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Filipino pork adobo in a white bowl with bay leaf and peppercorns.
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Filipino Pork Adobo

Classic Filipino Pork Adobo simmered in soy sauce, vinegar, and garlic. A savory, tender, and authentic dish best enjoyed with rice.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: Filipino
Servings: 4 servings
Author: cyril

Ingredients

  • 2 lbs pork butt roast, cut into 2-inch cubes
  • 1 bulb onion, peeled and sliced thinly
  • 1 head garlic, peeled and minced
  • 2 pieces bay leaves
  • 1 tsp salt (adjust to taste)
  • 1/2 tsp pepper
  • 1 tbsp oil
  • 1/2 cup vinegar
  • 1/2 cup soy sauce
  • 1/2 cup water for initial boiling
  • 1/2 cup water for the sauce
  • 1/2 tbsp brown sugar

Instructions

  • Boil the pork – Place pork butt roast pieces in a pot with water. Boil until the water evaporates and the pork renders some fat.
    2 lbs pork butt roast, cut into 2-inch cubes, 1/2 cup water for initial boiling
  • Brown the meat – Fry the pork until lightly browned. Remove and set aside.
  • Sauté aromatics – In the same pot, heat oil. Add onions and garlic, and sauté until fragrant.
    1 bulb onion, peeled and sliced thinly, 1 head garlic, peeled and minced, 1 tbsp oil
  • Add soy sauce – Return the pork to the pot. Pour in soy sauce, stir, and let simmer for about 5 minutes.
    1/2 cup soy sauce
  • Add vinegar – Add vinegar (do not stir right away). Let it simmer for 5–10 minutes to mellow the sharpness.
    1/2 cup vinegar
  • Simmer with water and spices – Add water and pepper. Bring to a boil, then reduce heat and simmer until the sauce thickens.
    1/2 cup water for the sauce, 1/2 tsp pepper
  • Season and finish – Add bay leaves, brown sugar (adjust salt and sugar as needed). Continue simmering until the pork is fork-tender and coated in rich sauce.
    1 tsp salt (adjust to taste), 1/2 tbsp brown sugar, 2 pieces bay leaves
  • Serve – Pair with plenty of steamed rice.

Notes

  • Pork butt roast is ideal for Adobo because it’s meaty with just enough fat to stay juicy. You can also use pork belly for a richer dish or chicken for a lighter version.
  • For the best flavor, let Adobo rest for a few hours or overnight. The taste deepens as it sits.
  • Adjust salt, soy sauce, or vinegar to your taste. Some regions in the Philippines prefer Adobo more sour, while others like it a bit sweeter.
  • Serve hot with steamed white rice or garlic fried rice.
  • Leftovers keep well in the fridge for up to 3–4 days. In fact, Adobo often tastes even better the next day!