How to Make Filipino Pork Adobo
Filipino Pork is easy to prepare! I'll show you how to make this incredible dish in an Instant pot and on the stovetop!
Servings: 4 people
Calories: 326kcal
Equipment
- 1 pressure cooker
Ingredients
- 2 lbs. chopped pork shoulder
- 1 teaspoon black pepper
- 1 medium yellow onion (chopped)
- 5 cloves garlic (minced)
- 2 tablespoon lard (or vegetable oil)
- ½ cup low sodium soy sauce
- ½ cup distilled white vinegar
- 1 tablespoon brown sugar
- 1 teaspoon crushed red pepper (optional)
- ½ teaspoon ground ginger powder
- 2 bay leaves
Instructions
- 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.
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.
Nutrition
Serving: 1serving | Calories: 326kcal | Carbohydrates: 24g | Protein: 14g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 147mg | Sodium: 1184mg | Fiber: 1g | Sugar: 16g
