TRADITIONAL ADOBO (Pork in Vinegar and Soy Sauce)

READY IN: 1hr 5mins
Top Review by Mama D4

This recipe is as good as my friend's mom's recipe and my kids love it! Since we move a lot, this is a great recipe for finishing up vinegars in my cupboard. I have used a variety of different vinegars and all have worked fine. A combination of red wine and rice vinegar gives it a more subtle flavor. Apple cider vinegar gives it a fresher flavor and white vinegar gives it the traditional tart taste. You may have to adjust the amount of sugar to compensate. I use raw sugar instead since the slightly molasses flavor compliments the soy sauce. Low-sodium soy sauce also keeps it from getting too salty. I double the sauce ingredients because my family loves the gravy over rice but I thicken it slightly with a cornstarch+water mixture after browning the meat. And, for speed and ease, I use country ribs and increase cooking time until tender.

Ingredients Nutrition

  • 1 12 lbs pork shoulder or 1 12 lbs pork butt, cut into 1-1/2" cubes
  • 13 cup vinegar
  • 2 tablespoons soy sauce
  • 1 teaspoon salt
  • 3 cloves garlic, minced
  • 1 small bay leaf
  • 14 teaspoon pepper
  • 1 tablespoon sugar
  • 12 cup water
  • 2 tablespoons cooking oil


  1. Combine all ingredients except cooking oil in a pot and let stand for at least 30 minutes.
  2. Simmer covered for 1 hour or until meat is tender.
  3. Drain and reserve the sauce.
  4. Heat cooking oil in a skillet.
  5. Brown meat on all sides.
  6. Transfer to a serving dish.
  7. Pour off all remaining oil from skillet.
  8. Add reserved sauce and cook for a minute or two scraping all browned bits sticking to pan.
  9. Pour sauce over meat and serve.

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