18 Savory Pork Adobo Recipes Authentic

Craving a taste of the Philippines right in your own kitchen? Look no further than these 18 Savory Pork Adobo Recipes—each one bursting with tangy, garlicky, and oh-so-comforting flavors. Whether you’re a busy parent needing a quick weeknight dinner or a foodie eager to explore authentic global dishes, this roundup has a version of adobo to make your taste buds dance. Let’s dig in!

Classic Filipino Pork Adobo with Soy Sauce and Vinegar

This tangy, savory adobo is the ultimate comfort food—tender pork simmered in a garlicky soy-vinegar sauce that’s downright addictive.

Ingredients:

• 2 lbs pork shoulder, cut into 2-inch cubes
• ½ cup soy sauce
• ½ cup white vinegar
• 1 cup water
• 6 garlic cloves, smashed
• 1 tsp whole black peppercorns
• 3 bay leaves
• 1 tbsp brown sugar
• 2 tbsp neutral oil (like canola)

Instructions:

1. In a large pot or Dutch oven, heat 2 tbsp neutral oil over medium-high. Add pork shoulder and sear until browned on all sides, about 8 minutes.
2. Add 6 smashed garlic cloves and sauté for 1 minute until fragrant. Pour in ½ cup soy sauce, ½ cup white vinegar, 1 cup water, 1 tsp peppercorns, 3 bay leaves, and 1 tbsp brown sugar. Stir to combine.
3. Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally, until pork is fork-tender.
4. Uncover and simmer for another 15–20 minutes to reduce the sauce slightly. Discard bay leaves before serving.

The magic here? The vinegar mellows as it cooks, leaving behind a bold but balanced sauce that clings to every bite of pork.

Tip: For extra depth, let the adobo sit overnight—the flavors deepen beautifully!

Spicy Pork Adobo with Chili Peppers and Garlic

This bold Filipino-inspired dish balances tangy vinegar, savory soy, and fiery chilies for a punchy weeknight dinner that’ll wake up your taste buds.

Ingredients:

• 2 lbs pork shoulder, cut into 2-inch cubes
• ½ cup soy sauce
• ½ cup apple cider vinegar
• 1 head garlic, minced (about 2 tbsp)
• 2–3 red Thai chilies, sliced (or 1 tsp red pepper flakes)
• 1 tbsp brown sugar
• 1 tsp black peppercorns, cracked
• 2 bay leaves
• 1 tbsp neutral oil (like canola)

Instructions:

1. Heat oil in a Dutch oven over medium-high. Brown pork shoulder in batches, 3–4 minutes per side. Transfer to a plate.
2. Reduce heat to medium. Sauté garlic and chilies for 1 minute until fragrant. Pour in soy sauce, vinegar, brown sugar, peppercorns, and bay leaves, scraping up browned bits.
3. Return pork to the pot. Simmer covered for 1 hour, stirring occasionally, then uncover and cook 15–20 minutes until sauce reduces to a glossy glaze.

The magic here? The vinegar mellows as it cooks, leaving behind a sticky-sweet sauce with a slow-building heat from the chilies.

Tip: For extra depth, char the chilies in a dry skillet before adding them.

Coconut Milk Pork Adobo with Creamy Sauce

This Coconut Milk Pork Adobo turns the classic Filipino dish into a creamy, comforting meal with a rich sauce that begs to be spooned over rice.

• 2 lbs pork shoulder, cut into 2-inch cubes
• 1 cup full-fat coconut milk
• 1/2 cup soy sauce
• 1/2 cup apple cider vinegar
• 6 garlic cloves, minced
• 1 tbsp whole black peppercorns
• 3 bay leaves
• 1 tbsp brown sugar
• 1 tbsp vegetable oil

1. Heat 1 tbsp vegetable oil in a Dutch oven over medium-high. Brown the pork on all sides, about 5 minutes total.
2. Add 6 minced garlic cloves and sauté for 1 minute until fragrant.
3. Pour in 1/2 cup soy sauce, 1/2 cup apple cider vinegar, 1 tbsp brown sugar, 1 tbsp peppercorns, and 3 bay leaves. Stir to combine, then simmer uncovered for 30 minutes.
4. Reduce heat to low, add 1 cup coconut milk, and simmer for another 20 minutes until pork is fork-tender and sauce thickens slightly.
5. Discard bay leaves before serving.

