Braised Filipino Pork Adobo Recipe (Keto, Low Carb)

This pork adobo recipe results in the juiciest, pull-apart-tender shreds of pork, slow-cooked in the most delicious soy-garlic-vinegar-sauce situation that calls for extra drizzling. It's a Filipino-style pork adobo recipe I've adapted from my mother's off-the-cuff adobo that I grew up on (thanks, mom!). My version is low carb and keto-friendly. 

Adobo might as well be the national dish of the Philippines, and growing up with a Filipino mother, we often enjoyed tender chicken adobo drumsticks served on top of a bed of fluffy, white rice. 

One of the very first recipes I ever shared here was this Filipino chicken adobo recipe, which calls for tender chicken thighs and a few changes to traditional Filipino adobo (also, hold the rice).

But pork is a protein option that also makes a delicious adobo. Braising (cooking with low heat for a long time) allows for more time for the meat to tenderize and soak up all that bold marinade flavor.

Craving more low-carb Filipino food or Asian-inspired recipes? I also have a low-carb pancit, a Thai curry with chicken and eggplant, and this simple garlic chicken and steak stir fry. 

why you will love it

While I can't say this is an authentic Filipino pork adobo recipe, I will say it's pretty darn close to the traditional dish that I know even my mama would love.

True to form, both of my adobo recipes contain the elements that Filipino adobo require: fresh garlic cloves, black peppercorns, a bay leaf, and the mixture of vinegar with soy sauce (in this case, we're using gluten-free tamari). 

This version of pork adobo is:

• so delicious with tender meat and a great flavor
• simple to make
• really affordable as it uses a budget-friendly cut of pork
• low-carb, keto and gluten-free.

what does pork adobo taste like?

The sauce for this popular Filipino dish is made with a combination of vinegar, soy sauce, and so. much. garlic.

It is salty, tangy, and infused with garlic (and isn't that the makings of something really good?)!

Add pork pieces to the mix- braised over the course of a couple of hours- and you've got a delicious low-carb meal in the works!

the ingredients

The best type of meat to braise is an affordable, fattier cut that will tenderize and break down over the long, slow, cooking method that braising is (i.e. chuck roast for pot roast and gravy).

For this recipe, you can go with a portion of pork shoulder (cut into small pieces) or purchase smaller packages of boneless ribs -usually labeled "pork shoulder country-style pork ribs" (which is basically the same thing, just cut into strips). 

The ribs are my preferred option, mainly because they're pretty cheap and pre-cut so it makes it easy to chop into larger cubes. Both options have a nice marbling of fat and turn out super moist, tender, and flavorful when braised.

For my Filipino pork adobo recipe, you will need these simple ingredients:

• avocado oil (olive oil and coconut oil are fine, too)
• salt and pepper
• cubed pork (like pork shoulder country-style ribs, cut into large cubes about 1-½ to 2 inches in size)
• minced garlic
• apple cider vinegar (a main ingredient for getting that tangy, salty, sauce)
• tamari (gluten-free, low sodium soy sauce)
• coconut aminos*
• vegetable broth (or chicken broth)
• dried bay leaves
• whole peppercorns
• microgreens for serving (optional)

*I like a mix of coco aminos and tamari, because of the lightly sweet flavor that the aminos add. However, I've also made this with only tamari so feel free to substitute more tamari if you don't have coconut aminos.

the cooking process

I know I say this about most of the recipes here but it's so true with this particular recipe-  it is SO easy to make and a great way to get a delicious meal with bold flavors!

You will need an oven-safe pot with a lid (a Dutch oven works best for even cooking).

Here's a look at the process but be sure to check out the printable recipe card at the bottom of the page for all of the details. 

1. Brown the pork. Heat a large Dutch oven on the stove and warm the oil until it glistens. Season the pork with salt and pepper. Working in two batches, brown the cubes of pork a few minutes until golden brown on each side. Transfer to a plate. Sear them in batches so that the meat doesn't overcrowd in the pot, otherwise they don't brown as nicely.
2. Add the sauce ingredients. Remove all the meat from the pot, then pour in the garlic, stirring and cooking it for only about 30 seconds. Transfer all of the browned pork back into the pot and pour in the vinegar, tamari, coconut aminos and broth. Bring the mixture to a boil, then add in the peppercorns and bay leaves.
3. Braise the pork adobo. Place the lid on the Dutch oven and transfer it to the oven to cook at 275°F for 2 hours. There's no need to stir or turn the meat at any point- the oven will do all the work! When it's done, the meat will be pull-apart tender. Serve it with cauliflower rice, a drizzle of extra braising liquid that remains in the pot, and

pro tips for the best results

• If the pork shoulder ribs contain a few bones, don't worry about cutting the meat away from the bone. Simply brown the piece with the bone and braise it. Remove the bones after braising- they'll easily pull away and the bones will only add flavor to the broth.

• If the meat isn't as tender as you'd like it after two hours, feel free to add another 30 minutes to 1 hour of braise time!

• Browning the pork cubes helps add even more flavor to this savory dish. 

• There are different ways to make pork adobo and some prefer a slightly sweeter sauce. If that's you, feel free to add 1-2 tablespoons of monk fruit sweetener with allulose along with the rest of the ingredients. This is a zero-calorie and zero-glycemic sweetener; I prefer the Golden variety since it mimics the flavor of brown sugar. 

frequently asked questions

you might also love

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• Sticky sesame air fryer chicken wings because WINGS ARE LIFE. And they're amazing in the air fryer.
• Crispy scallion chicken thighs with cream sauce, a delicious combination of crisp chicken and a rich and savory cream cheese sauce made with the pan drippings.