Instant Pot Pork Adobo

Ingredients

• 908 g (2 pounds)pork belly or pork side ribs, cut into 4 cm (1.5-inch) pieces
• 15 ml (1 tablespoon)peanut oil or olive oil
• 1 medium onion (140 g), slicedonion
• 12 cloves (43 g), crushedgarlic
• 14 g (1 tablespoon), thinly slicedginger
• 12.5 g (1 tablespoon)brown sugar
• 4 g (1 teaspoon)whole black peppercorns
• 1 (0.8 g)dried red chilli
• 4 (0.7 g)dried bay leaves
• 63 ml (¼ cup)Filipino soy sauce
• 83 ml (⅓ cup)regular soy sauce
• 83 ml (⅓ cup)Filipino vinegar
• 15 ml (1 tablespoon)fish sauce
• 22.5 g (2.5 tablespoons)cornflour
• 45 ml (3 tablespoons)cold water
• To tastespring onions, chopped for garnish

Instructions

1. 1

   Prepare ingredients

   Slice the onion and ginger, crush the garlic and finely slice the spring onions for garnish. Cut the pork into 4 cm (1.5-inch) pieces.

2. 2

   Sauté aromatics

   Select Sauté More on the Instant Pot and wait for the display to read HOT. Add 15 ml (1 tablespoon) oil, coating the bottom of the pot, then sauté the onion for 3 minutes. Add the garlic, ginger, brown sugar, peppercorns, dried chilli and bay leaves, and sauté for 1 minute more.

3. 3

   Deglaze pot

   Pour in the Filipino and regular soy sauces, Filipino vinegar and fish sauce. Use a wooden spoon to scrape the browned bits from the bottom of the pot, then stir briefly.

4. 4

   Pressure cook pork

   Add the pork and stir a few times so the pieces are partly submerged in the liquid. Close the lid with the venting knob set to Sealing. Cook at High Pressure for 15 minutes, then allow a 10-minute natural release. Carefully turn the knob to Venting to release any remaining pressure, then open the lid.

5. 5

   Thicken the sauce

   Transfer the pork to a serving bowl. Use the Sauté function to bring the sauce to a simmer. Stir together the cornflour and cold water, then add the slurry to the sauce in three portions, mixing until it reaches your preferred thickness. Taste and add salt or regular soy sauce if needed, then return the pork to the sauce.

6. 6

   Garnish and serve

   Serve the pork adobo in a bowl, topped with sliced spring onions.

What is pork adobo?

Adobo is a familiar Filipino style of cooking in which ingredients are braised with a distinctive mix of vinegar, soy sauce, garlic and aromatics. The combination gives the dish savoury depth and a lively tang.

This pressure-cooker version uses fatty pork belly or side ribs, with onion, ginger and peppercorns rounding out the sauce. The Instant Pot brings the pork and braising liquid together in a shorter, mostly hands-off cook.

Nutrition and macros by portion

The nutrition label shows one serving as written: 823 calories, 16g protein, 7g carbs, 81g fat.

The pork belly or side ribs provide most of the fat and protein, while the small amount of brown sugar and the sauces contribute some carbohydrate. Serve with a moderate portion of rice and add vegetables to balance the rich pork and sauce.

Choosing the pork

Pork belly: its layers of meat and fat make a particularly rich, succulent result. Cut it into even pieces so they cook at a similar rate.

Side ribs: these are an alternative with bone and a different balance of meat and fat. Keep the pieces roughly even in size and make sure they are partly covered by the liquid.

Build flavour before pressure cooking

Onion and aromatics: sauté the onion until it has softened, then give the garlic, ginger, sugar, peppercorns, chilli and bay leaves their brief turn in the pot. This starts the flavour base without letting the garlic cook for too long.

Deglazing: scrape the base thoroughly after adding the sauces and vinegar. Clearing any stuck browned bits helps avoid a burn warning and brings their flavour into the braising liquid.

Balance the adobo sauce

Soy and vinegar: the two soy sauces and Filipino vinegar make a salty, tangy foundation, while fish sauce adds another savoury note. Their intensity can vary, so taste the finished sauce before adding any extra salt or soy.

Cornflour slurry: combine the cornflour with cold water before adding it to the simmering sauce. Stir it in gradually; the sauce thickens as it heats, so stop when it coats the pork as you like.

Check the pressure-cooking stages

Pressure time: cook at High Pressure for 15 minutes, followed by a 10-minute natural release. The recipe then releases the remaining pressure manually; open the lid carefully once it is safe to do so.

Sauce finish: remove the pork before simmering and thickening the liquid. This makes it easier to stir the slurry evenly, then the pork can be returned to the finished sauce.

Serve it with rice

Rice is a natural partner for the punchy, savoury sauce and helps make a complete meal. Spoon the pork and sauce over warm rice, and finish with the sliced spring onions.

For a fresher contrast, serve with a simple vegetable side. Keep the garnish until serving so the spring onions stay bright.

Recipe notes & tips

• Cut the pork into similarly sized pieces for more even cooking.
• Wait for the Instant Pot display to read HOT before adding the oil and onion.
• Scrape the base well while deglazing to lift all the browned bits.
• Keep the pork partly submerged in the cooking liquid before pressure cooking.
• Add the cornflour slurry in stages and pause to check the sauce thickness.
• Taste the sauce before adding extra salt, as the soy sauces and fish sauce are already savoury.

Variations

• Use side ribs: swap them for the pork belly for a different balance of meat and fat.
• Adjust the heat: leave out the dried chilli for a milder sauce.
• Make it tangier: add a little more vinegar to the finished sauce to suit your taste.
• Serve with vegetables: add a steamed or simply cooked vegetable side for contrast.
• Use a different oil: choose peanut oil or olive oil as listed, depending on what you have.

Common mistakes to avoid

• Skipping the hot-pot step: wait for the display to read HOT before sautéing the onion.
• Leaving browned bits stuck: scrape the base carefully during deglazing to help prevent a burn warning.
• Adding dry cornflour: mix it with cold water first so it blends into the sauce smoothly.
• Pouring in all the slurry at once: add it in three portions and check the thickness as you go.
• Seasoning too early: taste after thickening before adding salt or more soy sauce.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a saucepan or microwave until piping hot, loosening the sauce with a splash of water if needed.

Frequently asked questions