Pork Adobo is a classic Filipino dish known for its rich, savory flavors. This dish combines pork with soy sauce, vinegar, garlic, bay leaves, and black peppercorns, resulting in a deliciously marinated and braised meat that’s both tender and flavorful. It’s a staple in Filipino cuisine and perfect for any meal.




  • 2 lbs pork belly or shoulder, cut into bite-sized pieces
  • 1/2 cup soy sauce
  • 1/2 cup vinegar (preferably cane or white vinegar)
  • 1 cup water
  • 6 cloves garlic, minced
  • 2 bay leaves
  • 1 teaspoon whole black peppercorns
  • 1 medium onion, chopped (optional)
  • 1 tablespoon sugar (optional)
  • 2 tablespoons cooking oil
  • Salt and pepper to taste
  • Cooked rice for serving



  1. Marinate the Pork:

    In a large bowl, combine the pork pieces, soy sauce, minced garlic, and bay leaves. Mix well to ensure the pork is evenly coated. Cover and let it marinate in the refrigerator for at least 30 minutes, preferably 1-2 hours for better flavor.

  2. Brown the Pork:

    Heat the cooking oil in a large pot or Dutch oven over medium-high heat. Add the marinated pork pieces (reserve the marinade) and brown them on all sides. This step helps to lock in the flavors and adds a nice color to the meat. Remove the browned pork and set aside.

  3. Sauté Aromatics:

    In the same pot, add the chopped onion (if using) and sauté until it becomes translucent. Return the browned pork to the pot.

  4. Simmer the Adobo:

    Pour the reserved marinade into the pot with the pork. Add the vinegar, water, whole black peppercorns, and sugar (if using). Stir to combine. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 1 hour, or until the pork is tender and the sauce has thickened. Stir occasionally and adjust the seasoning with salt and pepper to taste.

  5. Reduce the Sauce:

    If the sauce is too thin, uncover the pot and let it simmer for an additional 10-15 minutes, or until it reaches your desired consistency. The sauce should be rich and flavorful, coating the pork pieces.

  6. Serve:

    Remove the bay leaves and transfer the Pork Adobo to a serving dish. Serve hot with steamed rice and enjoy!



  • Chicken Adobo: Substitute chicken for pork or use a combination of both for a different take on the dish.
  • Spicy Adobo: Add chopped chili peppers or a dash of chili flakes to the marinade for a spicy kick.
  • Coconut Milk: Add a cup of coconut milk towards the end of cooking for a creamier and slightly sweet version of adobo.



  • Marinating Time: The longer you marinate the pork, the more flavorful it will be. If possible, marinate overnight.
  • Balance of Flavors: Adjust the soy sauce and vinegar ratio to your taste preference. Some prefer a more tangy adobo, while others like it saltier.
  • Leftovers: Pork Adobo tastes even better the next day as the flavors continue to develop. It makes for great leftovers.

Pork Adobo is a versatile and beloved Filipino dish that showcases a perfect balance of savory, tangy, and umami flavors. Whether served for a family dinner or a special occasion, this dish is sure to be a hit. Enjoy the rich and comforting taste of Pork Adobo with a generous serving of steamed rice!

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