Filipino Adobo Pork

Tender and succulent pork cubes are simmered to perfection in a sweet and savory sauce for an easy to make and very delicious Filipino recipe.  I like to serve this dish with Basic Biryani RIce, Easy Sugar Snap Peas, and  Creamy Matcha Lychee Ice Cream.

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Filipino Adobo Pork-chunks of pork simmered in a soy sauce, vinegar, garlic, and sugar sauce


This Filipino recipe is a Spanish inspired barbecue-style meat, poultry or even fish that is braised in a soy sauce and vinegar sauce.  The name refers to the style of cooking, braising, rather than the sauce.

This is one of those dishes that most home cooks and restaurant chefs have their own version.  It’s tangy, savory, garlicky, and just slightly sweet. This Filipino recipe is so beloved that it is considered the national dish of the Philipines.


  • Allow enough time to marinate the pork.  It greatly enhances the flavor of the dish.  The longer the better, but even an hour is better than nothing.
  • Don’t overcrowd the pan when you begin browning the pork.  Work in batches so you get the beautiful brown crust to form.  This ‘crust’ and the browned bits on the bottom of the pan add an enormous amount of flavor.
  • Allow the meat to simmer in the sauce uncovered at the end to tame the acidity of the vinegar and reduce the sauce.  If you like a more saucy adobo, reduce the cooking time. If you like a drier dish with more caramelized edges, cook it longer.  This is a matter of taste.
  • If you don’t like the whole peppercorns floating about in your final dish, tie them and the bay leaf up in a bit of cheesecloth (called a bouquet garni) and just remove before serving.

Filipino Adobo Pork-chunks of pork simmered in a soy sauce, vinegar, garlic, and sugar sauce


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Filipino Adobo Pork-chunks of pork simmered in a soy sauce, vinegar, garlic, and sugar sauce



The national dish of the Philipines, this Filipino recipe is a delicious pot of braised, tender chunks of pork in a savory, tangy, and garlicky sauce.



¼ cup white vinegar

⅓ cup soy sauce

2 tablespoons brown sugar

2 pounds boneless pork shoulder, cut into medium-sized chunks

1 large onion, chopped

2 tablespoons vegetable oil

8 large cloves garlic, chopped

1 bay leaf

2 teaspoons black peppercorns

2 teaspoons sugar

2 cups water


In a large ziplock bag, combine the vinegar, soy sauce, brown sugar, pork cubes, and chopped onion.  Zip tightly and refrigerate. Marinate for at least one hour or up to 4 hours.

Drain the pork and onions and reserve the marinade.

In a Dutch oven over medium-high heat, pour in the oil and allow to get hot.  Add in the pork and onions and sear the pork until it is browned on all sides.  This will take a bit of time, but you are building flavor. Allow any moisture to cook off and allow the pork to brown on the edges.

Add the reserved marinade to the pot, toss in the bay leaf, peppercorns, sugar, and the water.

Cover and reduce the heat to medium-low.  Simmer for 1 hour.

Remove the lid and continue to simmer for another hour to 1 ½ hours, reducing the sauce and allowing the edges of the meat to caramelize.

Serve over rice.

  • Prep Time: 15 minutes
  • Cook Time: 2 1/2 hours
  • Category: Main Course
  • Method: Braise
  • Cuisine: Filipino

Keywords: Filipino recipe, pork recipes, braised meats, dinner recipes, adobo recipes, international dinner recipes

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