Pork Adobo with Peppercorns

Tammy T


I LOVE Pork Adobo! It is a main dish in the Philippens and very popular here as well. I make it in the slow cooker and it is delicious! I serve it with white rice, can use brown or Jasmin. I pour the sauce over my rice. Mmmmmmm! SO good! You can also use chicken as well! Enjoy!

★★★★★ 2 votes
Slow Cooker Crock Pot


3-4 lb
pork, butt or loin or chicken breasts or thighs
1/2 c
vinegar, can use rice vinegar
1/2 c
soy sauce
garlic cloves, crushed
2 Tbsp
cooking oil
1/4 tsp
salt, optional
3/4 tsp
ground pepper
1 Tbsp
whole peppercorns
1 c

How to Make Pork Adobo with Peppercorns


  • 1Cut up pork or chicken into 2 inch bite sized pieces and place all ingredients into slow cooker, except cooking oil. (If you don't want to strain your juices you can use a cheese cloth or tea ball to put the peppercorns in) ( I throw it all in and pick them out as I eat, I just like it that way :))

    Allow everything to sit for 15 minutes.
  • 2Cook on high for 3 hrs or low for 6 hrs. (Low is best as it is gentler and gives all the spices time to marry.)
  • 3After its done, in keeping with the true Adobe recipe, take out the meat and place in a skillet with the oil and pan fry until browned on all sides. You do not have to do this step but I like keeping with the traditional way.
  • 4Skim as much fat as you can off of the sauce and strain the sauce if you like. Serve with rice and as in the philipines, I pour some sauce over the rice. The sauce is thin but tastey. Enjoy! It is delish! I will also wrap the pork in tortillas and dip in the sauce, Yum!

    I serve with fresh cut tomatoes and quartered boiled eggs, as is the tradition.

Printable Recipe Card

About Pork Adobo with Peppercorns

Course/Dish: Chicken, Pork
Main Ingredient: Pork
Regional Style: Asian