Gluten-free Pork Adobo
Servings Prep Time
4 10minutes
Cook Time
1 hour,5 minutes
Servings Prep Time
4 10minutes
Cook Time
1 hour,5 minutes
  • 1kilogram pork(Chopped into cubes for stewing. See additional notes)
  • 3cloves garlic
  • 1⁄2cup tamari(gluten-free soy sauce)
  • 1cup water
  • 1⁄2cup vinegar(white vinegar, apple cider vinegar or red wine vinegar)
  • 1⁄2tablespoon whole peppercorns
  • salt(to taste)
  1. Combine the pork, garlic, water, tamari (soy sauce), bay leaves and peppercorns in a pot.
  2. Bring to a boil, lower heat to medium and continue to boil covered, allowing steam to escape. Cook until the pork is tender and the liquid has reduced to almost half (approximately 45 minutes)
  3. Stir in the vinegar and continue to boil until the liquid is reduced to a thick oily sauce (approximately 20 minutes).
  4. Serve hot with steamed rice or quinoa.
Recipe Notes

Traditional Filipino adobo is made with pork belly (liempo) which is fatty and wonderfully flavourful. If you’re like me and don’t want to minimize the amount of animal fat you consume, you can use pork butt/shoulder, pork loin, pork ribs or a mix of meaty and fatty cuts. Note that the sauce comes out thicker with a richer flavour if you use fatty pork.

You can also use this recipe to make chicken adobo. Reduce the amount of water you add to 1/2 cup or omit the water. Reduce boiling time to 20-30 minutes total for chicken.

Boiling the pork without vinegar in the beginning of cooking procedure makes the tenderization process faster, but you can easily throw all ingredients into the pot and boil everything together from the beginning for a one step recipe.