The coconut milk mellows the tangy vinegar while adding a silky richness—perfect for soaking up with steamed jasmine rice.

Tip: For extra depth, toast the peppercorns in a dry pan for 1 minute before adding them to the pot.

Slow Cooker Pork Adobo with Pineapple

This sweet-savory Filipino-inspired adobo gets a tropical twist with juicy pineapple, making it a hands-off slow cooker winner.

Ingredients:

• 2 lbs boneless pork shoulder, cut into 2-inch cubes
• 1 cup fresh pineapple chunks (or canned, drained)
• ½ cup low-sodium soy sauce
• ½ cup apple cider vinegar
• ¼ cup packed brown sugar
• 6 garlic cloves, minced
• 2 bay leaves
• 1 tsp black peppercorns
• 1 tbsp olive oil
• Cooked rice, for serving

Instructions:

1. Heat 1 tbsp olive oil in a skillet over medium-high. Brown the pork on all sides (about 3 minutes per side), then transfer to the slow cooker.
2. Add ½ cup soy sauce, ½ cup vinegar, ¼ cup brown sugar, 6 minced garlic cloves, 2 bay leaves, and 1 tsp peppercorns to the slow cooker. Stir to coat the pork.
3. Cover and cook on LOW for 6 hours or HIGH for 3.5 hours, until the pork is fork-tender.
4. Stir in 1 cup pineapple chunks and cook uncovered on HIGH for 15 minutes to slightly caramelize the fruit.
5. Discard bay leaves and serve over rice, spooning the tangy-sweet sauce over everything.

The pineapple brightens the rich adobo sauce while keeping the pork melt-in-your-mouth tender—no stovetop babysitting required!

Tip: For extra depth, sear the pineapple chunks in the pork skillet before adding them in step 4.

Garlic Butter Pork Adobo with Crispy Bits

This Filipino-inspired twist on classic adobo packs rich garlic butter flavor and irresistible crispy edges—comfort food at its best.

Ingredients:

• 2 lbs pork shoulder, cut into 1.5-inch cubes
• 1/2 cup soy sauce
• 1/2 cup apple cider vinegar
• 1 head garlic (about 10 cloves), minced
• 1 tbsp whole black peppercorns
• 3 bay leaves
• 1/4 cup unsalted butter
• 1 tbsp brown sugar
• 1 cup water
• 2 tbsp neutral oil (like canola)

Instructions:

1. In a bowl, combine pork, 1/2 cup soy sauce, 1/2 cup vinegar, half the minced garlic, 1 tbsp peppercorns, and 3 bay leaves. Marinate 30 minutes at room temperature.
2. Heat 2 tbsp oil in a Dutch oven over medium-high. Remove pork from marinade (reserve liquid) and sear until browned, 3 minutes per side. Set aside.
3. In the same pot, melt 1/4 cup butter over medium heat. Add remaining garlic and cook 1 minute until fragrant. Stir in 1 tbsp brown sugar and reserved marinade, scraping up browned bits.
4. Return pork to pot, add 1 cup water, and bring to a simmer. Cover and cook 45 minutes, then uncover and simmer 15 more minutes until sauce reduces and pork develops crispy edges.

The magic here? Slow simmering renders the pork tender while letting the edges caramelize into salty-sweet, garlicky cracklings. Serve over rice to soak up every drop of that glossy sauce.

Tip: For extra-crispy bits, spread the cooked pork on a sheet pan and broil 2-3 minutes before serving.

Sweet and Sour Pork Adobo with Brown Sugar

This Filipino-inspired twist on classic adobo balances tangy vinegar with caramelized brown sugar for a sticky-sweet glaze that clings to tender pork.

