Adobo Recipe

Name: Lina's Filipino Marketplaces Adobo Recipe
Cook time: 2 h
Total time: 2 h
Yield: 4 servings
Cuisine: Filipino
Ingredients: 1.5 kg pork shoulder (cut into 1-1.5 inch cubes); 1 cups soy sauce; 1 cups cane vinegar (or white vinegar); 1 cups water; 8 cloves garlic (peeled, smashed); 3 pieces bay leaves; 1 tbs whole black peppercorns; 1 tbs brown sugar; 2 tbs vegetable oil; 1 pieces onion (medium, thinly sliced); 1 cups water (or low-sodium chicken stock); 1 tsp salt; 0.5 tsp black pepper (freshly ground); 0.5 tsp optional: toasted sesame oil; 2 stalks optional garnish: sliced scallions

Inspired by Lina's Filipino Marketplace

Time2h

Serves4

Make Adobo Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Marinade

3 1/3 lb (1.5 kg) pork shoulder (cut into 1-1.5 inch cubes)

1 cups Aged soy sauce

1 cups cane vinegar (or white vinegar)

1 cups water

8 cloves garlic (peeled, smashed)

3 pieces bay leaves

1 tbs whole black peppercorns

1 tbs Brown sugar

For Browning & Stewing

2 tbs Tuscany sunflower oil

1 pieces onion (medium, thinly sliced)

1 cups water (or low-sodium chicken stock)

1 tsp Celtic sea salt

1/2 tsp black pepper (freshly ground)

1/2 tsp optional: toasted sesame oil

2 stalks optional garnish: sliced scallions

Method

Marinade

Combine and marinate

Place the pork cubes in a large bowl or zip-top bag. Add soy sauce, vinegar, 1 cup water, smashed garlic cloves, bay leaves, whole peppercorns, and brown sugar. Mix so the pork is evenly coated. Cover and refrigerate for at least 2 hours, ideally overnight for deeper flavor.

If short on time, marinate for 30 minutes at room temperature, but reduce the later stewing time slightly to ensure pork becomes tender.

For Browning & Stewing

Reserve marinade and sear pork

Remove pork from refrigerator and let sit 15 minutes. Separate solids (bay leaves, garlic) from liquid by using a fine sieve and reserve the liquid. Heat 2 tablespoons vegetable oil in a wide heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches if needed, pat pork pieces dry with paper towels (this promotes browning). Sear pork until golden-brown on at least two sides, about 3–4 minutes per side. Transfer seared pork to a plate.

Sauté aromatics

Lower heat to medium. If there is more than 1 tablespoon of oil left, spoon out excess leaving about 1 tablespoon. Add the sliced onion to the pot and sauté until soft and translucent, 4–5 minutes. Add the reserved smashed garlic (from the marinade) and sauté 30–60 seconds until fragrant.

Deglaze and simmer

Pour the reserved marinade liquid into the pot to deglaze, scraping up brown bits from the bottom with a wooden spoon. Add the seared pork back to the pot along with any accumulated juices on the plate. Add 1 cup water (or low-sodium chicken stock) and bring to a gentle boil. Add bay leaves (if not already in the strained liquid), whole peppercorns (if removed), and adjust heat to low so the sauce simmers gently.

Cook until tender

Cover partially and simmer for 45–60 minutes, stirring occasionally, until pork is tender and sauce has reduced to a glossy, slightly thickened consistency. If sauce reduces too quickly before pork is tender, add up to 1/2 cup water more and continue simmering. Taste about 10 minutes before end and stir in 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper, adjusting to taste. If you prefer a sweeter adobo, stir in a little extra brown sugar (up to 1 teaspoon).

Finish

Once pork is tender and sauce is balanced (salty, sour, slightly sweet), remove from heat. If you like a brighter finish, stir in 1/2 teaspoon toasted sesame oil. Discard bay leaves. Garnish with sliced scallions if using. Serve hot over steamed rice.