This fall of the bone Pressure Cooker Filipino Pork Adobo is to die for. Try my family’s secret recipe and taste what we have been cooking for generations.
First Generation Filipino American
Growing up as a First Generation Filipino American, I was exposed to many different flavors and food textures as a child. While some of the flavors were amazing others were not so amazing, it was all a tasting game at one point.
Pressure Cooker Pork Adobo
I remember eating Pork Adobo when I was little in my Tita Luces (Aunt) kitchen. Among her many delicious dishes, I came across Pork and Chicken adobo in her home. I fell in love with this dish and couldn’t wait till I would be able to prepare it for myself in the future.
Filipino Pork Adobo Sauce Ingredients
- Soy sauce
- Brown Sugar
- Bay Leaves
Pork Adobo Ingredients
I use a Filipino brand that is sold in my local Asian market. While my recipe is made using this brand you can sub it out for any other name brand. I personally choose to use the Filipino brand because it is a slightly sweeter version of the classic soy sauce.
I have had many recipe users give me feedback and I am here to clear the air. I use Filipino vinegar in my dishes and have had no issues. However, I have had some input on users who have used apple cider vinegar.
After testing it on my own I highly suggest you steer away from this swap out. If you are going to use a sub vinegar go for the WHITE VINEGAR option. Using apple cider vinegar has been reported to leave a VERY overpowering flavor and odd texture.
I know some of you who are new to trying this Filipino recipe, wonder why there is so much vinegar. To clarify, this is my family’s recipe, I know other families make it differently.
For example, others may be sweeter, saltier, or sourer than my family’s version. While my family’s recipe may use more vinegar than others, it still serves up a delicious dish that I have been eating for over 30 years.
I use light brown sugar but you can use any brown sugar you have on hand. Alternately if you do not have brown sugar feel free to use white granulated sugar.
I go crazy with garlic but please use as much as your family would like. Adding too much garlic can overpower the flavor of the dish, while not using enough can mean less flavor. The more you cook this recipe the more you will be able to tweak it and make it your own.
Instant Pot Filipino Pork Adobo
When I grew up and finally was able to properly use a working stove. I sat in my kitchen with my Tita Jho and watched her make this delicious dish using our family recipe.
The one thing she taught me as a young bright-eyed teenager. Was that it’s good to sit down and watch or listen to someone, who knows how to cook the dish and to learn by interacting with them. Most importantly it was about trial and error in executing the dish.
Mastering Pork Adobo
After many years of preparing this dish, I finally mastered it in my early 20’s. This dish has become a family favorite in my home and is highly requested from the kids.
One truth about this dish is making it on the stovetop has always been a multi-hour process for me. And let’s face it, it wasn’t made often because of this.
When I discovered the amazing Instant Pot pressure cooker I thought wow! My cooking soul mate is finally here and she is ready to create some delicious food for me.
Common Filipino Pork Adobo Questions
I’m here to answer all of your questions about preparing this delicious dish. This easy weeknight dinner option makes dinner time a breeze.
Do I have to marinate the meat?
No, you do not need to marinate your meat for this Filipino pork adobo recipe. I have never marinated my meat and it always comes out perfect.
Can I prepare the Filipino Pork Adobo over the stove?
Of course, you can prepare this pork adobo over the stove! The cooking time will greatly increase, as I typically cook my adobo dishes on low heat for at least an hour to an hour and a half per 2 lbs. My stepmom would usually throw a metal spoon into her pot over the stove to help break down the meat.
Is this an authentic Filipino Pork Adobo Recipe?
Yes! This is my families recipe and has been preapred for generations. Every home has their own version of how they prepare this filipino dish, this is my families version.
Why are we using brown sugar?
Well, simply put, that’s how I was taught to prepare it. My stepmom always added a bit of brown sugar to her recipe. Not only does it help round out the flavors, but it also thickens the sauce and really amplifies the flavors.
Easy Filipino Pork Adobo
I have successfully cut down the cooking time for this dish from two and a half hours to 15 minutes. Seriously though that’s a miracle in itself I tell you.
I really hope you enjoy my family’s take on this super popular dish in the Philippines. I hope you are able to share it with all of your friends and family.
More Pressure Cooker/ Instant Pot Recipes
- Instant Pot Copycat Olive Garden Chicken Gnocchi Soup
- Pressure Cooker Chicken Florentine
- Pressure Cooker Filipino Oxtail Soup
- Instant Pot Indian Butter Chicken
- 2 lb's of short ribs, or chicken, beef, pork cuts
- 6 Cloves of Garlic
- 1/3 Cup Light Brown Sugar
- 1/2 Cup of Soy Sauce, I use Filipino brand
- 1 Cup of White Vinegar (I use Filipino brand)
- 1 Tablespoon of Pepper Corn, or ground Pepper
- 4 Bay Leaves
- Salt and Pepper
- 1 Tablespoon of Water
- 1 Tablespoon of Corn Starch
- Plug in your pressure cooker and hit Saute or Chicken/Meat. Heat up oil and saute the garlic until about halfway cooked. Add the pork (or chicken, beef, pork cuts) with a dash of salt and pepper and saute until slightly browned.
- Add brown sugar and mix until blended with the meat. Add the Soy sauce, vinegar, black peppercorn (or ground pepper) bay leaves and mix well.
- Cover and apply manual 15 minutes.
- Once the timer has gone off let the pot do a 10 minute resting period and then release any extra steam out of the pot.
- Turn pot back onto saute or press the chicken/meat button again.
- Mix the cornstarch and water into a separate bowl and then add to the pot, mix well.
- Let pot boil for 5 minutes and then switch to warm.
- Serve over a bed of fresh jasmine rice.