Ingredients:

• 2 lbs pork shoulder, cut into 1.5-inch cubes
• 1/2 cup apple cider vinegar
• 1/3 cup soy sauce
• 1/4 cup packed brown sugar
• 6 garlic cloves, smashed
• 1 tsp whole black peppercorns
• 2 bay leaves
• 1 tbsp neutral oil

Instructions:

1. Heat 1 tbsp neutral oil in a Dutch oven over medium-high. Brown pork shoulder in batches (5 minutes per batch), transferring to a plate.
2. Return all pork to the pot. Add 1/2 cup apple cider vinegar, 1/3 cup soy sauce, 1/4 cup brown sugar, 6 garlic cloves, 1 tsp peppercorns, and 2 bay leaves. Bring to a boil, then reduce heat to low. Cover and simmer 1 hour, stirring occasionally.
3. Uncover and increase heat to medium. Cook 15–20 minutes, stirring frequently, until sauce reduces to a glossy glaze that coats the pork.

The magic here? The sugar caramelizes into a lacquer-like finish while the vinegar keeps it bright—no cornstarch slurry needed.

Tip: For extra depth, char the pork cubes slightly when browning—those crispy edges soak up the sauce beautifully.

Tangy Pork Adobo with Tamarind Paste

This Filipino-inspired adobo gets a bright, tangy twist from tamarind paste—perfect for when you crave something savory with a punch of acidity.

Ingredients:

• 2 lbs pork shoulder, cut into 2-inch cubes
• 1/3 cup soy sauce
• 1/3 cup apple cider vinegar
• 1/4 cup tamarind paste
• 6 garlic cloves, minced
• 2 bay leaves
• 1 tsp black peppercorns
• 1 tbsp brown sugar
• 1 tbsp neutral oil (like canola)
• 1 cup water

Instructions:

1. Heat 1 tbsp neutral oil in a Dutch oven over medium-high. Brown the pork on all sides, about 5 minutes total.
2. Add 6 minced garlic cloves and sauté for 1 minute until fragrant. Pour in 1/3 cup soy sauce, 1/3 cup apple cider vinegar, 1/4 cup tamarind paste, 2 bay leaves, 1 tsp black peppercorns, and 1 tbsp brown sugar. Stir to coat the pork.
3. Add 1 cup water, bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally, until the pork is fork-tender.
4. Uncover and simmer for 10 more minutes to thicken the sauce slightly. Discard bay leaves before serving.

The tamarind paste adds a fruity tang that balances the rich pork and salty-sweet sauce—it’s adobo with a fun, unexpected twist!

Tip: For extra depth, sear the pork in batches to avoid overcrowding the pot.

Herbed Pork Adobo with Bay Leaves and Thyme

This Filipino-inspired twist on classic adobo gets extra depth from earthy thyme and fragrant bay leaves—perfect for a cozy weeknight dinner.

Ingredients:

• 2 lbs boneless pork shoulder, cut into 2-inch cubes
• 1/2 cup soy sauce
• 1/2 cup apple cider vinegar
• 1 cup water
• 6 garlic cloves, smashed
• 1 tbsp whole black peppercorns
• 3 dried bay leaves
• 2 tsp fresh thyme leaves (or 1 tsp dried)
• 1 tbsp brown sugar
• 2 tbsp neutral oil (like canola)

Instructions:

1. Heat 2 tbsp neutral oil in a Dutch oven over medium-high. Brown pork shoulder in batches, 5 minutes per side. Transfer to a plate.
2. Reduce heat to medium. Add 6 smashed garlic cloves and sauté 1 minute until fragrant. Pour in 1/2 cup soy sauce, 1/2 cup apple cider vinegar, and 1 cup water, scraping up browned bits.
3. Return pork to the pot. Add 1 tbsp black peppercorns, 3 bay leaves, 2 tsp fresh thyme, and 1 tbsp brown sugar. Simmer covered for 1 hour, then uncovered for 30 minutes until pork is fork-tender and sauce reduces slightly.

