Pork Adobo Recipe

4.91 from 30 votes

Basic Filipino Prok Adobo with Soy Sauce, Vinegar, and Garlic. This delicious dish is perfect when served over newly cooked white rice.

Prep Time10

Cook Time1

Total Time1 10

Course: Main Course

Cuisine: Filipino

Keyword: adobo, adobong baboy, inadobo, pork adobo

Servings: people

Calories: 1211kcal

Author: Vanjo Merano

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!

Notes:

Pork belly 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.
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.
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.
Use white vinegar. If this is not available, either cane or rice vinegar can be used as substitutes.
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.
Whole peppercorns are ideal. However, you can use cracked pepper or ground pepper for this recipe.