Spicy Pork Adobo Recipe

I first made this Spicy Pork Adobo one winter in Chicago. It just happened that I wanted pork adobo, but I also wanted it spicy. There were dried red chilies in the pantry, so I added some to the pot. I also added oyster sauce because I wanted the sauce to taste a little richer. I liked how it turned out. The pork became tender, the sauce had more flavor, and the heat was just enough for me to keep going back for more rice. I have been cooking this Spicy Pork Adobo the same way since then. This is what I make when I want pork adobo with a little heat in the sauce.

This is not adobong tuyo. This one has sauce. I like it that way because the sauce is good over hot rice. The dried chilies stay whole while the pork cooks, so the heat is there without making it too strong right away. If you want something much hotter and drier, I also have Extremely Spicy Pork Adobo na Tuyo with ghost peppers. This one is easier to eat. It is still close to regular pork adobo, just with added heat and a slightly thicker sauce.

The ingredients are almost the same as regular pork adobo. Pork butt, soy sauce, vinegar, garlic, peppercorns, and bay leaves. The dried red chilies and oyster sauce are what make this one different. If you already know how to cook pork adobo, this will not feel hard to make.

What is Spicy Pork Adobo?

Spicy Pork Adobo is pork adobo cooked with dried red chilies and oyster sauce. The chilies bring heat to the sauce. The oyster sauce makes it thicker and a little richer. Everything else stays the same as regular pork adobo.

Adobo is one of the most common Filipino dishes. Many families have their own way of making it. Some make it saucy, while others cook it until almost dry. Some add coconut milk, potatoes, or sugar. The name adobo came from the Spanish word adobar, which means to marinate. But our way of cooking meat with vinegar and salt was already around before the name was used. Chicken adobo is the most well known version outside the Philippines, but pork adobo is just as common at home.

This spicy version is more of a home style variation. I would not call it a regional dish. I cook it when I want the usual pork adobo taste with some heat. The dried chilies go in whole because I do not want the sauce to become too spicy too fast. The oyster sauce gives it more body. You still get the soy sauce, vinegar, garlic, and peppercorn taste, but the chilies make each bite more interesting.

Why This Spicy Pork Adobo Recipe Works

Here are the small things that help this turn out good each time.

• Whole chilies give a slow heat. They sit in the sauce for the full 40 to 45 minute simmer. Whole keeps the heat steady. Broken open lets the seeds out and makes it hotter.
• Oyster sauce is the second change from regular adobo. Three tablespoons gives the sauce more body and a little more flavor.
• Pork butt stays tender on a long simmer. The fat keeps the meat moist while the sauce cooks down.
• Vinegar goes in late. Adding the vinegar later keeps more of its sour taste. If you add it earlier, the vinegar becomes softer as it cooks with the pork.
• A little sugar takes the edge off. Two teaspoons is enough to balance the salt and the heat. Not enough to make it sweet.

Ingredients

• Pork butt – Diced into cubes. The fat keeps the meat tender.
• Light soy sauce – I use Filipino brands like Silver Swan or Datu Puti.
• Oyster sauce – Three tablespoons. This is what makes the sauce richer than regular pork adobo.
• Whole peppercorn – Whole, not ground. Releases flavor slowly during the simmer.
• Dried bay leaves – Two or three pieces.
• White vinegar – Cane vinegar or any white vinegar. Not apple cider. Not balsamic.
• Granulated white sugar – Two teaspoons. Just to balance.
• Dried red chili – Six pieces is what I use. Leave them whole.
• Garlic – Crushed, not chopped.
• Water – Enough to braise the pork.
• Cooking oil – Any neutral oil.
• Salt – Only if needed at the end.

This is the same process as regular pork adobo. The dried chilies and oyster sauce go in with the rest of the ingredients, and the rest is just simmering.

1. Heat the cooking oil in a pan over medium heat.
2. Add the crushed garlic and cook until light brown.

Keep the heat steady while the garlic cooks. If it darkens too fast, pull the pan off the burner for a few seconds. Burnt garlic makes the whole sauce taste bitter, and there is no way to fix it after.

1. Add the pork butt and cook for 3 to 5 minutes until light brown on the edges.
2. Pour in the soy sauce, oyster sauce, water, dried red chilies, whole peppercorn, and bay leaves. Stir and let it boil, then cover and simmer for 40 to 45 minutes until the pork is tender.

The pork will release liquid as it browns, and that is fine. Stir once after pouring the soy sauce and oyster sauce so nothing sticks to the pan. Then leave it alone and let it simmer. Check after 30 minutes to make sure the sauce has not reduced too much. Add a splash of water if it has.

1. Pour in the white vinegar and let it boil before stirring.
2. Add the sugar and salt to taste. Stir and cook for 3 more minutes.

Old folks say do not stir right after pouring the vinegar. There is some truth to that. Letting it boil first cooks off the raw vinegar smell. After that, taste the sauce before adding salt because the soy sauce and oyster sauce are already salty. Transfer to a serving plate and spoon some of the sauce on top. Share and enjoy!

What to Serve with Spicy Pork Adobo

I always serve this with rice. The sauce is the reason.

• Plain steamed rice – This is the easiest choice. Spoon the sauce over hot rice and you are good.
• Garlic fried rice – Sinangag works well when I have leftover rice. The garlic in the rice goes with the garlic in the adobo.
• Papaya atchara – The sweet and tangy crunch goes well with the rich sauce. I always have a jar in the fridge.
• Fried egg – I eat leftovers with rice and a fried egg for breakfast. The yolk mixes with the sauce.
• Cold water – You will want some nearby if you add extra chilies.

How to Store Spicy Pork Adobo

Leftover Spicy Pork Adobo keeps well. The sauce thickens overnight and tastes even better with rice the next day.

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Wrap portions in plastic and place in a freezer bag. Good for 2 months.
• Reheating: Warm in a pan over medium heat with a splash of water. Microwave works too.

More Pork Adobo Recipes

• Basic Pork Adobo is the simple version without oyster sauce or chilies.
• Sprite Pork Adobo uses lemon lime soda to make it sweet instead of spicy.
• Spicy Pork Ribs Adobo uses ribs and chili flakes.
• Pork and Chicken Adobo uses both proteins in one pot.
• Pork Adobo with Tofu adds fried tofu cubes near the end.
• Pork Adobo Paksiw is the version made with leftover lechon sauce and extra vinegar.
• Crock Pot Pork Adobo is the slow cooked version.

• Pork butt – Pork shoulder or pork belly work the same way.
• Light soy sauce – Regular soy sauce is fine. Not dark soy.
• Oyster sauce – Can be skipped. Sauce will be thinner. Add one more tablespoon of soy sauce.
• Dried red chili – Fresh siling labuyo, Thai chili, or red pepper flakes also work.
• White vinegar – Cane or coconut vinegar is fine. Not rice vinegar.
• Granulated white sugar – Brown sugar gives a slightly deeper color and flavor.

Try this when you want pork adobo with a little kick. Start with fewer chilies, then add more next time if your family likes it hotter.