The magic here? The thyme and bay leaves soften the tangy vinegar into a rich, aromatic sauce that clings to every bite of pork. Serve over steamed rice to soak it all up.

Tip: For extra depth, let the adobo sit overnight—the flavors deepen beautifully!

Pork Belly Adobo with Crispy Skin

This Filipino-inspired adobo transforms pork belly into a melt-in-your-mouth masterpiece with a golden, crackling crust—comfort food at its finest.

Ingredients

• 2 lbs pork belly, skin-on, cut into 2-inch cubes
• 1/2 cup soy sauce
• 1/2 cup apple cider vinegar
• 1/2 cup water
• 8 garlic cloves, smashed
• 1 tbsp whole black peppercorns
• 3 bay leaves
• 1 tbsp brown sugar
• 1 tbsp neutral oil (like canola)

Instructions

1. In a Dutch oven, combine pork belly, soy sauce, vinegar, water, garlic, peppercorns, bay leaves, and brown sugar. Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, turning pork occasionally.
2. Uncover and simmer 30 minutes more until liquid reduces by half. Remove pork (reserve sauce) and pat skin very dry with paper towels.
3. Heat oil in a skillet over medium-high. Sear pork, skin-side down, for 5–7 minutes until deep golden and crackling. Flip to brown other sides (2 minutes).
4. Serve pork drizzled with reserved sauce. The magic? That crispy skin contrasts the tender meat and tangy-sweet adobo glaze.

Tip: For extra-crispy skin, refrigerate cooked pork belly (uncovered) for 1 hour before searing to dry it further.

Healthy Pork Adobo with Less Sodium

This lighter take on Filipino adobo keeps all the tangy-savory flavor but cuts back on salt without sacrificing depth—perfect for weeknights when you crave something cozy but balanced.

Ingredients

• 1.5 lbs boneless pork shoulder, cut into 1.5-inch cubes
• 1/3 cup low-sodium soy sauce
• 1/3 cup apple cider vinegar
• 1 tbsp honey
• 4 garlic cloves, minced
• 1 tsp whole black peppercorns
• 2 bay leaves
• 1 tbsp olive oil
• 1/2 cup water

Instructions

1. In a bowl, combine 1/3 cup low-sodium soy sauce, 1/3 cup apple cider vinegar, 1 tbsp honey, and 4 minced garlic cloves. Add pork cubes, tossing to coat. Marinate 20 minutes at room temperature.
2. Heat 1 tbsp olive oil in a Dutch oven over medium-high. Remove pork from marinade (reserve liquid) and brown on all sides, about 5 minutes total.
3. Pour reserved marinade over pork, then add 1 tsp peppercorns, 2 bay leaves, and 1/2 cup water. Bring to a boil, then reduce heat to low. Cover and simmer 45 minutes, stirring occasionally, until pork is fork-tender.
4. Uncover and simmer 10 more minutes to slightly thicken the sauce. Discard bay leaves before serving.

The honey adds a subtle sweetness that balances the vinegar’s punch, while a quick simmer at the end gives the sauce a glossy, clingy texture. Serve over steamed jasmine rice to soak it all up!

Tip: For extra tang, splash in another 1 tbsp vinegar at the end—just stir it in right before serving.

Pork Adobo with Potatoes and Carrots

Pork Adobo with Potatoes and Carrots

This Filipino-inspired adobo is a cozy one-pot wonder—tender pork, hearty potatoes, and sweet carrots simmered in a tangy, garlicky sauce that’s pure comfort.

