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. Adobo is a popular dish in the Philippines, along with Sinigang.
Adobo, in general, can be cooked using different kinds of protein. Chicken is the commonly used ingredient. Have you tried cooking Filipino Chicken Adobo yet? Our tried and tested recipe should be able to help you.
Filipino Pork Adobo vs. Mexican Adobo
The word Adobo was derived from the Spanish word “adobar”. It means to marinate. This can be in the form of a liquid marinade or to rub using a combination of powdered ingredient.
This version of Filipino Adobo suggests marinating the pork in soy sauce and crushed garlic. By preference, vinegar can also be added as a marinade ingredient.
Mexican adobo, on the other hand, makes use of chillies, 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.
Filipino Pork Adobo Versions
The Philippines is composed of composed of many islands. It was initially estimated to be around 7,107. At present, the count rose to 7,641. Each of these islands belong to a cluster, which are divided into regions.
Almost every region in the Philippines have their own pork adobo version. Sometimes, there can be more than one version in a location.
The Basic Pork Adobo version is what you see in the recipe below. There are also similar versions with additional ingredients.
Pork and Chicken Adobo is perhaps 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 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.
I cook Pork Adobo with Eggs all the time. This is my favorite. There are two ways to make it. Both ways require boiling the eggs beforehand. The first version is cooked by adding boiled eggs once the pork gets tender. The eggs absorb the soy sauce, thus becomes darker in color. Be cautious about the time when cooking this way. We don’t want to overcook the eggs.
How can we tell if an egg is overcooked? It is simple. Egg yolk contain iron. When eggs are cooked longer than the usual, the iron turns greenish. This color formation happens between the yolk and egg white. We often refer to this as rings. Slice the boiled egg in half and try to examine the color of the outer yolk. When you see a dark ring around it, that means the egg is overcooked.
The other version of the adobo with egg is easier and does not put the eggs at risk of overcooking (unless it was overcooked during the boiling process). Simply add boiled eggs on the serving plate before serving. The eggs also retains its white color.
Pork Adobo with Tofu is a protein-rich adobo version. This is perfect for people who like their adobo mild in flavor. This version requires fried tofu. Always use extra firm tofu when making this. You can purchase raw tofu and fry it, or you can get packaged fried tofu from the supermarket.
The tofu absorbs most of the sauce in the process which tones down the flavor a bit. This is a good dish to prepare when you are into body building or into a protein-rich diet. Make sure to use lean cuts of pork though.
A favorite among our group of friends who like to drink beer is Spicy Pork Adobo. This is the perfect pulutan as far as I am concerned. The spicier it gets, the better it becomes. I tried making this dish using the former spiciest chili pepper in the world, Bhut Jolokia (It lost its crown to the Carolina Reaper, which is way spicier). The result was a very delicious and extremely spicy adobo. The spice lingers in the mouth for a while. Be forewarned.
Adobong Baboy sa Gata is a 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.
How to Cook Pork Adobo
This version suggests marinating the pork to make it more flavorful. Pork belly and other fatty cuts of pork are ideal for this recipe.
The first thing to do is marinate the pork belly in soy sauce and crushed garlic. It is best to marinate it overnight. If time is limited, one hour should be enough. Some like to add vinegar during the process. You may do so if preferred.
Drain the marinade. Save it for later. The marinated pork needs to be browned. Heat a cooking pot. Add pork with garlic. You can also add a few tablespoons of cooking oil. Cook the pork until it turns brown.
The pork needs to be cooked until tender. Do this by pouring the remaining marinade, if any. Also add water. Let the liquid boil. This is the part where I put the whole peppercorn and dried bay leaves. These ingredients complete my pork adobo. Boiling for 40 minutes should be enough to tenderize the pork. There are times when you have to cook longer.
If you have not added the vinegar as part of the marinade, pour it into the pot and let it cook for 10 minutes. Salt is an optional ingredient for this recipe. Use it only if you think its needed.
Pork Adobo Alterative 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.
Pork Adobo Recipe
Ingredients
- 2 lbs pork belly
- 2 tablespoons garlic minced or crushed
- 5 pieces dried bay leaves
- 4 tablespoons vinegar
- 1/2 cup soy sauce
- 1 tablespoon peppercorn
- 2 cups water
- Salt to taste
Instructions
- 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 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 hour
- Put-in the vinegar and simmer for 12 to 15 minutes
- Add salt to taste
- Serve hot. Share and enjoy!
