filipinobraisedvinegarone-potmake-ahead

Filipino Pork Adobo

Name: Filipino Pork Adobo
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 6 servings
Ingredients: 3 lbs Picnic shoulder, cut into 2-inch chunks; 1/2 cup Soy sauce; 1/2 cup Cane or white vinegar; 10 Garlic cloves, crushed; 4 Bay leaves; 1 tbsp Whole black peppercorns; 2 tbsp Brown sugar; 1 cup Water; 2 tbsp Vegetable oil; 6 cups Steamed white rice, for serving

1 hr 30 min 6 servings Easy

Cut used: Picnic Shoulder pork →

Prep

15 min

Cook

1 hr 15 min

Total

1 hr 30 min

Adobo is arguably the Philippines' national dish, and picnic shoulder's balance of meat, fat, and connective tissue makes it ideal for the vinegar-and-soy braise. The vinegar is added without stirring at first so it can mellow slightly before it fully incorporates, preventing an overly sharp bite. Traditionally served with plenty of steamed rice to soak up the glossy sauce, this dish tastes even better the next day.

What Ingredients Do You Need?

3 lbs Picnic shoulder, cut into 2-inch chunks
1/2 cup Soy sauce
1/2 cup Cane or white vinegar
10 Garlic cloves, crushed
4 Bay leaves
1 tbsp Whole black peppercorns
2 tbsp Brown sugar
1 cup Water
2 tbsp Vegetable oil
6 cups Steamed white rice, for serving

How Do You Make Filipino Pork Adobo?

1
Marinate briefly
Combine pork, soy sauce, garlic, bay leaves, and peppercorns in a bowl and let sit for 15-20 minutes while you prep everything else.
2
Sear the pork
Heat oil in a heavy pot over medium-high heat. Remove pork from marinade (reserve the marinade) and sear until browned on all sides.
3
Simmer without vinegar first
Pour in the reserved marinade and water. Bring to a boil, then reduce to a simmer, cover, and cook for 30 minutes.
4
Add vinegar
Add the vinegar without stirring and let it simmer uncovered for 5 minutes to mellow before stirring it in.
5
Reduce
Stir in brown sugar and continue simmering uncovered for 30-40 minutes until the pork is tender and the sauce has thickened to a glossy consistency.
6
Serve
Remove bay leaves and serve hot over steamed white rice with plenty of sauce spooned over the top.

What Are the Pro Tips for This Recipe?

💡 Adding vinegar without stirring immediately keeps the dish from tasting sharp or raw.
💡 Adobo tastes even better the next day once the flavors have fully melded — make it ahead if you can.
💡 For a richer version, fry the cooked pork chunks briefly in oil before serving.
💡 Use a mix of chicken and pork if you want to stretch the dish for a larger crowd.