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Mom’s Filipino Pork Adobo Recipe

  • Author: Diana of
  • Prep Time: 5 mins
  • Cook Time: 1 hour 15 mins
  • Total Time: 1 hour 20 mins
  • Yield: 2-3 1x
  • Category: Entree
  • Cuisine: Filipino


Here’s one of my family’s comfort food recipes from our house to yours. It’s my Mom’s Filipino Pork Adobo Recipe. I took some photos and wrote some tips above to help you out with this recipe, so read through the photos for some extra info. This may be a little salty for some so be sure to serve it with plain rice to balance out the flavors. The pork isn’t traditionally shredded like the photos show, but that’s my sister’s touch on the recipe, and it’s how I like to eat mine, too. This meal requires few ingredients and though it’s not the fastest, it is one of the easiest things I make. Enjoy!


  • 1 tablespoon oil
  • 1/2 tablespoon granulated sugar
  • 1 pound boneless pork loin (thick cut), cut into 1″ pieces
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • couple dashes garlic powder (about 1/4 teaspoon)
  • couple dashes onion powder (about 1/4 teaspoon)
  • 1/4 cup soy sauce
  • 1/4 cup water
  • 1 tablespoon white vinegar
  • cooked rice, for serving (we like jasmine)


  1. Heat oil in a large pan (I like using my le creuset style pot) on medium heat. Add sugar. Watch carefully for when the sugar turns golden brown. Add pork. Add salt and pepper and cook 3-5 minutes without turning/stirring, until the bottom is browned nicely. Turn and cook another 3-5 minutes without turning/stirring until the bottom is browned nicely. Note: If doubling recipe, cook the pork in batches. Otherwise, the pork will get crowded and it won’t brown.
  2. Add garlic powder and onion powder and stir. Stir in soy sauce and water and cook until boiling. Stir in vinegar and cook till boiling. Cover, reduce heat to simmer, and cook for 1 hour, or until tender, stirring occasionally.
  3. If there is still liquid left in the pan, increase heat to medium/medium-high and cook until the liquid is almost evaporated. If you’re shredding your pork, while the liquid reduces, use the back of a wooden spoon, pushing down on the pork, to shred the meat. Note: It’s not traditional to shred the pork like this, but it’s how my sister and I like it.
  4. Serve with plain rice. Enjoy!


PS: I like to double this recipe so I have leftovers. I don’t like leftovers of many things, but this re-heats nicely. As is, the recipe serves 2-3 (I seem to consume extra pork when we have this recipe, so I’d double this recipe if you’re serving more than 2 or if you want leftovers).

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