Filipino Pork Adobo with Apples - Instant Pot + Stove top
This Filipino Pork Adobo with Apples is the classic version of the unofficial national dish of the Philippines. The familiar ingredients are added to the pork stew: garlic, vinegar, bay leaves, pepper corns and for some, soy sauce. The addition of apples from the autumn bounty gives hints of sweetness to this favorite tart, tangy stew. Serve with steamed rice.*I share alternative ways to cook this in the procedure: Instant Pot or stove-top. The cooking time specified below is for the Instant Pot multicooker. On the stove-top, this cooks for 55 to 60 minutes
Servings: 4 people
Calories: 66kcal
Equipment
- Instant Pot or any brand multicookers: 6 quarts or 8 quarts
Ingredients
- 2 Tablespoons vegetable oil
- 8 cloves garlic, peeled about 1 head of garlic
- 1 pound pork shoulder or pork belly cut into 2-inch cubes
- 1/4 cup Heinz cider vinegar
- 1/4 cup toyo (soy sauce)
- 2 cups organic chicken broth preferably low sodium
- 1 teaspoon black peppercorns
- 2 pieces bay leaves
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 whole apples Fuji or red delicious; skin-on, sliced, seeded
- steamed rice for serving
Instructions
To cook in the Instant Pot:
- Click on Saute function on the keypad. Add vegetable oil to the inside pot.When oil is hot enough in 1 to 2 minutes, saute the garlic. Add the pork cubes and braise for 5 minutes till slightly brown.
- Click Cancel to turn off Saute.Pour the vinegar, soy sauce and broth on the pork cubes in the inside pot.Add the bay leaves, and peppercorns. Season with salt and black pepper powder.
- Close and lock the lid. Set the steam release handle to a Sealing position.Click Manual and Meat/Stew, and cook on High Pressure for 35 minutes.
- When buzzer sounds to announce cook time is done, do a quick release.Carefully unlock the lid. Add the sliced apples and stir with the rest of the ingredients.Cover and lock the lid. Press Keep Warm on the keypad to allow the apple slices to set and for flavors to combine. Cook in this slow, warm heat for 5 minutes.Click Cancel to turn off.Serve warm with rice.
Notes on the Instant Pot:
- After initial Saute, it takes about 17 minutes for the Instant Pot to preheat to High Pressure and for cooking time to begin. For other multicooker brands, check the product manual.For safety: Use accessories recommended for the Instant Pot like silicone or metal. Do not use glassware. Read the manual for complete information.
Quick Release for the Instant Pot:
- When you release the pressure instantly. Press Cancel on the keypad and turn the Steam release handle on the lid to a Venting position. Allow steam to release in about 3 minutes.
To cook on the stove-top:
- In a large, heavy stockpot, over medium-high heat, add the oil. When oil is hot, saute the garlic. Braise the pork for 5 minutes till brown. Pour the vinegar, soy sauce and broth. Add the garlic, peppercorns, bay leaves, salt and black pepper powder. Cover and bring to a boil. Then lower heat to medium. Cover and continue cooking for 55 to 60 minutes.When pork is completely cooked, add the apple slices. Stir to combine ingredients. Cover and continue cooking over low heat for 5 minutes more.Serve warm with rice.
Cook's comments:
- I used Fuji apples for this recipe. Other times, I used red delicious apples. Feel free to use any apple variety preferred or in season.I have used the Filipino vinegar "Sukang Paombong" (white palm vinegar) for this recipe and the results are just as good.
Nutrition
Serving: 1g | Calories: 66kcal | Carbohydrates: 1g | Protein: 1g | Fat: 7g | Saturated Fat: 6g | Sodium: 582mg | Potassium: 15mg | Fiber: 1g | Sugar: 1g | Vitamin A: 31IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg