We love a good pork recipe just like this instant pot pork recipe. If you are looking for more pork recipes, check out this Air Fryer Spinach Stuffed Pork Chops recipe, it’s full of sun-dried tomatoes, spinach, and cheese. Or try the Best Damn Air Fryer Pork Chops, perfectly seasoned. Make Air Fryer Pork Chops without Breading, made with rosemary garlic butter!
Filipino Pork Adobo
Are you ready for the most succulent pork recipe you have ever had? If that is a yes, then you have to try this instant pot pork adobo recipe. I am not kidding when I tell you that the meat literally falls apart in your mouth.
The layers of aromatic flavors make it taste like it has been cooking allllll day, when in reality it is done in under an hour and in one pot nonetheless.
Cooking the pork adobo in an instant pot over high pressure is not the traditional way to make it, but this is they way we are making it today because it comes out perfectly every time and you will get the most tender meat.
This recipe is a family favorite that my kids have been enjoying for years. Even though the ingredients are simple, the flavors are robust and I hope you love it as much as we do!
What is Pork Adobo?
Pork adobo is essentially a delicious filipino pork stew. It is typically made by braising a meat in a briny mixture of soy sauce, vinegar, bay leaves, and whole peppercorns. But, of course there are many different versions based on where you are from within the Philippines.
Some versions of adobo contain coconut milk, honey, and even fruit, so each variant will be unique in its own way.
It is traditionally cooked on the stove in a pan, but today we are making it in an instant pot because, well, we can. Pork adobo is a fairly simple recipe, the hardest part will be cutting up the onion and cubing up the pork (unless you buy it pre-cut)!
Where did Filipino Pork Adobo Originate?
Adobo is considered the “unofficial” national dish of the Philippines, where it originated.
When the Spanish arrived in the Philippines, they dubbed the dish “adobo de los naturales” which translates to adobo of the natives. It is based off the Spanish word “adobar” which refers to a pickling sauce or marinade.
Back before there was any refrigeration on the Filipino hot, tropical islands, the native people learned that by combining vinegar with soy sauce preserved the meat. The high acidity and high salt content helped ward off any bacteria growth.
Is Adobo only Made with Pork?
If you are wondering if adobo is only made with pork, it’s not. Since there is so much diversity in the islands; consisting of 175 ethnicities and 182 languages, they have a running joke that there are probably as many versions of adobo as there are islands in the Philippines, which is more than 7,000!
Technically chicken is in first place of the most popular protein that is used, but pork is a close second. It can even be made with pork and chicken combined!
Other proteins that can also be used are seafood like fish, shrimp, and squid. Or more unique ingredients like quail, duck, chicken livers and chicken feet. Some vegetarian versions are made with tofu, bamboo shoots, and kangkong (a leafy vegetable similar to spinach)
Filipino Pork Adobo vs. Mexican Pork Adobo
Filipino adobo is often mixed up with Mexican adobo simply based on the name. The flavor profiles on each dish couldn’t be more different, however. Filipino adobo is made with tangier ingredients a.k.a. soy sauce and vinegar. While Mexican adobo is full of spices and herbs such as cumin, oregano, chilies, tomatoes, and paprika.
What is the Best Pork Cuts to Use in Pork Adobo?
Here are some of the best cuts of pork that can be used in pork adobo.
- Pork Shoulder Roast: When I make this recipe, I prefer to use pork shoulder. It is a leaner cut, but typically has fat on it that you are welcome to cut off the pieces.
- Pork Belly: A fatty choice of pork for this recipe, but a very popular choice.
- Pork Butt
- Pork Side Ribs
- Pork Tenderloin: Another lean cut of pork that can be used.
PRO TIP! To save time, go to the butcher counter and have them cut your pork into 2-inch chunks. That way you don’t have to cut it yourself.
Making Traditional Filipino Adobo
The quality of the ingredients is imperative for the success of this dish. To make more authentic Filipino adobo, you will want to use Filipino ingredients. Silver Swan Lauriat soy sauce is a brand of filipino soy sauce (aka toyo) that is our favorite. The Filipino vinegar that we like is Datu Puti vinegar. If you have a local Asian grocery store you can probably find these items. If not, try ordering them online.
