Pork Adobo is Filipino comfort food at its finest. Seared pork belly or shoulder is simmered low and slow in a tangy, garlicky sauce until it’s mouthwatering and ready to serve over rice. This is one of those rich and hearty dishes I’ll make once and enjoy throughout the week.
After a long week, there’s nothing my family and I love more than a big pot of flavor-packed comfort food. If you love celebrating the end of the week with easy comfort foods as much as we do, then you must try my Slow Cooker Pot Roast or my Short Rib Pasta.
Homemade Pork Adobo
Pork adobo is one of the most iconic Filipino comfort foods, much like Filipino Chicken Adobo. But instead of chicken, this version begins by seasoning and searing pieces of pork belly or pork shoulder before they’re simmered for about 1 hour in an umami-packed sauce made from a combination of vinegar, soy sauce, and fresh garlic. These two cuts of pork are both perfect for pork adobo recipes because they can withstand the intense flavors of the sauce and become tender and flavorful without falling apart during the slow-simmering process.
I usually make pork adobo when I want something warm, comforting, and deeply savory. Like many other comfort foods, it’s easier to put together than you may think, and the warm and exciting layers of flavor will have you reaching for more. It’s even make-ahead-friendly, so you can prepare it on a Sunday and serve it for lunches and dinners during the week.
Before we get into the recipe, make sure you aren’t confusing Filipino pork adobo with Mexican adobo. The pork dish from the Philippines is completely different from Mexican adobo sauce, an earthy and spicy condiment made from chile peppers.
Ingredients and Substitutions
To make the best pork adobo, we need quality ingredients. I tested this recipe with the freshest, highest-quality versions of the ingredients below:
- Pork – Pork adobo is most often made with a well-marbled cut, like pork belly or pork shoulder. These will give it the signature melt-in-your-mouth texture. Use the cut you prefer and cut it into 1-to 1 ½-inch chunks to help it stay juicy and tender.
- Seasonings – I season the pork with coarse salt to help draw out moisture and build flavor right from the start. Then, I use freshly ground black pepper to round out the richness.
- Oil – Avocado oil worked well for me, but canola, grapeseed, or vegetable oil are also good options.
- Aromatics – I use caramelized onions and a ton of garlic cloves to infuse the classic, slightly sweet, and garlicky flavors into the sauce.
- Sugar – I usually go with light brown sugar, but dark brown sugar will work in a pinch.
- Sauces – A blend of soy sauce, white distilled vinegar, and fish sauce lends a salty-sweet complexity that makes the dish taste truly authentic.
- Stock – I tested this recipe with homemade chicken stock, but you can use store-bought stock instead if you prefer.
- Herbs – Just dried bay leaves for a subtle herbal flavor.
How to Make Pork Adobo
Season the pork: I add the pork and salt to a large bowl and mix them together with my hands.
Sear: Next, I heat the oil in a large wok over medium heat until it begins to shimmer. I add half of the pork pieces and let them sear undisturbed for 2 to 3 minutes.
Brown the pork: I continue to stir fry the pork, then season it with freshly cracked black pepper. I transfer it to a plate once I’ve deeply browned it on all sides. Then I repeat the process with the second batch.
Reserve the rendered fat: Once all the pork is browned and set aside, I drain off about half to two-thirds of the rendered fat, leaving just enough behind to keep that delicious flavor without making the dish too greasy. You can keep the rendered pork fat and use it in baked goods or for fried foods later on.
Sauté the onions: I return the empty pan to the stove, toss in the sliced onions and a pinch of salt. Then I sauté them until they start to soften and turn golden. I lower the heat and let them caramelize slowly for another 10 minutes, stirring occasionally.
Add the garlic: Next, I stir in the garlic and sauté just until it’s fragrant. Then, I return the pork to the pan, add a little sugar and more black pepper, and let it cook for another minute.
Build the sauce: I pour in the soy sauce, vinegar, and fish sauce. Then, I let it simmer for a couple of minutes to concentrate the flavor. Next, I add the stock and a few bay leaves and cover the pot. I let it simmer for 30 to 35 minutes.
Reduce: After that, I remove the lid and continue simmering the sauce uncovered for another 30 to 35 minutes or until the sauce has reduced to a glossy, flavorful coating that clings to the pork.
