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Pork Adobo
by:Vanjo Merano | posted on: February 5, 2019 | updated: December 13, 2020
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.
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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
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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.
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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
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cauldrons (kaldero). One has the adobo in it, while the other is for the rice.
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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.
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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.
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This version suggests marinating the pork to make it more flavorful. Pork
belly and other fatty cuts of pork are ideal for this recipe.
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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.
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.
Ingr edient s
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.
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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.
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.
Servings 4 people
Calories 1211kcal
Author Vanjo Merano ×
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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
US Customary - Metric
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Instructions
1. Combine the pork belly, soy sauce, and garlic then marinade for at least 1
hour
2. Heat the pot and put-in the marinated pork belly then cook for a few
minutes
3. Pour remaining marinade including garlic.
4. Add water, whole pepper corn, and dried bay leaves then bring to a boil.
Simmer for 40 minutes to 1 hour
5. Put-in the vinegar and simmer for 12 to 15 minutes
6. Add salt to taste
7. Serve hot. Share and enjoy!
Video
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Nutrition
Serving: 4g | Calories: 1211kcal | Carbohydrates: 5g | Protein: 24g | Fat: 120g |
Saturated Fat: 43g | Cholesterol: 163mg | Sodium: 1700mg | Potassium: 530mg |
Fiber: 1g | Vitamin A: 115IU | Vitamin C: 2.5mg | Calcium: 50mg | Iron: 2.7mg
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Comment s
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.
Reply
aures says
June 30, 2010 at 4:25 am
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 ×
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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
Reply
jerwell says
August 4, 2010 at 12:38 am
Reply
genalyn says
September 21, 2010 at 1:24 pm
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…
Reply
phoebe says
November 26, 2010 at 8:37 pm
I dont have bay leaf for pork adobo would it still be the same?
Reply
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RR says
March 16, 2012 at 11:05 am
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.
Reply
Heaven says
December 26, 2010 at 11:53 pm
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!
Reply
Jun says ×
July 7, 2011 at 8:06 am
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Reply
floradelle says
September 1, 2011 at 3:50 am
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
Reply
Carrie says
February 23, 2012 at 7:56 pm
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..!! ×
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jenna says
March 18, 2012 at 9:26 pm
optional yan…you can throw in sweet yam, adobo pa rin ang lasa.
Reply
Thank you. I learned how to cook the favorite dishes i had tasted, More
power … God bless you
Reply
It is my pleasure, Aurita.
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Reply
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.
Reply
J M says
August 22, 2016 at 3:30 pm
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
Reply
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!
Reply
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Thank you for sharing your recipe. Ang sarap sarap ng adobo! Believer na
ako ngayon. Now I know why people recommend your site.
Reply
Rheymart says
February 3, 2018 at 7:48 pm
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.
Reply
Is there any reason why whole peppercorns are used? Will there be a
difference if ground pepper is used? Thanks for always sharing.
Reply
Randy says
September 10, 2018 at 3:50 pm
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.
Reply
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Tetet says
January 31, 2019 at 10:31 am
Hi!
Reply
gigi says
February 13, 2019 at 9:38 pm
can you also show a video too of adobo in gata and adobo with
tofu.thanks
Reply
Does it really need 2 cups of water? It seems a bit too much and will
drown the flavor.
Reply
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Vanjo Merano says
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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.
Reply
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