This version of Adobong Baboy with Boiled Eggs has a milder taste compared to the other pork adobo recipes that we have featured. However (and just like all the different adobo versions that we have), this recipe will give you a delicious adobo dish that is worthy to be paired with the warm rice sitting in your […]
Adobo dishes play an important part in Philippine Cuisine. Ham hock adobo or adobong pata is one of these dishes. This is a pata dish cooked using the inadobo method. It is the same simple and easy cooking method that produces an amazing result. It is the same method used to cook our delicious pork […]
Crock Pot Pork Adobo or Slow Cooked Pork Adobo is the most tender adobo dish that I’ve ever had. Imagine slow cooking pork adobo for 5 hours or more — It’s tasty, super tender, and worth the wait. I could not ask for more, but then I had hard boiled eggs to go with it. […]
Do you like Pork Adobo? I do, but sometimes I cook too much of it to the point that there are lots of leftovers. Of course, it’s okay to keep leftover pork adobo for more than a couple of days in the fridge because it does not spoil quickly. However, I think that it will […]
I like to have Pork Adobo Flakes for breakfast. It is perfect with garlic fried rice and a cup of coffee. It is also a good way to recycle leftover pork adobo. Some like it crispy, while other like the texture to be just right. This pork adobo flakes recipe is neither crispy nor soft; […]
As we all know, Pork Adobo has been one of the favorite Filipino Recipes. Inadobo, which is the manner of cooking this dish, has been regarded as a traditional method of cooking meat and vegetables. This Pork Adobo Recipe is another unique version of the same dish that all of us love. What make this […]
Pork Adobo with Tofu is an adobo recipe version that I really like. It has the good taste of our favorite Pork Adobo along with the chewy texture of tofu. Pork and Tofu in Oyster Sauce has a similar texture, but tastes different.
Adobo is considered as the signature dish of the Philippines. Almost all meats, seafood,and vegetables can be cooked using this method.
Chicken Adobo is an example of a famous adobo version that is gaining popularity around the world. This simple dish that once captured the palate of Filipinos is now
making its debut to the world’s kitchens.
Do you love Pork Adobo? How about creating a twist to the typical Pork Adobo Recipe?
I like to eat garlic fried rice in the morning. Dishes like Tapsilog and Longsilog excite me. There are times when I want to keep it simple by having sinangag na dilis with my fried rice along with some spicy vinegar dip (sinamak). There are even times when I want something unique, something that I’ve never had for a long time.
Crispy Adobo Flakes is one of the dishes that I am referring. If I want to have Crispy Adobo flakes, I should plan ahead for it. Well…even if there is a plan, it does not happen the entire time. I have the tendency to lose control by eating the adobo before they turn into crispy flakes – but not this time. I made sure that I document the steps so that you too can make your own for breakfast.
Pork Adobo is pork cooked in soy sauce, vinegar, and garlic. This is considered by many as the Philippine’s national dish because of its popularity, ease in preparation, and long storage life. Adobo is not only limited to pork and chicken, other meats, seafoods, and vegetables (such as squid (pusit), goat meat, veal, beef, shrimp (hipon), river spinach(kang-kong)) can also be cooked this way.
There are different variations in cooking this dish (sometimes called regional versions). This recipe is the most common and simplest of them all. I’ll try to feature other Adobo variations such as the Batangas Adobo and the Ginataang Adobo (Adobo with Coconut Milk) in our future posts.
Try this simple yet satisfying Filipino Food: Pork Adobo.