White Pork Adobo

My first encounter with Filipino adobo was chicken adobo. I didn’t realize there were multiple ways to make Filipino adobo until a friend suggested adding coconut milk to it. I was initially mistaken that the coconut milk was what made it a “white” adobo. Upon further research, I found out that white adobo uses salt instead of soy sauce. Nevertheless, adobo in any which way continues to be one of Dude’s favourites because he loves the tanginess of the sauce and this one is no exception.

I am using pork shoulder in this recipe but you can easily substitute pork belly, pork ribs or chicken. 

Ingredients

3 pounds pork shoulder, cut into 2 inch pieces
1 tablespoon salt
1 onion, cut into eighths
8 cloves garlic, smashed
½ cup vinegar (1 cup if using stovetop)
1 cup water (only if using stovetop)
1 tablespoon sugar
2 teaspoons peppercorns
3 bay leaves

Instructions

1. Season the pork pieces with the salt.

Electric Pressure Cooker

2. Using an electric pressure cooker, press Sauté, adjust it to high heat. Once the pot is hot, heat vegetable or canola oil. Add half the pork and brown each side for about 2-3 minutes. Remove into a bowl. Repeat with the remaining pork.
3. Add the onion. Sauté until the onion is softened and translucent. Add the garlic and sauté for another 30 seconds or until fragrant. Cancel sauté mode. 
4. Return the pork along with any juices. Add ½ cup vinegar, sugar, peppercorn, and bay leaves.
5. Close and lock the lid, making sure the sealing knob is on sealing. Pressure cook on high for 30-45 minutes.
6. Once the cooking is done, you can release the pressure by the quick or natural pressure release.
7. Press Sauté, adjust to high. Simmer for another 10 minutes until the sauce is reduced and thickened, stirring occasionally. 
8. Serve with Jasmine rice.

Stovetop

1. In a Dutch Oven or sauté pan on medium high heat, add oil. Add half the pork and brown each side for about 2-3 minutes. Remove into a bowl. Repeat with the remaining pork.
2. Add the onion. Sauté until the onion is softened and translucent. Add the garlic and sauté for another 30 seconds or until fragrant. 
3. Return the pork along with any juices. Add 1 cup vinegar, 1 cup water, sugar, peppercorn, and bay leaves.
4. Bring the pot to a boil then lower the heat to simmer, cover and let cook for 1 hour until the pork is soft and fork-tender.
5. Remove the lid and simmer the sauce for another 20-30 minutes until the sauce is reduced and thickened, stirring occasionally.
6. Serve with Jasmine rice.

Print Recipe

5 from 1 vote

White Pork Adobo

My first encounter with Filipino adobo was chicken adobo. I didn’t realize there were multiple ways to make Filipino adobo until a friend suggested adding coconut milk to it. I was initially mistaken that the coconut milk was what made it a “white” adobo. Upon further research, I found out that white adobo uses salt instead of soy sauce. Nevertheless, adobo in any which way continues to be one of Dude’s favourites because he loves the tanginess of the sauce and this one is no exception.

I am using pork shoulder in this recipe but you can easily substitute pork belly, pork ribs or chicken.

Prep Time30 minutes mins

Cook Time40 minutes mins

Course: Main Course

Cuisine: Asian, Filipino

Keyword: pork, sauce

Servings: 6 servings

Ingredients

• 3 pounds pork shoulder cut into 2 inch pieces
• 1 tablespoon salt
• 1 onion cut into eighths
• 8 cloves garlic smashed
• ½ cup vinegar (1 cup if using stovetop)
• 1 cup water (only if using stovetop)
• 1 tablespoon sugar
• 2 teaspoons peppercorn
• 3 bay leaves

Instructions

• Season the pork pieces with the salt.

Electric Pressure Cooker

• Using an electric pressure cooker, press Sauté, adjust it to high heat. Once the pot is hot, heat vegetable or canola oil. Add half the pork and brown each side for about 2-3 minutes. Remove into a bowl. Repeat with the remaining pork.
• Add the onion. Sauté until the onion is softened and translucent. Add the garlic and sauté for another 30 seconds or until fragrant. Cancel sauté mode.
• Return the pork along with any juices. Add ½ cup vinegar, sugar, peppercorn, and bay leaves.
• Close and lock the lid, making sure the sealing knob is on sealing. Pressure cook on high for 30-45 minutes.
• Once the cooking is done, you can release the pressure by the quick or natural pressure release.
• Press Sauté, adjust to high. Simmer for another 10 minutes until the sauce is reduced and thickened, stirring occasionally.
• Serve with Jasmine rice.

Stovetop

• In a Dutch Oven or sauté pan on medium high heat, add oil. Add half the pork and brown each side for about 2-3 minutes. Remove into a bowl. Repeat with the remaining pork.
• Add the onion. Sauté until the onion is softened and translucent. Add the garlic and sauté for another 30 seconds or until fragrant.
• Return the pork along with any juices. Add 1 cup vinegar, 1 cup water, sugar, peppercorn, and bay leaves.
• Bring the pot to a boil then lower the heat to simmer, cover and let cook for 1 hour until the pork is soft and fork-tender.
• Remove the lid and simmer the sauce for another 20-30 minutes until the sauce is reduced and thickened, stirring occasionally.
• Serve with Jasmine rice.