Filipino pork adobo from Milk Street Fast and Slow: Instant Pot Cooking at the Speed You Need (page 207) by Christopher Kimball

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute neutral oil of your choice for grapeseed oil.

  • KarinaFrancis on June 28, 2025

    I’ve never tried adobo before, so had no basis for comparison but we really enjoyed this. We used the “slow” method and cooked it for 4.5hrs. Served with rice and some stir fried greens.

  • Soulkitchenjen on June 25, 2025

    Very tasty and easy! The green onions really add something. Served over rice. Would make again.

  • Bessp on May 18, 2024

    Very tasty! The pork had wonderful texture and flavor. I served with brown rice and sauteed sugar snap peas.

  • Shewi128 on July 25, 2022

    I made this recipe using the "slow" technique with the venting open on the Instant Pot. After 4.5 hours, the meat wasn't super tender like I wanted. I ended up turning the Instant Pot back on for pressure cooking for 3 minutes. It definitely did the trick. This had rave reviews from friends and even the kids.

  • dinnermints on August 26, 2021

    This was delicious, but very rich, with no veggies to cut the richness - probably would not make it again for that reason. If I did, I'd remove all of the pork from the pot and then put the liquid into a fat separator rather than try to spoon it off of the top, which is not very effective. I thought it might be a bit on the salty side (and I love me some salt), but no one else thought so.

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