Fine Life Folk says
Please, please try adobo on coconut milk. I’d love to see how it turns out. My bro was just teasing me awhile ago how her girlfriend cooked for him Bobby Chin’s adobo on patis recipe. He loved it more than the usual adobo marinated in soy sauce.
aures says
HI,
I wonder if you have the recipe for HUMBA -- a popular visayan version of adobo. If you have I would appreciate your including this in your line-up
I had been glued in your site for 3 hours now. Very interesting. My kasambahay watched the videos and we have lined up the ones we will try as soon as we’ll have the ingredients ready.
thanks a lot
jerwell says
many thanks po sa recipe nyo,, dahil sa website na to,, natuto ako mg adobo,, godbless and your family..
genalyn says
hi, juz few days back i’ve learned bout this panlasangpinoy site.I was so hapi knowing this since I realized that I myself can also cook with the help of any cooking/ recipe site such this. tnx for sharing your knowlege sir, more power and God bless u more…
phoebe says
I dont have bay leaf for pork adobo would it still be the same?
RR says
Well I don’t like bay leaves, my filipino wife would leave out the bay leaf. And instead add a medium size, onion halved and sliced thin which for me turn out to be very good. I in turn went a little crazy when I cooked it and added the sliced onion and all the other items other than bay. But being crazy I added medium sliced bell pepper one and a half bell each being a different color. LOL it turn out to be great but not standard odobo.
Heaven says
Hi
I like the way you prepare your menu coz its very simple and you translate it in tagalog which serves best for those who are not so familiar with that specific ingredient. Keep it up and hope to know more from you. God bless!
Btw hope you can come up with an iphone application so it would be more convenient.. And as to showcase also our line of filipino dishes and how we do it the filipino style with other int’l dishes as well.
Jun says
can I use adobo as a filling to siopao.
roselle bathan says
hello 🙂 i just want to ask for the measurement of ingredients if i will be cooking adobo for 250 pax. thanks
floradelle says
I really appreciate the effort that you are extending to us…you are of great help…I salute you Mr. Vanjo…thanks for having this site. Before i really don’t like to cook but now that I am a mom and you are a good motivator…great cook.. I love cooking now…thanks to you. God bless
Carrie says
Thank you so much for this recipe…I am an American Girl who LOVES filipino food…I recently moved to Idaho from San Diego…I could get as much food as I wanted in San Diego but cannot get it here..Ive tried a different recipe for Adobo but was not happy with it..this one is great..I made it and took it to my filipino friend at work and she loved it ..its good to know I can make it myself now..!!
jenna says
optional yan…you can throw in sweet yam, adobo pa rin ang lasa.
Aurita Priela says
Thank you. I learned how to cook the favorite dishes i had tasted, More power … God bless you
Vanjo Merano says
It is my pleasure, Aurita.
Jordi Carbonell says
Hi everybody, Last week i prepared this dish in my home following this recime and was a totally success!! The meat was incredibly tender and delicious, and was very easy and cheap to prepare. Totally recomended, a lot of thanks for doing the video, which was my main guide ;). Cheers from Catalonia.
Iren Feliciano Pailagao says
Wow! I really love adobo, I don’t know how to cook but many thanks because I found this recipe. This is very helpful for me.
J M says
Fantastic recipe -- I’ve cooked this twice now for my Filipino girlfriend and she’s given it the thumbs up. It’s not quite ‘Nanays’ cooking, but it’s pretty close!
Cheers
Vanjo Merano says
That is good to know, J M. A few more tries and your pork adobo will be almost identical to Nanay’s. I appreciate the feedback. Cheers!
Cristencia Holmes says
Thank you for sharing your recipe. Ang sarap sarap ng adobo! Believer na ako ngayon. Now I know why people recommend your site.
Rheymart says
I get tired of being Bullied because I can’t cook, and now I am starting to learn how, I starts with this famous Pork Adobo by your help sir, and they really love my cook. Thank you for your help Mr. Vanjo.
Sofia Ann Sison says
Is there any reason why whole peppercorns are used? Will there be a difference if ground pepper is used? Thanks for always sharing.
Randy says
Ex wife is Filipina. The recipe her mother always made was more like a soup and it was served over steamed rice with the pork or chicken.
Elena Gola says
U didn’t mention which soy sauce to use
I’m here in Singapore,we have dark and light soy sauce
Tetet says
Hi!
Dark soy sauce is typically used in many Filipino dishes.
Hope this helps! Happy cooking!
gigi says
can you also show a video too of adobo in gata and adobo with tofu.thanks
Marie Lou says
Does it really need 2 cups of water? It seems a bit too much and will drown the flavor.
Vanjo Merano says
The water is only used to boil the pork until it gets tender. It will evaporate almost completely after 40 minutes or so. Flavors from the meat are extracted during the process which makes the dish tastier.