Pork Adobo Recipe
Basic Filipino Prok Adobo with Soy Sauce, Vinegar, and Garlic. This delicious dish is perfect when served over newly cooked white rice.
Servings: 4 people
Calories: 1211kcal
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!
Video
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.Nutrition
Serving: 4g | Calories: 1211kcal | Carbohydrates: 5g | Protein: 24g | Fat: 120g | Saturated Fat: 43g | Cholesterol: 163mg | Sodium: 1700mg | Potassium: 530mg | Fiber: 1g | Vitamin A: 115IU | Vitamin C: 2.5mg | Calcium: 50mg | Iron: 2.7mg