This easy Pork Adobo recipe is as tasty and authentic as it gets: a Filipino lady whose family sells this braised pork kindly shared it with me. It's one of the most delicious Filipino pork recipes and the best traditional Filipino dish in my opinion! Perfect for a Filipino food party.
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🥘 Ingredients
You will need a few simple ingredients for this Filipino braised pork stew:
- pork belly: I have also made this with pork shoulder but it doesn't taste as good as the pork doesn't melt in your mouth. You can also use chicken (thigh or wings) and turn it into chicken adobo.
- Light and Dark Soy Sauce
- Rice Vinegar: this gives the dish its characteristic tang
- White sugar: a pinch is needed to tame the acidity of the vinegar. Do not substitute with lime juice or lemon juice.
- Bay Leaves
- Whole black peppercorns: ideally use whole peppercorns. If not, ground pepper works too.
- Fresh aromatics such as fresh garlic, fresh onion, and fresh ginger
Note: you can add a whole egg, carrot, or potato to stretch the meat further.
🔪 Step-by-Step Instructions
Marinate the pork and other ingredients (soy sauce, vinegar, ginger, garlic onion, sugar salt,) for 1 hour at minimum, ideally overnight.
Add the pork and all the marinade to a pot with the rest of the ingredients and bring to a boil. (Start by adding only 1 Cup of water and add more if the sauce is drying out/ necessary later.) Cover and simmer for 45 minutes.
Uncover, and continue to simmer till the sauce is thick and the pork is at your desired texture. (You may need to add a bit more water depending on the strength of your fire- pork adobo be served with sauce which goes super well with a bowl of white rice.)
🥡 How to Store
Store leftovers in an airtight container in the fridge.
🥗 Suggested Accompanying Recipes
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Pork Adobo
Equipment
- 1 Pot
- 1 heat proof spatula
- 1 Airtight box for marinating the pork
Ingredients
- 1.1 pork belly Choose a piece that is not too fat. If not you can use pork shoulder to be healthier but it will be tougher- you will need to cook it for longer.
- 2 Tablespoons light soy sauce
- 1 Tablespoon dark soy sauce
- 1 Tablespoon white rice vinegar
- 1 teaspoon white sugar or to taste
- 1 salt
- 1-2 turns black peppercorns
- ½ small red onion minced
- 4 cloves garlic peeled, minced
- 1 inch fresh ginger minced
For braising
- ½ teaspoon black peppercorns Add whole into the dish.
- 1 teaspoon salt Add ½ teaspoon at the start of braising. At the 45 minute cooking mark, taste the sauce, and add the other ½ teaspoon (or to taste.)
- 2 dried bay leaves
Instructions
- Marinate the pork and other ingredients (soy sauce, vinegar, ginger, garlic onion, sugar salt,) for 1 hour at minimum, ideally overnight.
- Add the pork and all of its marinade into a pot with the bayleaves and whole peppercorns and salt, then bring to a boil. of water and add more if the sauce is drying out/ necessary later.) Cover and simmer for 45 minutes.
- Uncover, and continue to simmer till the sauce is thick and the pork is at your desired texture. (You may need to add a bit more water depending on the strength of your fire- pork adobo be served with sauce which goes super well with a bowl of white rice.)
Notes
Note: the nutritional information is an estimate automatically calculated using the WPRM recipe maker and I am not responsible for its veracity.
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