If there’s one dish that instantly takes me back to my grandma’s kitchen, it’s Filipino Pork Adobo. Known as the national dish of the Philippines, it’s savory, tangy, rich, and ridiculously simple—ready in just five steps. As a Filipino, I watched my grandmother simmer pork pieces in vinegar, soy sauce, and garlic cloves until melt-in-your-mouth tender. This classic has been my go-to comfort food for years—and now I’m showing you how to make it just like she did. Like my chopped cheese sandwich, chocolate chili, or oven baked spare ribs, a few pro tips will take it to the next level.
Table of Contents
Why You’ll Love This Recipe
- Simple, cheap ingredients you probably already have in your pantry.
- Easy to make great flavor from just a few pantry staples in just five steps.
- It’s a meal prep dream—you can make huge batches, and it’s even better the next day.
Ingredients You’ll Need
- Pork Shoulder or Belly: Go for fatty cuts—they soak up flavor and stay juicy. Cut into 2-inch chunks for the perfect bite.
- Low-Sodium Soy Sauce: You’ll need a lot, so grab the big can (Silver Swan or Datu Puti). Low-sodium keeps things balanced.
- Coconut or Rice Vinegar: Coconut vinegar adds funk and depth, but rice works well too. Add it early, and don’t stir—let it mellow as it simmers.
- Garlic (Use a Whole Head): Smash or mince a full head. Garlic is the soul of adobo—layer it in early for max flavor.
- Bay Leaves + Whole Cloves: Toss in a few bay leaves and 2–3 whole cloves while simmering. They add a warm, spiced undertone that rounds out the sauce beautifully.
A complete list of ingredients with amounts and substitutions are in the recipe card below.
Modifications
- Try adobo sa gata, which includes coconut milk for a creamy, dreamy, sweet finish.
- You can also use an instant pot Filipino pork adobo method on high pressure for faster cooking and a natural release.
- Prefer chicken? Make it chicken adobo by swaping the pork for chicken bre asts and thighs!
How to Cook Filipino Pork Adobo
There are plenty of ways to make this dish, but I’m starting with my favorite. It’s perfect for winter (or anytime) and great for feeding a crowd. The recipe’s simple, the ingredients even simpler—so let’s jump right in with what you’ll need.
Step 1 Marinate: Toss your cubed pork with low-sodium soy sauce, garlic cloves, and a bay leaf. Let it sit for 30 minutes to overnight in the fridge. The longer time it marinates, the deeper the flavor.
Step 2 Sauté: On medium-high heat, heat a bit of vegetable oil in a large pot or large Dutch oven and brown your filipino pork pieces until golden brown. Get those browned bits on the bottom of the pot—grab that flavor!
Step 3 Add remaining ingredients: Pour in your mixture of vinegar, cup of soy sauce, cup of water, bay leaves, brown sugar, and whole peppercorns. Bring to a boil without stirring to cook off the harsh vinegar edge.
Step 4 Simmer low and slow: Reduce to medium heat, cover, and cook for 45 minutes to an hour. Stir occasionally and uncover toward the end if you want a thicker sauce. I added coconut milk!
Step 5 Serve: Spoon it over the best white rice, top with a boiled egg, and garnish with green onions. You’ve got a plate of home right there.
Tip
After thirty minutes of simmering, it’s finally time to add the coconut milk! You can just pour this into the Dutch oven; no special techniques are required. Let the mixture simmer, thickening the sauce until it’s glossy and smooth.
How to Store and Reheat Filipino Pork Adobo
- Reheat: Warm in a skillet over medium heat, flipping until heated through. No microwave mush here.
- Fridge: Store in an airtight container for up to 4 days. Perfect if you plan to enjoy it the next day.
- Freezer: Cool completely, then freeze in sealed containers for up to 2 months. A cheesy hamburger helper is another great recipe for freezing for a long time.
- Thaw: Defrost overnight in the fridge—slow and steady, keeps the flavor intact.
FAQ’s About Filipino Pork Adobo
Yes! Adding coconut milk gives you a creamy version called adobo sa gata, which is common in southern regions. Combine coconut milk with the sauce for a rich, silky finish.
Filipino vinegar, like datu puti vinegar or coconut vinegar, gives the most authentic taste, but white rice, white vinegar works great, too.
The Spanish word “adobo” refers to marination or seasoning. In Filipino cuisine, it became a style of stewing meat in vinegar, soy sauce, and spices—very different from Mexican adobo, which is chili-based.
