[2026-05 EXP] Filipino Pork Adobo

Untested recipe.

Substitutions:

  • Pork shoulder — the best cheap cut for this. Pork belly also works and is fattier. Pork ribs are excellent in adobo if you can get them cheaply; just increase liquid slightly to cover.
  • White cane vinegar — white wine vinegar is a reliable substitute and easy to find everywhere. Apple cider vinegar also works and adds a slight fruitiness that isn’t unwelcome. Malt vinegar is too strong and will overpower; avoid it here.
  • Soy sauce — any standard soy sauce works. A mix of regular and a little dark soy adds colour if you want a richer-looking sauce.
  • Bay leaves — dried are fine; use the same quantity. Don’t skip them — they’re important to the flavour here.

Ingredients

  • 1.2 kg pork shoulder | cut into large chunks

  • 120 ml soy sauce

  • 120 ml white cane vinegar (or white wine vinegar)

  • 1 whole head of garlic | cloves peeled and lightly crushed

  • 4 bay leaves

  • 1 tsp black peppercorns | cracked

  • 200 ml water

  • 1 tbsp vegetable oil

  • 1 tsp sugar (optional, to balance)

Directions

  • Combine pork, soy sauce, vinegar, garlic, bay leaves, peppercorns and water in a large pot. Leave to marinate for 30 mins if time allows.

  • Bring to a boil over medium-high heat, then reduce to a simmer. Cook covered for 45 mins until pork is tender.

  • Remove the pork pieces. Heat oil in a frying pan over high heat and sear the pork in batches until browned on all sides.

  • Meanwhile, return the braising liquid to medium-high heat and reduce until it thickens slightly into a glossy sauce. Taste and add sugar if needed.

  • Return pork to the pot and toss in the sauce. Serve over rice. Tastes better the next day and freezes very well.