Pork Adobo Recipe
This is a recipe post for Filipino Pork Adobo. It is a dish composed of pork slices cooked in soy sauce, vinegar, and garlic. There are version wherein onions are also added.
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Chicken Adobo probably the most popular version of this dish, but this one is as good as well. Let me give more information, and let’s get cooking afterwards.
Considered by some as the pride of Filipino cuisine, Pork Adobo is definitely a favorite among many around the world. For this, we cook pork slices in a perfect mix of soy sauce, vinegar, and garlic to make this savory and sour viand. And I’ve got to say, it’s definitely a great way to introduce the world to what Pinoy cooks can make! But actually, there are other renditions of adobo.
How to Cook Pork Adobo
Be prepared to do some marinating, but if you are in a rush, you have to do it for just 1 hour. After that, you can start working on your stew! We just need to combine our ingredients, and let them simmer for some time. Making adobo really is not as difficult as it may seem!
- Combine the pork belly, soy sauce, and garlic then marinade for at least 1 hour
- Heat the pot and put-in the marinated pork belly. Cook this all up for a few minutes
- Pour the remaining marinade including the garlic.
- Add water, whole peppercorn, and dried bay leaves. Then bring your mixture to a boil. Simmer for 40 minutes to 1 hour
- Put the vinegar inside and simmer for 12 to 15 minutes
- Add salt to taste
- Serve hot. Share and enjoy!
Ingredients in this Pork Adobo Recipe
It won’t be easy to find someone who does not enjoy the classic Pork Adobo! The reason’s in the seasonings that make our pork belly delicious– from bay leaves to soy sauce to peppercorn! We also really want this cut of meat because its texture is too irresistible to pass up on. The pork belly is perfectly soft, and can almost have a melt-in-your-mouth quality to it. Of course, you could try out leaner cuts too, but this definitely helps give us the full adobo experience.
- Pork belly – For a juicy, meaty dish!
- Garlic – Makes for the most savory stew.
- Dried bay leaves – Gives off the perfect adobo aroma
- Vinegar – Part of what makes adobo so brilliantly unique is its sourness, which we get from vinegar.
- Soy sauce – There’s nothing quite like the salty quality of soy sauce!
- Peppercorn – Just for the slightest bit of spice!
- Water – As this has a stew, we will definitely be using plenty of water!
- Salt – And to make sure everything is nice and flavorful, you will be using some salt too.
Adobo History
The Spanish word adobar means “to marinate,” and this is actually where we got the name of this dish. The marinade can be in the form of a liquid one or rubbed using a combination of powdered ingredients. This Filipino Adobo, as I mentioned earlier, suggests marinating the pork in soy sauce and crushed garlic. And if you would like, vinegar is something you can add as a marinade ingredient.
But did you know that the very dish we probably see on our dinner tables almost on a daily basis can be traced all the way back to the 1600s? The first documented recipe was found in a dictionary from 1613 where it was called “adobo de los naturales.”
Mexican adobo, on the other hand, makes use of chilis, garlic, cinnamon, and oregano as marinade. Both dishes look and taste different. It will be unfair to compare which among the two dishes are best because each of us has our own preference when it comes to flavor. But what I can tell you is that both are surely worth a try!
What to Serve with Pork Adobo
Filipino Pork Adobo Versions
Chicken and Pork Adobo
This is one of the favorite when it comes to family picnics. This is a dish wherein pork and chicken slices are combined and cooked inadobo style. It can be done the same way as this recipe, with or without onions. This is our clans signature summer dish in the Philippines. I remember my tito’s and tita’s prepare a large portion every summer outing. We would go to Pansol in Laguna to rent a swimming pool for the clan and they would bring with them two large cauldrons (kaldero). One has the adobo in it, while the other is for the rice.
Pork Adobo with Potato
This is another version that I tried. This is a saucier pork adobo version with cubes of potatoes in it. I’m not sure where this dish originated. It might have been initially created as a filler to feed more people. Nevertheless, I liked the taste. I think that it can be improved by pan-frying the potato first. Most of the flavors gets absorbed by the potato. It can be a carbohydrate overload when you eat the potato with rice. This is a good dish to have when before going to the gym or before starting a marathon.
