed one thing but instead bought something completely different? I'm embarrassed to admit that I do that way too often. Many times it's because I don't have my reading glasses on so I can't read the labels. 🤓

This was the case last week when I thought I bought country-style pork ribs. A few days later, when I pulled the package out of the freezer, I realized they were pork neck bones instead, oops!

I decided to use them to create this Pork Neck Bones Adobo recipe. I didn't imagine that we'd love it as much as we did. So when I asked Scott if he thought the recipe was blog-worthy, he enthusiastically replied "definitely!"

If you've never heard the word adobo, I'm sure you're not alone. The word has more than one meaning. The one I'm most familiar with is Pork Adobo. A Filipino dish made with succulent pork or chicken, cooked in a mixture of soy sauce, vinegar, and garlic.

To learn about adobo spice and Spanish adobo, check out this informative post from Food & Wine.

Why This Recipe Works

I'm not sure about other countries, but here in the US, meat prices are through the roof! Many families are on tight budgets and trying to make their dollars stretch. Luckily, pork neck bones are very affordable, and they're very tasty too!

What makes Pork Neck Bones Adobo great is that it's not only easy to prepare but it's also delicious and affordable!

What You Need For This Recipe

Recipe Ingredients and Substitutions

• Pork Neck Bones: If you can't find pork neck bones at your grocery store, you can try asking the butcher or use country-style pork spare ribs instead.
• Chipotle Peppers: Chipotle peppers are a ton of flavor. I decided to add the entire can. If you don't want the stew too spicy, just use less.
• Soy Sauce: Regular soy sauce or lite soy sauce can be used in this recipe.
• Vinegar: You can substitute white distilled vinegar or apple cider vinegar for the white wine vinegar if needed.
• Vegetables: I originally planned this recipe without vegetables. At the last minute, I decided to add a few potatoes and a carrot. The end result was fantastic, so I highly recommend adding them. Mushrooms would also be a great addition!

How to Make Pork Neck Bones Adobo

STEP 1: Wash pork neckbones and pat them dry with paper towels. Mix salt, black pepper, and ginger. Use to generously season the pork. 

STEP 2: Add oil to the Ninja Foodi or Instant Pot, and choose “saute.” Once the oil is hot, sear the pork neckbones in batches. Add onion and garlic and saute as you scrape the bottom of the pot.

STEP 3: Chop at least a few chipotle peppers and add them to the pot. I used the entire can.

PRO TIP: Chipotle peppers are a little spicy so keep that in mind when adding them to the stew. I used the entire can because our food is never spicy enough but one or two peppers might be enough for your family.

STEP 4: Mix chicken broth, vinegar, and soy sauce together in a medium bowl or large measuring cup. Stir brown sugar and bay leaves into the liquid mixture and pour over the pork neck bones. 

STEP 5: Cover the pressure cooker and set the vent to “seal.” Choose “Pressure Cook” and set the time to 20 minutes, followed by 10 minutes of natural release.

STEP 6: Add chopped potatoes and carrot to the pork neck bones and pressure cook for 5 more minutes. When time is up do a quick release. You can thicken the gravy with flour or cornstarch if you'd like. Skim the excess fat from the surface before serving.

Stove Top Cooking Instructions

• Wash pork necks and pat dry with paper towels. Mix salt, black pepper, and ginger and use to generously season the pork. 
• Add oil to a Dutch oven and heat over medium heat. Add pork bones in batches and sear on all sides. Add onion and garlic and sauté as you scrape the bottom of the pot.
• Chop at least a few chipotle peppers and add them to the pot. 
• Mix chicken broth, vinegar, and soy sauce together in a medium bowl. Stir brown sugar and bay leaves into the liquid mixture and pour over the neck bones. 
• Cover the pot with a lid and simmer over low heat until the neck bones are tender. This should take approximately 1-½ hours.
• Add chopped potatoes and carrot, cover, and cook for an additional 30 minutes. You can thicken the gravy with flour or cornstarch if you'd like. Skim the excess fat from the surface before serving the stew over rice. Garnish with cilantro before serving.

Reheating & Storing Instructions

Pork Neck Bones Adobo leftovers can be stored in an airtight container for up to a week in the refrigerator. The stew can also be frozen in freezer bags for longer storage.

Reheat the stew on the stovetop over low heat, or in the microwave for a few minutes, depending on the amount.

Recipe FAQs

Pro Tips

• To thicken the sauce further, choose “saute” and cook the sauce down.
• You can also thicken the stew by whisking some corn starch in cold water or broth and stirring it into the pot. It will need to come to a boil before it thickens.
• If you're not sure how many chipotle peppers to add, start with a couple. When you release the pressure, taste the stew to see if it can use more spice. If so, add more at the same time you add the potatoes and carrots.
• Be sure to remove any bone pieces or cartilage that detached from the meat during cooking before serving.

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