Pressure-Cooked Filipino Pork Adobo with Seasonal Vegetables
A weeknight-friendly Filipino pork adobo recipe pressure-cooked to tender perfection, highlighting seasonal vegetables such as green beans and carrots. This traditional braised dish uses classic Filipino flavors of vinegar, soy sauce, garlic, and bay leaves, delivering comfort and robust taste with familiar techniques.
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Overview
This Pressure-Cooked Filipino Pork Adobo with Seasonal Vegetables is a swift and flavorful rendition of the beloved Filipino classic. Using a pressure cooker, the pork becomes irresistibly tender in a fraction of the time, while seasonal vegetables like green beans and carrots add vibrant color and nutrition. The combination of vinegar, soy sauce, garlic, and bay leaves creates a savory, tangy, and aromatic sauce that clings beautifully to every bite.
Why you’ll love it
- Speed & tenderness: Pressure cooking dramatically reduces cooking time while infusing the pork with deep flavors.
- Seasonal vegetables: Incorporates fresh green beans and carrots for added texture and nutrients.
- Versatility: Ideal for weeknight dinners or meal prep, pairs well with steamed rice or garlic fried rice.
- Authentic flavors: Classic Filipino ingredients and technique deliver a comforting and robust taste.
Ingredient notes
- Pork shoulder: Choose a well-marbled cut for tenderness and flavor. Cut into 3-4 cm (1-1.5 inch) cubes.
- Vinegar and soy sauce: Use Filipino cane vinegar if available for authenticity; otherwise, white vinegar and light soy sauce are great alternatives.
- Seasonal vegetables: Green beans and carrots are traditional; feel free to swap or add other vegetables like bell peppers or potatoes.
- Garlic and bay leaves: Essential aromatic components that give adobo its signature scent and taste.
Serving & storage
- Serve hot over steamed jasmine rice or garlic fried rice for a complete meal.
- Leftovers keep well refrigerated in an airtight container for up to 4 days.
- The adobo flavors intensify over time and can be gently reheated on the stovetop or microwave.
- Adobo can also be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
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Chef tips
- Drying the pork pieces before browning helps develop better caramelization and deeper flavor.
- Use natural pressure release for part of cooking time to retain moisture and tenderness.
- If you prefer a thicker sauce, continue simmering uncovered after pressure cooking until desired consistency is reached.
- Adjust the vinegar and sugar to balance tanginess and sweetness according to your preference.
Ingredients
- 800 g (1.75 lbs)pork shoulder, cut into 3-4 cm cubes
- 120 ml (1/2 cup)white vinegar
- 120 ml (1/2 cup)soy sauce
- 4 clovesgarlic, minced
- 2bay leaves
- 200 g (7 oz)green beans, trimmed and halved
- 150 g (1 cup)carrots, peeled and cut into 1 cm slices
- 1 tbspvegetable oil
- 1/2 tspblack peppercorns, whole
- 1 tbspbrown sugar
- 1/2 cupwater
- to tastesalt and ground black pepper
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Equipment
- pressure cooker (electric or stovetop)
- cutting board
- chef's knife
- measuring cups and spoons
- wooden spoon or heatproof spatula
- serving dish
Nutrition per serving
- Calories380
- Protein32 g
- Carbs12 g
- Fat20 g
Step-by-step
Step 1
Pat the pork cubes dry with paper towels to ensure a good sear. Mince the garlic and prepare vegetables as described.Step 2
Set the pressure cooker to 'Sauté' or heat an electric pressure cooker on medium-high. Add vegetable oil and brown the pork cubes in batches until golden on all sides, about 5-7 minutes. Remove and set aside.Step 3
Lower the heat to medium. Add minced garlic and sauté until fragrant, about 30 seconds.Step 4
Return the pork to the pot. Pour in vinegar and soy sauce, add bay leaves, black peppercorns, brown sugar, and water. Stir gently to combine.Step 5
Close the pressure cooker lid securely. Set to high pressure and cook for 25 minutes.Step 6
Release the pressure using the natural release method for 10 minutes, then carefully quick-release any remaining pressure.Step 7
Open the lid carefully. Add the green beans and carrots, stir to combine, and set the cooker back to 'Sauté' to simmer uncovered for 5 minutes until vegetables are tender-crisp and sauce has thickened slightly. Adjust seasoning with salt and pepper to taste.Step 8
Transfer the pork adobo with vegetables to a serving dish. Discard bay leaves before serving. Serve hot over steamed rice.
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