There’s an undeniable comfort that comes from a hearty, home-cooked meal, especially when it’s a dish as beloved as Filipino Pork Adobo. I stumbled upon this wonderful recipe during a quest to bring some soul back into my weeknight dinners, and it was a game changer. With tender pork shoulder slowly braised in a rich, savory soy-garlic sauce, every bite offers a wonderful medley of flavors that dance on the palate.
The addition of caramelized pineapple adds a delightful twist, giving the dish a hint of sweetness that mellows the intense savory notes—a truly unexpected harmony! Best of all, this one-pot wonder doesn’t require advanced culinary skills; it’s perfect for anyone looking to elevate their home cooking. Let’s dive into the magic of this Filipino classic, where each serving is not just a meal but an experience worth savoring, especially when paired with a steaming bowl of jasmine rice.
Why is Filipino Pork Adobo a Must-Try?
Unforgettable flavor: The robust soy-garlic sauce melds perfectly with the tender pork.
Sweet twist: Caramelized pineapple elevates the dish, adding a delightful contrast.
One-pot convenience: Simple preparation makes weeknight cooking a breeze.
Crowd-pleaser: Perfect for family dinners or entertaining guests—everyone will love it!
Cultural heritage: Enjoy a slice of Filipino tradition with this iconic recipe that reflects home cooking at its best.
Quick storage tips: Leftovers make delicious lunches, easily reheating while the flavors deepen.
Filipino Pork Adobo Ingredients
For the Pork
- Pork Shoulder (1 kg / 2 lb) – Provides juicy, flavorful meat that becomes tender during slow cooking. Substitutions: Pork belly can be used for a richer taste, though fattier.
For the Sauce
- Vegetable Oil (2 tbsp) – Used for searing the pork; any neutral-flavored oil is suitable.
- Onion (1 large) – Adds sweetness and depth of flavor when sautéed; cut into wedges.
- Garlic (8 cloves, sliced) – Infuses the sauce with a fragrant aroma and sharp flavor.
- Water (3 cups) – Forms the base of the braising liquid.
- Light Soy Sauce (½ cup) – Primary source of umami and saltiness in the sauce; regular soy can be substituted.
- Dark Soy Sauce (1 ½ tsp) – Provides color and a hint of sweetness; can sub with extra light soy if needed.
- Rice Vinegar (¼ cup) – Key ingredient for the signature tanginess of adobo; regular white vinegar works as a substitute.
- Brown Sugar (3 tbsp) – Balances the savory elements with sweetness; white sugar may be used if needed.
- Black Peppercorns (1 ½ tsp, optional) – Adds mild heat; consider omitting or substituting with ground black pepper if desired.
- Bay Leaves (5) – Contribute subtle herbaceous notes; fresh or dried will work.
For the Pineapple (optional)
- Pineapple (6 rings cut into pieces) – Adds a sweet tang and color contrast to the dish; canned pineapple in juice is preferable.
For Garnish
- Green Onion – Freshness to top the dish before serving.
For Serving
- Rice – Jasmine rice is recommended to soak up the flavorful sauce; it’s perfect with Filipino Pork Adobo.
How to Make Filipino Pork Adobo
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Sear Pork: Heat oil in a heavy-based pot over high heat. Sear the pork shoulder in batches for about 4 minutes until golden brown on each side. Remove from the pot and set aside.
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Sauté Aromatics: Lower the heat and add the onion to the pot. Sauté for about 2 minutes until it starts to soften, then add the sliced garlic. Cook until fragrant and softened, about 1-2 minutes.
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Combine Ingredients: Pour in the water, light soy sauce, dark soy sauce, rice vinegar, brown sugar, black peppercorns, and bay leaves. Stir to combine, then add the seared pork along with any collected juices back into the pot.
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Slow Cook: Bring the mixture to a boil, then partially cover and reduce the heat to a gentle simmer. Cook for 1 ½ hours, until the pork is fork-tender. Check occasionally and adjust timing if the pork feels tough.
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Caramelize Pineapple: In a separate pan, sauté the pineapple pieces over medium heat until they are golden brown on each side, about 4 minutes. Set aside.