Adobong Baboy sa Gata
Classic! This is notorious for making people on limited-rice-diet crave for more rice. It is very rich, tasty, and delicious. Add a few pieces of Thai chili pepper, and you will not get enough of it.
Have fun recreating this classic recipe! The comments section is always open for your questions. And if you have other ways of making adobo that you want to talk about, feel free to share them here! Let’s talk all about the wonders of making Filipino food.
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
Pork Adobo Recipe
Ingredients
- 2 lbs pork belly (note 1)
- 2 tablespoons garlic (note 2)
- 5 dried bay leaves (note 3)
- 4 tablespoons vinegar (note 4)
- 1/2 cup soy sauce (note 5)
- 1 tablespoon peppercorn (note 6)
- 2 cups water
- Salt to taste
Instructions
- Combine the pork belly, soy sauce, and garlic then marinade for at least 1 hour2 lbs pork belly, 1/2 cup soy sauce, 2 tablespoons garlic
- Heat the pot and put-in the marinated pork belly then cook for a few minutes
- Pour remaining marinade including garlic.
- Add water, whole pepper corn, and dried bay leaves then bring to a boil. Simmer for 40 minutes to 1 hour1 tablespoon peppercorn, 2 cups water, 5 dried bay leaves
- Put-in the vinegar and simmer for 12 to 15 minutes4 tablespoons vinegar
- Add salt to tasteSalt to taste
- Serve hot. Share and enjoy!
Notes
Notes:
- Pork belly – This is the most common cut of pork to use for adobo, but you can also use other cuts as long as it has some fat content. Fat makes the meat moist. I suggest using pork shoulder as an alternative cut.
- Garlic – Filipino adobo won’t be the same without garlic. The more garlic I use, the better my adobo is (in my opinion). Crush the garlic using a mortar and pestle tool or the side of your knife before cooking. This ensures that the flavors are quickly extracted from it.
- Dried bay leaves – Bay leaves or Laurel leaves is a must for this recipe. Dried bay leaves are the most commonly used due to its availability. Fresh bay leaves is good too.
- White vinegar – If this is not available, either cane or rice vinegar can be used as substitutes.
- Soy sauce – I use Filipino brand soy sauce all the time. In my opinion, using other kinds of soy sauce affects the authentic flavor of the dish.
- Peppercorn – Whole peppercorns are ideal. However, you can use cracked pepper or ground pepper for this recipe.
- Onion – This recipe does not suggest the use of onion. But I think that onions help improve the taste of adobo. Use red, yellow, or white onion for this recipe, but make sure to chop it into small pieces!
- Sugar – Adding a teaspoon of sugar will move your Pork Adobo towards the sweeter side. I personally love the taste of adobo with a bit of sugar!
Alternative and Additional Ingredients:
Pork – Use any cut of pork that you prefer. I suggest pork belly for best results. However, use leaner parts if you are trying to avoid fats. Pork tenderloin is a healthier choice. This is very tender and contains way less fat than pork belly. You can also use other proteins such as chicken and goat meat using this recipe. Onion – This recipe does not suggest the use of onion. I think that onions help improve the taste of adobo. Use red, yellow, or white onion for this recipe. Make sure to chop it into small pieces. Dried Bay Leaves – this is an ingredient that you can almost always find most of the time in the spice section of your local supermarket. Believe it or not, but this makes a huge difference when cooking adobo. Whole Peppercorn – this is a traditional ingredient. It will not matter if you use crushed peppercorn or ground black pepper. Sichuan peppercorns are also good alternatives. Sugar – adding a teaspoon of sugar will move your pork adobo on the sweeter side. I personally love the taste of adobo with a bit of sugar. Try this Pork Adobo Recipe and let me know what you think.Video
Nutrition Information
SB says
Its a bit bland. I added 2 tablespoons of soy sauce, and a dash of pepper at the end 🙂