Ingredients:

• 2 lbs pork shoulder, cut into 1½-inch cubes
• 3 tbsp soy sauce
• 3 tbsp apple cider vinegar
• 4 garlic cloves, minced
• 1 tsp whole black peppercorns
• 2 bay leaves
• 1 tbsp brown sugar
• 1 cup water
• 1 tbsp vegetable oil
• 2 medium potatoes, peeled and cubed
• 2 large carrots, peeled and sliced into rounds

Instructions:

1. In a large bowl, combine pork, 3 tbsp soy sauce, 3 tbsp vinegar, minced garlic, 1 tsp peppercorns, and 2 bay leaves. Marinate for 20 minutes (or up to 1 hour).
2. Heat 1 tbsp oil in a Dutch oven over medium-high. Brown pork in batches, 3–4 minutes per side. Return all pork to the pot.
3. Pour marinade and 1 cup water into the pot. Add 1 tbsp brown sugar, stir, and bring to a boil. Reduce heat to low, cover, and simmer for 40 minutes.
4. Add potatoes and carrots. Simmer uncovered for 20–25 minutes until veggies are tender and sauce thickens slightly.
5. Discard bay leaves and serve over rice. The magic here? The vinegar mellows into a rich, savory-sweet glaze that clings to every bite.

Tip: For extra depth, let the adobo sit overnight—the flavors deepen beautifully!

Adobo Pork Chops with Soy Glaze

These juicy pork chops get a bold, savory-sweet kick from a sticky soy glaze—perfect for weeknights when you want big flavor fast.

Ingredients:

• 4 bone-in pork chops (about 1-inch thick)
• 3 tbsp soy sauce
• 2 tbsp apple cider vinegar
• 2 tbsp brown sugar
• 3 garlic cloves, minced
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 2 tbsp water

Instructions:

1. In a bowl, whisk together 3 tbsp soy sauce, 2 tbsp apple cider vinegar, 2 tbsp brown sugar, minced garlic, 1 tsp smoked paprika, and 1/2 tsp black pepper. Reserve half for the glaze.
2. Heat 1 tbsp olive oil in a large skillet over medium-high. Sear pork chops for 4–5 minutes per side until deeply browned. Reduce heat to medium, pour the marinade (not the reserved glaze) over the chops, and simmer for 3 minutes.
3. Transfer chops to a plate. Add the reserved glaze and 2 tbsp water to the skillet. Cook for 2 minutes, stirring, until thickened. Drizzle over chops.

The magic here? The glaze reduces to a glossy, caramelized finish that clings to every bite—no fancy techniques required.

Tip: For extra depth, add a pinch of red pepper flakes to the marinade.

Pork Adobo Stir-Fry with Bell Peppers

This quick and flavorful stir-fry brings Filipino adobo vibes to your weeknight dinner with tender pork and crisp-tender peppers in a tangy-savory sauce.

Ingredients:

• 1 lb pork tenderloin, thinly sliced into strips
• 1 red bell pepper, sliced into strips
• 1 green bell pepper, sliced into strips
• 3 cloves garlic, minced
• 1/3 cup soy sauce
• 1/4 cup apple cider vinegar
• 2 tbsp brown sugar
• 1 tbsp vegetable oil
• 1/2 tsp black pepper
• 1 bay leaf

Instructions:

1. In a bowl, whisk together 1/3 cup soy sauce, 1/4 cup apple cider vinegar, 2 tbsp brown sugar, and 1/2 tsp black pepper. Set aside.
2. Heat 1 tbsp vegetable oil in a large skillet over medium-high. Add pork strips and cook for 5 minutes, stirring occasionally, until lightly browned.
3. Add 3 cloves minced garlic and 1 bay leaf, stirring for 30 seconds until fragrant. Pour in the sauce mixture and bring to a simmer.
4. Reduce heat to medium-low, cover, and cook for 10 minutes until pork is tender.
5. Add bell peppers and stir-fry for 3–4 minutes until crisp-tender. Discard bay leaf before serving.

The magic here? The pork soaks up the bold adobo glaze while the peppers stay vibrant and snappy—no mushy veggies here!

Tip: For extra depth, let the pork marinate in the sauce for 30 minutes before cooking.