Serve: I serve the pork adobo over rice and spoon extra sauce over top.
chef tip + Notes
The magic of this dish all comes down to building those layers of flavors. From the initial sear to slowly simmering in the sauce, it’s important to take your time and not skip any steps. Trust me—be patient and you’ll be rewarded with mouthwatering pork in an irresistible sauce.
- Don’t overcrowd the pork in the pan: I always sear the pork in two batches because this leaves room in between the pieces and encourages the golden crust to form.
- Don’t rush the onions: Give the onions anywhere from 15 to 30 minutes to soften and caramelize. You’ll know they’re ready when they take on a deep golden brown color and a jammy texture.
- To make pork adobo in the Instant Pot, sear the pork in batches using the “Sauté” function, then sauté the onions and garlic. Stir in the remaining ingredients, lock the lid, and set it to “Pressure Cook” or “Manual” for 30 minutes. After, let the pressure naturally release for 10 to 15 minutes. If the sauce needs thickening, switch back to “Sauté” and let it simmer uncovered until reduced.
- For the slow cooker version, sear the pork and sauté the onions and garlic on the stovetop. Transfer everything to the slow cooker, including the sauces, stock, and bay leaves. Cook on low for 7 to 8 hours or high for 4 to 5 hours. If the sauce seems thin, remove the lid for the last 30 to 45 minutes and let it reduce slightly.
Serving Suggestions
In the Philippines, pork adobo is almost always served over a bowl of steamed white rice because the rice soaks up the rich, salty, tangy sauce.
Suppose you’re in the mood for a full-on Filipino-inspired feast. In that case, pork adobo makes a fantastic centerpiece alongside pancit (stir-fried noodles), lumpia (crispy spring rolls), and atcharang papaya (pickled green papaya).
Make-Ahead and Storage
Make-Ahead: Like most slow-cooked pork recipes, pork adobo tastes even better the next day. I typically make it at least one day ahead of serving.
How to Store: Once cooled, transfer the pork and sauce to an airtight container and refrigerate for up to 4 days or freeze for up to 2 months. Thaw the frozen leftovers overnight in the refrigerator before reheating.
How to Reheat: Heat the leftover pork adobo on the stove until it’s fully warmed through. Add a splash of water or stock to loosen the sauce, if needed.
More Pork Recipes
Pork Adobo Recipe
Ingredients
- 3 pounds pork belly or pork shoulder, cut into 1 to 1 ½ inch cubes
- 2 teaspoons coarse salt
- 2 tablespoons avocado oil
- 3 teaspoons ground pepper
- 1 peeled, thinly sliced yellow onion, about 1 cup
- 10 finely minced garlic cloves
- 3 tablespoons light brown sugar
- ½ cup soy sauce
- ½ cup white distilled vinegar
- 2 teaspoons fish sauce, optional
- 1 cup chicken stock
- 4 bay leaves
Instructions
- Add the pork and salt to a large bowl and mix until combined and worked in.
- In a large wok, add the oil and heat over medium heat for 60 to 90 seconds. Place half the amount of pork in and spread it out along the side of the pans, and cook for 2 to 3 minutes untouched.
- Next, stir fry for a few minutes, and while doing so, season with 1 teaspoon of pepper. Cook until browned on all sides, which will take approximately 6 to 8 minutes. Set it to the side on a plate and repeat the process with the remaining ½ of the cut of pork.
- Set all the pork to the side and feel free to drain off ½ to 2/3 of the rendered pork fat. Return the pan to the burner over medium heat, add in the onions, gently season with salt, and sauté for 5 minutes or until lightly browned. Then turn the heat to low, stir occasionally, and cook for an additional 10 minutes or until well caramelized.
- Next, stir in the garlic and cook for 30 to 45 seconds. Place the pork back in the pot along with the sugar and the remaining one teaspoon of pepper, and cook for 1 minute.
- Add the soy sauce, vinegar, and fish sauce, and cook for 2 minutes to intensify the flavors.
- Add the chicken stock and bay leaves, then cook, covered, over low to medium heat for 30-35 minutes.
- Remove the lid and cook for an additional 30 to 35 minutes to concentrate the sauce and intensify the flavors.
- Once finished, use a slotted spoon to serve over rice.
Pork Adobo Recipe