Pressure Cooker Pork Adobo Ingredients
Here are the basic ingredients to make pork adobo in an instant pot. For the full list of ingredients, check out the recipe card at the bottom of this post.
- Pork: There are a variety of pork cuts you can use. It will need to be cut into 1 1/2 – 2 inch chunks.
- Oil: I use peanut oil, olive oil, or avocado oil.
- Onion: A large or medium onion (white or yellow onion will work). It will need to be halved and then sliced in chunks.
- Garlic: Quite a few garlic cloves are used here 10-12 cloves, which is basically a full head of garlic. Make sure to use fresh not dried garlic. You can adjust the garlic up and down based on your love of garlicky flavors.
- Soy Sauce: A filipino soy sauce can be used or just regular soy sauce can be used.
- Vinegar: I use filipino cane sugar vinegar when I make pork adobo. If white vinegar or apple cider vinegar is all you have that will work, also.
- Pepper: Whole black peppercorn is a must for this recipe. It also includes freshly ground black pepper. They can be removed after cooking.
- Sugar: We use brown sugar to add a hint of sweetness.
- Bay Leaf: You will need a few bay leaves also known locally as dahon ng laurel.
How to Make Pork Adobo in the Instant Pot
Here are the basic instructions for making pork adobo. Check out the recipe card below for the full instructions.
- Sear Pork: Press the sauté button to use the sauté mode on the instant pot. Once it is hot, add in the tablespoon of the oil. Add in the pork and cook until all of the sides are browned. You are just browning the pork make sure not to fully cook it. Pull the pork pieces out of the pressure cooker and put into a bowl or on a plate.
- Saute Aromatics: Add the onions into the instant pot and sauté for 3-5 minutes. Add the minced garlic cloves, brown sugar, whole black peppercorns, pepper, and dried bay leaves. Sauté just for about a minute. Scrape any browned bits that may have cooked to the bottom of the pot. Add the pork back in.
- Add Liquids and Deglaze: Pour in vinegar and 1/2 cup soy sauce. Scrape any browned bits that may have cooked to the bottom of the pot. Add the pork back in, giving it a quick stir and making sure that the pork is all partially submerged in the liquid.
- Pressure Cook Pork: Put the lid on the pressure cooker, turn the venting knob to the sealing position. Pressure cook for 15 minutes at high pressure. Allow it to natural release for 10 minutes. After that release pressure with a quick release by turning the venting know to the venting position. Carefully open lid.
- Thicken Sauce: If you would like to thicken the sauce, pull the pork meat out with a slotted spoon into a serving bowl. Turn on the sauté function again and bring the adobo sauce up to a simmer. Mix 2 1/2 tablespoons of cornstarch with 3 tablespoons of water in a small bowl. Mix that into the hearty stew liquid. Taste the sauce, season with more soy sauce or salt if needed. Add the pork chunks back in.
- Enjoy! Pull out the bay leaves and peppercorns if you like. Serve with white rice.
What to Serve with Pork Adobo
Steamed fluffy Jasmine rice is a must when looking for sides to go with pork adobo. The rice helps soak up all of the adobo sauce and adds a neutral back drop for all of the flavors in the adobo.
Here are some more great sides that go well with pork adobo:
- Appetizers: Some Asian inspired appetizers would work well with pork adobo such as air fryer frozen egg rolls, fried wontons, crab rangoon, spring rolls, lettuce wraps,
- Salad: Pair the adobo with a healthy side salad for refreshing flavor. You could even make a Chinese chicken salad.
- White Rice Alternatives: Serve along side some cooked quinoa, brown rice, or cauliflower rice.
- Fresh Fruit: Any cut up fresh fruit that you love will go great with pork adobo.
- Vegetables: You could serve some veggies like this roasted parmesan asparagus, squash and zucchini in the air fryer, roasted broccoli in air fryer, or brussels sprouts with bacon in air fryer. Even stir fried vegetables or microwave vegetables would go well.
What does Pork Adobo Taste Like?
Since pork adobo is made with vinegar this dish ends up a little tangy yet savory. It gets a punch of umami flavor from the soy sauce. You also get a touch of sweetness from the brown sugar and a faint earthy tone from the bay leaves.
When you bite down on the whole peppercorns, you get a peppery explosion that isn’t overly spicy, but you can remove them before serving, if you like.