Adobo Pork Ribs with Honey Glaze

These sticky-sweet ribs are fall-off-the-bone tender, with a bold adobo marinade and a glossy honey finish—perfect for your next backyard BBQ.

Ingredients:

• 3 lbs pork ribs (St. Louis or baby back)
• 1/3 cup soy sauce
• 1/4 cup apple cider vinegar
• 6 garlic cloves, minced
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tsp black pepper
• 1/2 cup honey
• 1 tbsp olive oil

Instructions:

1. In a bowl, whisk together 1/3 cup soy sauce, 1/4 cup apple cider vinegar, 6 minced garlic cloves, 2 tbsp brown sugar, 1 tbsp smoked paprika, and 1 tsp black pepper. Place ribs in a large ziplock bag, pour marinade over them, and refrigerate for at least 4 hours (or overnight).
2. Preheat oven to 300°F. Line a baking sheet with foil. Remove ribs from marinade (reserve 1/4 cup) and arrange on the sheet. Cover tightly with foil and bake for 2.5 hours.
3. In a small saucepan, heat 1 tbsp olive oil over medium. Add reserved marinade and 1/2 cup honey. Simmer for 3 minutes until slightly thickened.
4. Uncover ribs, brush generously with glaze, and broil on high for 3–5 minutes until caramelized. Repeat glazing once more before serving.

The magic here? Slow roasting breaks down the ribs’ collagen, while the honey-adobo glaze adds a smoky-sweet crunch.

Tip: For extra char, finish ribs on a hot grill for 2 minutes per side after broiling.

Pork Adobo Stew with Chickpeas

This Filipino-inspired stew is a cozy one-pot wonder, with tender pork and creamy chickpeas simmered in a tangy-sweet adobo sauce.

Ingredients

• 1.5 lbs boneless pork shoulder, cut into 1-inch cubes
• 1 (15-oz) can chickpeas, drained and rinsed
• 1 medium yellow onion, thinly sliced
• 4 garlic cloves, minced
• 1/3 cup soy sauce
• 1/3 cup apple cider vinegar
• 1 tbsp brown sugar
• 1 tsp whole black peppercorns
• 2 bay leaves
• 1 tbsp olive oil
• 1 cup water

Instructions

1. Heat 1 tbsp olive oil in a Dutch oven over medium-high. Brown pork in batches (5 mins per batch), then set aside.
2. In the same pot, sauté onion for 3 minutes until soft. Add garlic and cook 30 seconds until fragrant.
3. Return pork to pot. Stir in 1/3 cup soy sauce, 1/3 cup vinegar, 1 tbsp brown sugar, 1 tsp peppercorns, and 2 bay leaves. Pour in 1 cup water and bring to a boil.
4. Reduce heat to low, cover, and simmer for 1 hour, stirring occasionally.
5. Add chickpeas and simmer uncovered for 15 minutes until sauce thickens slightly. Discard bay leaves before serving.

The magic here is how the chickpeas soak up the bold adobo flavors while keeping their texture—no mushy beans! Serve over rice to catch every drop of that glossy sauce.

Tip: For extra depth, swap half the water with chicken broth or add a splash of coconut milk at the end.

Adobo Pork Tacos with Fresh Salsa

These tender, smoky adobo pork tacos get a bright lift from a zesty homemade salsa—perfect for taco night with a flavorful twist!

Ingredients:

• 1.5 lbs boneless pork shoulder, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 (7 oz) can chipotle peppers in adobo sauce, minced (about 2 tbsp sauce reserved)
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp kosher salt
• 1/2 cup chicken broth
• 8 small corn tortillas, warmed
• 1 cup diced fresh tomatoes
• 1/4 cup finely chopped red onion
• 1/4 cup chopped cilantro
• 1 tbsp lime juice
• 1/2 tsp salt

Instructions:

1. Heat olive oil in a Dutch oven over medium-high. Add pork shoulder and sear until browned on all sides, about 8 minutes. Transfer to a plate.
2. In the same pot, sauté yellow onion for 3 minutes until soft. Add garlic, cumin, oregano, and 1/2 tsp salt; cook 1 minute until fragrant.
3. Stir in minced chipotles, reserved adobo sauce, and chicken broth. Return pork to the pot, cover, and simmer on low for 1.5 hours until fork-tender.
4. Meanwhile, mix tomatoes, red onion, cilantro, lime juice, and 1/2 tsp salt in a bowl for the salsa. Refrigerate until serving.
5. Shred pork with forks, then serve on warmed tortillas topped with salsa.

