If you’re looking for an easy way to bring bold and comforting flavors to your table, this quick Filipino adobo recipe is the answer.
Known for its tender meat, rich soy-vinegar sauce, and a perfect balance of sweet and savory notes, adobo is a culinary treasure from the Philippines that’s simple to prepare yet incredibly satisfying.
Whether you’re new to Filipino food or revisiting a beloved favorite, this recipe delivers restaurant-quality results in under an hour.
Why This Adobo Recipe Is So Special
Filipino adobo is more than just food; it’s a cultural icon. At its core, it’s a dish of meat braised in a tangy soy and vinegar sauce. This recipe takes the traditional flavors and makes them even easier to prepare.
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Pineapple chunks add a touch of sweetness, while fresh jalapeños provide a subtle kick, elevating the dish to a new level of complexity.
The best part? This recipe is family-friendly and perfect for meal prep. Pair it with coconut rice for an extra layer of richness, and you’ve got a complete meal that’s sure to impress.
Tips for Making Adobo Effortlessly
- Choose the Right Cut of Meat: Pork shoulder or butt works best because they stay tender during cooking. Chicken thighs are a great alternative if you want a lighter option.
- Prep Ahead: Marinate the meat overnight in soy sauce, vinegar, and garlic to deepen the flavors.
- Control the Sweetness: Adjust the amount of honey or pineapple to suit your taste. A little goes a long way.
- Layer the Heat: Jalapeños add a fresh bite, but feel free to substitute with milder peppers if you’re cooking for kids.
Customizing This Easy Recipe to Your Needs
This quick Filipino adobo recipe is versatile enough to accommodate various dietary needs and preferences:
- Vegan Option: Swap the pork for tofu or jackfruit and use coconut aminos instead of soy sauce.
- Gluten-Free: Use tamari or a gluten-free soy sauce alternative.
- Low-Carb: Skip the pineapple chunks and pair it with cauliflower rice instead of traditional jasmine rice.
These simple tweaks ensure everyone at your table can enjoy this comforting dish.
Why Coconut Rice Completes the Meal
Coconut rice is the ultimate pairing for adobo. The creamy, slightly sweet flavors from the coconut milk balance the tanginess of the sauce, creating a harmonious bite every time.
Plus, it’s as easy to make as regular rice—just combine jasmine rice with coconut milk, and let it cook to fluffy perfection.
Make It a Meal Prep Star
Filipino adobo is perfect for meal prepping because it stores and reheats beautifully. Make a big batch and divide it into containers with a side of coconut rice.
It’ll keep well in the fridge for up to four days, making it a lifesaver on busy weeknights.
Bring Bold Flavors to Your Table
This quick Filipino adobo recipe is a celebration of flavor, tradition, and simplicity. Its tangy, sweet, and savory profile, combined with tender meat and aromatic rice, makes it a go-to dish for food lovers of all levels.
This easy recipe promises to deliver comfort and joy in every bite.
Easy Filipino Adobo Recipe
Equipment
- Large skillet with high sides
- Medium pot with lid
- Bowl
Ingredients
For the Adobo:
- 2 pounds pork shoulder or butt cut into 1½- to 2-inch cubes
- Freshly ground pepper
- ¾ cup low-sodium soy sauce
- ⅓ cup white vinegar
- ¼ cup honey
- 2 tablespoons extra-virgin olive oil
- 6 garlic cloves minced or grated
- 4 dried bay leaves
- 1 cup fresh pineapple chunks
- 1 to 2 jalapeño peppers seeded and sliced (optional)
For the Coconut Rice:
- 1 14-ounce can full-fat unsweetened coconut milk
- 1 cup uncooked jasmine rice
Instructions
Adobo:
- Lightly coat the pork with ground black pepper. In a bowl, combine the soy sauce, vinegar, honey, and 1 cup of water to create the sauce.
- Heat olive oil in a large, high-sided skillet over medium-high heat. Add the pork in batches and brown each side for about 2 minutes, ensuring it’s evenly seared. Remove each batch and set aside.
- Return all of the pork to the skillet, then stir in the minced garlic. Sauté until aromatic, about 1–2 minutes. Add the prepared sauce along with the bay leaves. Lower the heat to a gentle simmer, cover, and cook for 30–40 minutes. Stir occasionally to prevent sticking. If the sauce reduces too quickly, add ¼ cup water. Stir in the pineapple chunks during the last few minutes of cooking to infuse sweetness.
- Discard the bay leaves. Serve the adobo hot over coconut rice, garnished with sliced jalapeños for a spicy kick, if desired.
Coconut Rice:
- Combine the coconut milk and ½ cup of water in a medium pot, then bring it to a boil over medium-high heat. Stir in the jasmine rice, reduce the heat to low, and cover the pot tightly.
- Allow the rice to cook undisturbed for 10 minutes, then turn off the heat. Keep the lid on and let the rice steam for an additional 15 minutes to absorb the flavors. Fluff the rice with a fork before serving.
Notes
- If you prefer, you can substitute chicken thighs or breasts for the pork.
- Add the pineapple chunks just before serving for a fresher, more vibrant flavor.
- Adjust the jalapeño slices based on your spice tolerance.
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.