Pork Adobo Recipe
Pork Adobo is a Filipino classic, featuring seared pork slowly simmered in a tangy, garlicky sauce until tender, served over rice.
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.
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.
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.
Nutrition
Calories: 1539kcalCarbohydrates: 14gProtein: 30gFat: 151gSaturated Fat: 53gPolyunsaturated Fat: 16gMonounsaturated Fat: 71gCholesterol: 197mgSodium: 2575mgPotassium: 677mgFiber: 1gSugar: 9gVitamin A: 41IUVitamin C: 3mgCalcium: 47mgIron: 2mg