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Reduce Sauce: Remove the pork from the pot and increase the heat. Boil the sauce on high until it reduces to about 1 ½ cups, achieving a thin syrupy consistency, which should take about 7-10 minutes.
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Coat and Serve: Return the pork and caramelized pineapple pieces to the reduced sauce, stirring to coat everything evenly. Heat through. Serve over jasmine rice and garnish with chopped green onions for a fresh finish.
Optional: A squeeze of fresh lime juice can brighten the dish.
Exact quantities are listed in the recipe card below.
What to Serve with Filipino Pork Adobo?
To create a deliciously diverse meal, consider pairing your Pork Adobo with dishes that beautifully complement its savory-sweet flavors and rich sauce.
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Steamed Jasmine Rice: The fragrant rice soaks up the luscious sauce, making every bite a mouthwatering experience.
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Garlic Rice: A flavorful twist to the classic, garlic rice adds aromatic notes that enliven the dish while enhancing its comfort food status.
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Cucumber Salad: Refreshing and crisp, this salad balances the richness of the adobo with its cool, tangy flavors, creating a harmonious meal.
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Pickled Vegetables: The tangy kick from pickled vegetables offsets the intense flavors of the adobo, offering a lively contrast that dances on the palate.
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Fried Plantains: Sweet and caramelized, fried plantains pair wonderfully with the savory notes of the adobo, providing a delightful textural contrast.
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Mango Slices: Fresh mango brings a burst of juicy sweetness that cuts through the richness, making for a tropical-inspired experience.
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Chilled Coconut Drink: A smooth, refreshing coconut beverage completes the meal, quenching your thirst and bringing a taste of paradise to your dining table.
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Lemonade or Calamansi Juice: Their citrusy freshness provides an invigorating contrast to the hearty flavors, brightening your palate between bites.
Whether it’s a satisfying family dinner or a casual gathering with friends, these complementary dishes elevate your experiences, making each mealtime an occasion to remember!
Make Ahead Options
Pork Adobo is a fantastic dish for meal prep, allowing you to easily whip up a comforting dinner on busy weeknights. You can marinate the pork shoulder in the soy-garlic mixture for up to 24 hours in advance to infuse it with flavor; just remember to refrigerate it tightly sealed. Additionally, prepare your garlic, onion, and even the pineapple by chopping them a day ahead—this not only saves time but also ensures freshness. When it’s time to cook, simply sear the marinated pork and follow the rest of the recipe as directed, savoring the tender, flavorful results that are just as delicious!
Filipino Pork Adobo Variations
Feel free to make this beloved dish your own by trying these fun and easy variations!
- Dairy-Free: Use coconut aminos instead of soy sauce for a soy-free option that adds a touch of sweetness.
- Spicy Kick: Add sliced bird’s eye chilies to the braising liquid for a flavorful heat that complements the savory sauce perfectly.
- Vegetarian Delight: Swap the pork for hearty mushrooms or tofu, simmering them in the sauce to soak up every delicious flavor.
- Zesty Citrus: Squeeze in fresh lime or lemon juice towards the end of cooking to elevate the dish with a bright, zesty finish.
- Savory Umami: Mix in a tablespoon of miso paste to the sauce for an added depth of flavor that enhances the umami profile.
- Sweet & Spicy: Toss in some chopped jalapeños along with the caramelized pineapple for a sweet and spicy combination that excites the taste buds.
- Beer Infusion: Add a splash of your favorite beer during cooking to create a unique twist with a richer sauce.
- Keto-Friendly: Use a sugar substitute, like erythritol or stevia, to lower the carb content while maintaining that signature sweetness.
Experiment and find your perfect rendition of this classic dish!
Storage Tips for Filipino Pork Adobo
Fridge: Store leftovers in an airtight container, and enjoy within 4 days for the best flavor. The savory notes continue to deepen as it sits!
Freezer: For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Gently reheat on the stovetop over low heat, adding a splash of water or broth to keep the sauce from thickening too much—this preserves the delicious, rich essence of your Filipino Pork Adobo.
Room Temperature: It’s best to avoid leaving pork adobo out at room temperature for more than 2 hours to ensure food safety.