The slow-cooked pork melts into the smoky adobo sauce, while the salsa adds a crisp, tangy contrast that’ll have everyone reaching for seconds.

Tip: For extra richness, drizzle tacos with crema or crumble queso fresco on top.

Pork Adobo Fried Rice with Scrambled Eggs

Transform leftover pork adobo into a hearty, flavor-packed fried rice that’s perfect for breakfast or a quick weeknight dinner.

Ingredients:

• 2 tbsp vegetable oil, divided
• 2 large eggs, lightly beaten
• 1 cup cooked pork adobo, shredded or chopped
• 3 cups cooked white rice (preferably day-old)
• 2 tbsp soy sauce
• 1 tbsp adobo sauce (from the pork adobo)
• 1/2 tsp black pepper
• 2 green onions, thinly sliced

Instructions:

1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add the beaten eggs and scramble until just set, about 1–2 minutes. Transfer to a plate and set aside.
2. In the same skillet, heat the remaining 1 tbsp vegetable oil. Add the pork adobo and cook for 2 minutes, stirring occasionally, until slightly crispy.
3. Add the cooked rice, breaking up any clumps with a spatula. Stir-fry for 3 minutes until lightly toasted.
4. Pour in the soy sauce, adobo sauce, and black pepper, tossing to coat evenly. Cook for another 2 minutes.
5. Fold in the scrambled eggs and green onions, reserving a few for garnish. Cook for 1 minute more to heat through.

The magic here? The tangy-savory adobo sauce infuses every bite of rice, while the scrambled eggs add a fluffy contrast. Serve with extra green onions for a fresh finish.

Tip: For extra crunch, top with fried garlic or serve with a side of pickled vegetables.

Adobo Pork Skewers with Grilled Pineapple

These sweet-savory skewers are a weeknight win, with tender pork and caramelized pineapple soaking up a garlicky adobo marinade.

Ingredients

• 1.5 lbs pork shoulder, cut into 1-inch cubes
• 1 cup pineapple chunks (fresh or canned)
• 1/3 cup soy sauce
• 1/4 cup apple cider vinegar
• 3 tbsp brown sugar
• 4 garlic cloves, minced
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 2 tbsp olive oil
• Wooden skewers, soaked in water 30 minutes

Instructions

1. Marinate: Whisk together 1/3 cup soy sauce, 1/4 cup vinegar, 3 tbsp brown sugar, 4 minced garlic cloves, 1 tsp smoked paprika, and 1/2 tsp black pepper. Toss pork cubes in marinade; refrigerate 2 hours (or overnight).
2. Skewer: Thread pork and 1 cup pineapple chunks onto soaked skewers, alternating pieces. Reserve marinade.
3. Grill: Heat grill to medium-high (400°F). Brush grates with 2 tbsp olive oil. Cook skewers 4-5 minutes per side, basting with reserved marinade, until pork reaches 145°F and pineapple chars.

The magic here? The pineapple’s acidity tenderizes the pork while its sugars caramelize into sticky perfection—no fancy tools required.

Tip: For extra flavor, reduce leftover marinade in a saucepan until syrupy (5 minutes) and drizzle over skewers.

Conclusion

With 18 deliciously savory Pork Adobo recipes, this roundup offers something for every home cook—whether you’re craving authentic Filipino flavors or a creative twist. We hope you find a new favorite! Don’t forget to share your cooking adventures in the comments and pin this article to spread the adobo love. Happy cooking!