TRADITIONAL ADOBO (Pork in Vinegar and Soy Sauce)

Total Time
1hr 5mins
Prep 5 mins
Cook 1 hr

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.
Most Helpful

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.

Mama D4 January 30, 2010

It was FABULOUS! I have made it repeatedly since my husband has a coworker who brings in authentic adobo and he loves it. I totally changed this one up seeing as how we are trying to lose weight though: I use chicken breasts or pork chops cut into pieces, Splenda instead of sugar, add onion and no cooking oil. I brown the meat, onion and garlic. Then I combine the remaining ingredients with 1/2 c. extra water and 1 c. instant brown rice, and simmer for a good 10-15 minutes. The rice soaks up the gravy and is SOOO flavorful. I serve with steamed broccoli. DEFINATELY A FAVORITE! Thanks for posting!

wilksterette August 08, 2008

Very good. Next time I will thicken the sauce with some corn starch just before serving though.

sugar momma February 10, 2010