Expert Tips for Filipino Pork Adobo
- Choose Quality Pork: Select pork shoulder for juicy, tender meat. Avoid lean cuts, which can result in a drier texture for your Filipino Pork Adobo.
- Searing Magic: Don’t rush the searing process! Allow the pork to develop a golden crust for added depth of flavor in your adobo.
- Avoid Overcrowding: For even cooking, sear the pork in batches—overcrowding the pot can lead to steaming instead of browning.
- Adjust to Taste: Taste the sauce before serving; feel free to adjust vinegar and sugar levels to balance the sharpness and sweetness.
- Perfect Simmer: Maintain a gentle simmer to achieve tender meat—bubbles should be small and not aggressive, allowing the flavors to meld beautifully.
- Don’t Skip the Pineapple: Caramelizing the pineapple adds a delightful twist that rounds out the savory notes of the dish, making it extra special!
Filipino Pork Adobo Recipe FAQs
What type of pork should I use for Filipino Pork Adobo?
Absolutely! For the best flavor and tenderness, I recommend using pork shoulder. It has a great balance of meat and fat, which becomes incredibly juicy during the slow cooking process. If you’re seeking a richer taste, you can also use pork belly, but keep in mind it’s fattier.
How should I store leftovers of Filipino Pork Adobo?
Leftovers are a wonderful thing! Store your Filipino Pork Adobo in an airtight container in the refrigerator for up to 4 days. This dish actually tastes even better the next day as the flavors deepen and meld together. To keep your adobo at its best, make sure it cools to room temperature before sealing it up!
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Can I freeze Filipino Pork Adobo?
Yes, you can freeze it! To ensure the best quality, transfer the cooled adobo to a freezer-safe container. It can be stored for up to 3 months. When you’re ready to enjoy it again, simply thaw it overnight in the fridge. Gently reheat on the stovetop over low heat, adding a splash of water or broth if needed to maintain moisture.
What if the sauce is too sour?
Very! If you find your sauce too sour after cooking, it’s easy to adjust. Simply add a little more brown sugar, about 1 tablespoon at a time, until you achieve the desired balance of sweetness and savory flavor. Taste as you go! Additionally, a splash of water can help dilute the sourness if it’s extremely intense.
Can I make Filipino Pork Adobo without pineapple?
Absolutely! The traditional version of Filipino Pork Adobo doesn’t include pineapple, and it’s still incredibly delicious. If you prefer a savory-only profile, simply omit the pineapple. You can also add a touch more sugar for balance, or incorporate spices like crushed red pepper for a bit of heat.
Is Filipino Pork Adobo safe for pets?
That’s a good question! While the ingredients in Filipino Pork Adobo are delicious for humans, it’s best to avoid sharing it with pets. The soy sauce contains sodium which can be harmful for them, and the spices might upset their stomach. Stick to pet-approved treats for your furry friends!
Savory Filipino Pork Adobo with a Sweet Pineapple Twist
Ingredients
Equipment
Method
- Heat oil in a heavy-based pot over high heat. Sear the pork shoulder in batches for about 4 minutes until golden brown on each side. Remove from the pot and set aside.
- Lower the heat and add the onion to the pot. Sauté for about 2 minutes until it starts to soften, then add the sliced garlic. Cook until fragrant and softened, about 1-2 minutes.
- Pour in the water, light soy sauce, dark soy sauce, rice vinegar, brown sugar, black peppercorns, and bay leaves. Stir to combine, then add the seared pork along with any collected juices back into the pot.
- Bring the mixture to a boil, then partially cover and reduce the heat to a gentle simmer. Cook for 1 ½ hours, until the pork is fork-tender.
- In a separate pan, sauté the pineapple pieces over medium heat until they are golden brown on each side, about 4 minutes. Set aside.
- Remove the pork from the pot and increase the heat. Boil the sauce on high until it reduces to about 1 ½ cups, achieving a thin syrupy consistency, which should take about 7-10 minutes.
- Return the pork and caramelized pineapple pieces to the reduced sauce, stirring to coat everything evenly. Heat through. Serve over jasmine rice and garnish with chopped green onions for a fresh finish.