Dairy-Free Adobo Pork
Savor the bold, savory flavors of this Dairy-Free Adobo Pork, a classic Filipino-inspired dish that's perfect for weeknight dinners or special occasions. Featuring tender pork shoulder simmered to perfection in a rich, tangy sauce made from soy sauce, coconut aminos, white vinegar, garlic, and whole black peppercorns, this recipe delivers layers of complexity without dairy ingredients. Sweetened with a touch of brown sugar and enhanced by aromatic bay leaves, the sauce beautifully coats the seared pork, creating a melt-in-your-mouth experience. Ready in under 90 minutes, this dish is best served with steamed rice and optionally garnished with fresh green onions for a pop of color. Impress your family and friends with this comforting, dairy-free twist on traditional adobo!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds pork shoulder
- 0.5 cup soy sauce
- 2 tablespoons coconut aminos
- 0.5 cup white vinegar
- 1 cup water
- 6 garlic cloves
- 3 bay leaves
- 1 teaspoon whole black peppercorns
- 2 tablespoons brown sugar
- 2 tablespoons cooking oil
- 2 stalks green onions (optional, for garnish)
Instructions
Cut the pork shoulder into 1.5-inch cubes, trimming excess fat if necessary.
In a large bowl, mix together the soy sauce, coconut aminos, and white vinegar. Add the pork cubes and marinate for at least 30 minutes, or up to 2 hours in the refrigerator for best flavor.
While the pork is marinating, peel and crush the garlic cloves.
Heat the cooking oil in a large pot or Dutch oven over medium-high heat.
Remove the pork from the marinade with a slotted spoon, reserving the marinade, and brown in batches in the hot oil until all sides are seared. Transfer each batch to a plate and set aside.
In the same pot, add the crushed garlic cloves and sauté for about 1 minute until fragrant.
Return the browned pork to the pot. Pour the reserved marinade over the pork and add the water, bay leaves, whole black peppercorns, and brown sugar.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 45-50 minutes, or until the pork is tender and the sauce has thickened to your liking.
Taste the sauce and adjust the seasoning if needed. Remove the bay leaves before serving.
Garnish with chopped green onions if desired and serve hot with steamed rice.
Nutrition Facts
Calories |
2408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.5 g | 174% | |
| Saturated Fat | 41.4 g | 207% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 5810 mg | 253% | |
| Total Carbohydrate | 41.6 g | 15% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 25.0 g | ||
| Protein | 227.2 g | 454% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 374 mg | 29% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 4028 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