At a minimum, pork adobo sauce usually contains bay leaves, garlic,vinegar. However, people customize their adobo sauce with many different herbs and spices soy sauce, and
affordable filling dishes
A Few Final Thoughts
Filipino Pork Adobo is rich, tangy, and deeply comforting—one of those flavor-packed dishes that only gets better with time. Whether it’s a cozy weeknight dinner or a meal for loved ones, this Filipino classic always delivers. I like to make it when I want to feel connected to my roots—and the people I love. Craving more bold, cozy flavors? Try my oven-baked ribs, chopped cheese sandwich, or end on a sweet note with these lemongrass cookies. Happy cooking—and make it yours.
Grandmas Easy Filipino Pork Adobo Recipe
Equipment
- 1 Dutch oven to cook
- 1 rice pot to cook rinsed rice in
Ingredients
- 3 lbs pork shoulder, cubed and pat dry before cooking
- 1 cups white or jasmine rice
- 1 can coconut milk
- 1 head garlic, minced and fried crispy
- 1 count green onion, chopped to garnish
- 1 count white onion, minced and fried
- 1 cup soy sauce
- 1 cup rice wine vinegar
- 1 cup water
- 1 tbspy Brown Sugar
- 5 count Bay leaves, to simmer
- 1 tbsp Black Peppercorns, whole
- 2 count Hard boiled eggs, halved to garnish
- 1 count Thai red chili, for spice and garnish
Instructions
- Cut the pork into small, bite-sized cubes.
- Pat dry with a paper towel to get a nice crispy exterior to retain juices
- From there, you can start heating your Dutch oven to medium heat with some olive oil
- Once heated, place the pork inside of the Dutch oven and sear it. You’ll want to stir the pork occasionally, ensuring the browning is even. This should take about 15 minutes on medium-high heat.
- While searing your pork, you should also mince some onion and smash a few garlic cloves for later.
- Once golden brown, remove the pork and let it rest on a paper towel-lined plate—approx 6 minutes.
- Place the onion and garlic cloves in the Dutch oven. Stir and cook for 2-3 minutes, until the onions are semi-transparent and aromatic.
- After a few minutes, pour the soy sauce, water, and vinegar over the onions and garlic. Scrape the bottom to ensure nothing sticks.
- Next, add the bay leaves, whole peppercorns, and brown sugar to the Dutch oven. Stir everything together, then return the pork to the Dutch oven.
- Turn down the heat and simmer everything on medium-low for 30 minutes.
- Pro tip: Avoid covering the dish! Leaving it uncovered is perfectly fine, as covering it might lead to overcooking. However, remember to stir it occasionally; otherwise, the ingredients may stick.
- Once 30 minutes have passed, it’s finally time to add the coconut milk! No special techniques are required; just pour the mixture into the Dutch oven.
- Let the mixture simmer, thickening the sauce until it’s glossy and smooth – about 30 minutes
- While the coconut milk is incorporated, start your rice cooker. Rinse the rice kernels in a strainer with water for a tastier finish. I add a pinch of salt to the rice cooker, which is equal parts rice and water, before closing the lid and starting the cook.
- Keep an eye on your dish. An unwatched oven can quickly burn all of your hard work. I like to stir every 10 minutes while the adobo is simmering on low.
- Once your dish has thickened, remove it from the heat. Garnish the meat with crispy garlic, chopped and sliced red chilis.
- Plate on top of green onions and steamed jasmine (or white) rice, pair with a boiled egg and serve with a side of soy sauce or chili sauce. Enjoy!
Notes
- I like to cook rice in a rice cooker. Please rinse the kernels first to ensure a richer and more delicious flavor. Most rice cookers call for equal parts water and rice.
- My favorite brand of rice for pork adobo is Kikoman.
- Don’t skimp on garlic. Most recipes call for a few cloves, but I use an entire clove in mine. You won’t regret it.
- Remove all the peppercorns and bay leaves from the pot at the end before serving. Biting into a whole clove isn’t pleasant. The cloves and bay leaves are to infuse flavor during the simmering process but are not meant to be eaten.
- If you want to add some umami, a tbsp of butter on top of the rice before layering on the adobo is a game changer!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Looks so good, gonna try this tonight! Can I use apple vinegar?
Yes! But I would highly suggest sticking with rice wine vinegar for a more authentic taste