One of the great things about pork adobo is how well it heats up as leftovers and still has great flavor and tender meat.
Recipe Tips & Variations
- Add some spiciness. If you would like to add a little heat, add one red dried chili pepper.
- Add in ginger. Ginger goes hand in hand with many Asian recipes. It will work here, also, if you would like to add a bit of a different flavor profile.
- Sear pork. For best pork flavor, sear the pork on all sides using the sauté function in the pressure cooker.
- A bit sweeter. If you would like it sweeter just add more brown sugar.
- Make it tangier. Add some more vinegar for a little more tang.
How to Store and Reheat Pork Adobo
This pork adobo is great as leftovers because it reheats well.
How to refrigerate instant pot pork adobo? Let the cool and put in airtight containers. According to the USDA, pork should last about 3-4 days in the fridge.
How do you reheat pork adobo in microwave? Put a small amount of the pork adobo in a microwave safe dish, heat for one minute, test, then heat at 30 second intervals as needed.
How to reheat on the stove: Reheat pork adobo in a skillet over medium heat, flipping around occasionally until heated through.
How to freeze pork adobo? Let adobo cool completely before putting into an airtight, freezer safe container. It can be frozen for 2-3 months, just be sure to label with the recipe and date.
How to thaw frozen pork adobo? Thaw frozen cooked pork adobo in the refrigerator overnight until defrosted.
Try these other instant pot recipes!
- Instant Pot Black Bean Soup
- Instant Pot Tortellini Soup with Sausage
- Italian Lentil Soup in Instant Pot
- Instant Pot Pho
- Instant Pot Chicken Adobo
If you’ve tried this pork adobo in instant pot recipe, don’t forget to give me a star rating and leave me a comment below. I love to hear from people who have made my recipes!
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Instant Pot Pork Adobo
Ingredients
- 1 tablespoon vegetable oil
- 2 pounds pork shoulder, cut into 2 inch chunks
- 10-12 garlic cloves, minced
- 1 medium onion, halved and sliced
- 2 teaspoons brown sugar
- 1 teaspoon ground black pepper
- 1/8 teaspoon whole black peppercorns
- 4 bay leaves, whole
- 1/2 cup soy sauce
- 1/2 cup white vinegar
- 1/2 cup water
- 2 1/2 tablespoons cornstarch, optional, to thicken sauce
Instructions
-
Press the sauté button to use the sauté mode on the instant pot. Once it is hot, add in the oil. Add in the pork and cook until all of the sides are browned. You are just browning the pork make sure not to fully cook it. Pull the pork pieces out of the pressure cooker and put into a bowl or on a plate.
-
Add the onions into the instant pot and sauté for 3-5 minutes. Add the minced garlic cloves, brown sugar, whole black peppercorns, pepper, and dried bay leaves. Sauté just for about a minute. Scrape any browned bits that may have cooked to the bottom of the pot. Add the pork back in.
-
Pour in vinegar, soy sauce, and water. Scrape any browned bits that may have cooked to the bottom of the pot. Add the pork back in, giving it a quick stir and making sure that the pork is all partially submerged in the liquid.
-
Put the lid on the pressure cooker, turn the venting knob to the sealing position. Pressure cook for 15 minutes at high pressure. Allow it to natural release for 10 minutes. After that release pressure with a quick release by turning the venting knob to the venting position. Carefully open lid.
-
If you would like to thicken the sauce, pull the pork meat out with a slotted spoon into a serving bowl. Turn on the sauté function again and bring the adobo sauce up to a simmer. Mix 2 1/2 tablespoons of cornstarch with 3 tablespoons of water in a small bowl. Mix that into the hearty stew liquid. Taste the sauce, season with more soy sauce or salt if needed. Add the pork chunks back in.
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Pull out the bay leaves and peppercorns if you like. Serve with white rice.
Equipment
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Pressure Cooker
Recipe Notes
- Add some spiciness. If you would like to add a little heat, add one red dried chili pepper along.
- Add in ginger. Ginger goes hand in hand with many Asian recipes. It will work here, also, if you would like to add a bit of a different flavor profile.
- A bit sweeter. If you would like it sweeter just add more brown sugar.
- Make it tangier. Add some more vinegar for a little more tang.
* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.
Nutrition Information
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