This basic pork adobo recipe shows my own way of cooking pork adobo. It depicts how I make this dish using core ingredients. Note that this method might not be the same as the traditional way, but its result has always been good.
Pork belly has been my go to cut when making basic pork adobo. The other pork cuts that I also consider best are pork butt and pork shoulder. All these cuts have a common similarity –fat. It makes pork adobo taste better and keeps the meat moist.
I know that pork adobo is not the healthiest dish around. I suggest that you consume this moderately, or just look at the picture (while drooling). Otherwise, you can cook other adobo versions that are low in fat. Chicken adobo and fish adobo are good examples. There are also several adobo recipes that you can choose from. I have compiled a list for you. Please check my post about 31 Insanely Delicious Adobo Dishes. Don’t forget to pin the images if you like it.
I started cooking by infusing the flavors of the spices in oil. The garlic was cooked first and the peppercorns and dried bay leaves were added after a minute or two. This method will make your pork adobo smell good from the start and it will help it to be more flavorful because of the infused oil. Make sure to always keep an eye on the garlic because we do not want it to get burnt.
Finally, water is an important ingredient needed to braise the meat. You can substitute it with beef broth (or even chicken broth) for your dish to be more tasty.
Try this basic pork adobo recipe. Happy cooking!
Basic Pork Adobo Recipe
Ingredients
- 1 ½ lb. pork belly cubed
- 1 ½ teaspoons whole peppercorn pamintang buo
- 5 to 6 pieces dried bay leaves dahon ng laurel
- 6 to 8 cloves garlic crushed
- 5 tablespoons soy sauce
- 3 tablespoons coconut vinegar
- 1 ½ cup water or beef broth
- 3 tablespoons cooking oil
- Salt to taste optional
Instructions
- Heat the oil in a cooking pot.
- Add the garlic. Cook until it starts to turn light brown.
- Add the peppercorns and bay leaves. Continue to cook for 20 seconds so that its flavors get infused in the oil.
- Put the pork belly in the cooking pot. Stir and cook until it turns light brown. Note: check the garlic and make sure that it does not get burnt. Adjust heat if necessary.
- Pour the soy sauce and beef broth (or water). Let boil. Cover and cook in low heat for 40 minutes or until the pork gets tender. Add more beef broth or water if the liquid starts to dry quickly.
- Pour-in the vinegar. Let the liquid re-boil. Stir and cook for 8 minutes.
- Taste your pork adobo and decide to add salt if needed.
- Transfer to a serving plate. Serve.
- Share and enjoy!
Nutrition
Homer says
i think you could add thinly sliced fried potatoes after plating the adobo. also if you are sercing with rice, try to lightly fry the rice in the pot where the dobo was cooked. and then serve. thats how we do it here.
Vanjo Merano says
Great tip. That can make pork adobo even better.
Margarita A. says
Good recipe! It’s my first time making adobo, as I’m living away from home for the next four months. I think I good warning for first timers would be not to heat the oil up too much before adding the garlic! I made this mistake, and ended up with some crunch garlic hahaha! Nonetheless, it tastes like home 🙂 thanks for this recipe!
Jov says
I follow this step. I finally made something else. And it tastes good than my own recipe XD This will be my 9th time cooking adobo.
Nette says
I made this the other day and it was yummy! I have my own version of adobo which is dry but felt like something sauce-y so I tried it. As my husband and I are not huge salty food eaters, I doubled everything except for the soy sauce. Thank you for sharing this!
Kenneth J Jones says
I’m looking for Adobo recipe that has Paprika in it. When I was young and living Delano,CA they made Adobo with lots of Paprika in it.
Froila says
I grew up in Cavite City and we add minced beef liver in our pork adobo to enhance the sauce. We also use achuete or annato powder instead of soy sauce.
Vanjo Merano says
Thank you for the insight,Froila. Interesting.
Rosevin says
You did not use onions?
Vanjo Merano says
I usually don’t use onion for adobo. Do you have a good adobo recipe that use onion? It will be appreciated if you can share it with us 🙂
Hope to hear from you soon.
Ahra Cromie says
I am agree with you Vanjo.actually I am one of your fan here in the U.S
Ahra Cromie says
We love pork adobo here in U.S and most friend of my husband’s loved it.In my adobo I nevertheless use onion.
NP says
As old folks say, never stir after you pour vinegar, else the vinegar will mix-in instead of getting cooked -- and you’ll end up with acrid sour after-taste instead of the mellow salty-sour fusion 🙂
Vanjo Merano says
I think the saying implies not to stir vinegar right away after pouring. Wait for it to re-boil, then stir.
To me, it does not make sense to not stir the vinegar at all.
Thanks NP for bringing this up. It deserves a good discussion.
What do you guys think? All our opinions matter and you should be heard. Any reactions?
Eileen says
Why should we be prevented from stirring the pot? Is there a good scientific explanation?
Heinz Schirmaier says
This looks super simple, thank you. Wonder if this could be cooked over open fire in a BBQ Grill to get some smoky flavor, what do you think?
Vanjo Merano says
Thanks Heinz. If you meant grilling afterwards, that is possible. Try not to slice the belly into cubes so that it can be easier to handle on the grill.