Filipino pork adobo is pork cooked in vinegar, soy sauce, garlic, and peppercorns. It's one of those Filipino dishes almost everyone grew up eating, and every family has their own way of making it.
This is a beginner-friendly pork adobo (or adobong baboy ) that's hard to mess up. It is simple, easy to follow, and made with basic ingredients. You can keep it saucy or let the sauce cook down, then serve it with plenty of steamed rice.
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What is Adobo?
Adobo is a Filipino dish made by cooking meat in vinegar, soy sauce, garlic, bay leaves, and peppercorns. It has a salty and slightly sour taste that a lot of people love.
It's also more of a cooking method than just one recipe. You can make it with chicken, pork, seafood, or even vegetables.
Some versions are saucy, while others are cooked down until the meat is well coated. Every family makes it a little differently, which is part of what makes adobo so special.
Ingredients You'll Need
Notes and Substitutions
- Pork belly: I usually use pork belly because the fat keeps the meat juicy. Pork shoulder or pork butt also work and are leaner. Pork ribs are good too. Some people use chicken, or even a mix of pork and chicken.
- Soy sauce: I use regular soy sauce and add a small amount of dark soy sauce for color. Dark soy sauce is thicker and slightly sweet, so you only need a little. Different soy sauce brands have different salt levels. This is why adobo can turn salty fast. I always start with less and adjust near the end.
- Vinegar: I usually use Filipino vinegar like cane or coconut vinegar, but I've also made adobo with white vinegar, apple cider vinegar, or rice vinegar. They all work - the taste just changes a bit.
How to Make Adobo (Step-by-Step)
Step 1: Prepare the pork
Cut 3 pounds of pork belly into 1½-inch pieces. Trim off any big pieces of extra fat so the dish doesn't turn too greasy.
Step 2: Sear the pork
Heat a little oil in a pot over medium-high heat. Brown the pork for about 2 minutes on each side, just until it gets some color. Take it out and set aside.
This step adds a lot of flavor, so don't skip it. If there's too much oil left, soak up most of it with a paper towel.
Step 3: Sauté the aromatics
Add the onion and garlic. Cook for a minute or two until they're no longer raw and start to smell good.
Step 4: Add the sauce and simmer
Put the pork back in the pot, then add:
- ½ cup soy sauce (start with less - you can add more later. You can also replace a small part with dark soy sauce for color.)
- ⅔ cup vinegar
- ¼ cup of water (more as needed)
- 3 tablespoons brown sugar (more to taste)
- whole or cracked black peppercorns (to taste)
- 3 bay leaves
Stir and bring to a boil. Lower the heat, cover, and simmer for 45-60 minutes, until the pork is tender and the sauce thickens slightly.
Step 5: Taste and adjust
Check if the pork is fork-tender, then use a spoon to remove any oil that floats on top. Taste the sauce and adjust if needed.
If the sauce feels too thin, let it simmer uncovered until it thickens. If it starts to look too dry, add a little water.
Step 6: Serve
Serve pork adobo with white rice to soak up the sauce. You can also pair it with garlic fried rice or java rice. Adding boiled eggs, fried garlic, and scallions is optional but really good.
Got leftovers? Don't throw them away. Chop up the adobo and mix it with rice to make adobo fried rice - it's an easy way to turn leftovers into another meal.
Tips for the Best Pork Adobo
- Brown the pork first for better flavor - this adds depth to the sauce.
- Taste near the end, not at the start. Adobo changes as it simmers.
- Watch the sauce as it reduces. When it cooks down too much, it can turn salty. If that happens, I shared more fixes here: Adobo Too Salty? Here's How to Fix It.
- Adjust seasoning slowly. Add a little at a time and taste as you go.
Make Ahead, Storage, and Freezing
- Make ahead: Pork adobo actually tastes even better the next day, so it's great for meal prep.
- Store in the fridge: Keep leftovers in an airtight container for up to 5 days.
- Freeze for later: Adobo freezes well for up to 2 months. Just thaw it overnight in the fridge.
- Reheat gently: Warm it on the stove or in the microwave with a little water to loosen the sauce.
Recipe FAQs
Good adobo starts with well-browned meat, enough garlic, and the right mix of soy sauce and vinegar. Letting it simmer until the meat is tender makes a big difference, and tasting near the end helps you adjust the sauce before serving.
Yes, you can make adobo in an Instant Pot or any electric pressure cooker.
Just use less water than stovetop cooking since the moisture stays inside and the meat will release liquid as it cooks. The sauce will be thinner, so you may want to simmer it on sauté mode after to thicken it.
If your adobo tastes too sour, add a little sugar or water or a small splash of soy sauce can help too. Taste as you go until it tastes right. If there's extra sauce, you can thicken it with a little cornstarch.
Yes. That's one of the nice things about adobo. It freezes well and tastes almost the same after reheating.
Let it cool first, then put it in an airtight container and freeze for up to 2 months. When you're ready to eat it, thaw it overnight in the fridge, then warm it gently on the stove. If the sauce looks thick, just add a little water.
Yes. Many people think adobo tastes better the next day because the meat has more time to soak up the sauce. Just reheat slowly and add a small amount of water if needed.
Any regular soy sauce works for adobo. Brands like Silver Swan, Datu Puti, Marca Piña, and Kikkoman are all common - just keep in mind that some are saltier than others, so it's best to start with less and add more as you cook.
If you're buying soy sauce at regular grocery stores, look for real brewed soy sauce (not "soy-flavored seasoning"). Real soy sauce has better flavor and works better for adobo.
I also sometimes add a small amount of dark soy sauce just for color. It's thicker and slightly sweet, so you only need a little.tle.
Looking for More Adobo Recipes?
Adobo is one of those Filipino dishes every family makes a little differently. If you'd like to try other versions, here are some popular adobo recipes you might enjoy:
- Chicken adobo (adobong manok): This version uses chicken as the main protein and is very popular.
- White adobo (adobong puti): A soy sauce-free adobo that's lighter in color and more tangy.
- Squid Adobo (adobong pusit): Made with squid and its ink, which gives the sauce a dark color and makes it taste a little richer.
- Adobong kangkong: Kangkong or water spinach cooked with the usual adobo flavors.
- Yellow adobo (adobong dilaw): Made with turmeric for color and a slightly earthy flavor.
- Shrimp adobo (adobong hipon): Shrimp quickly cooked in adobo sauce.
- Beef adobo (adobong baka): Beef is simmered longer in adobo sauce until tender.
- Eggplant adobo (adobong talong): Eggplant cooked in adobo sauce.
- Adobong sitaw: Yardlong beans cooked adobo-style.
- Egg adobo (adobong itlog): Hard-boiled eggs simmered in adobo sauce.
- Adobo sa gata: Adobo with coconut milk for a richer, creamier version.
- Adobong mani: This isn't a traditional adobo stew. It's fried peanuts seasoned with garlic, salt, and sometimes chili. It's a popular street snack in Philippines.
More about Filipino Pork Adobo
Here are some common pork adobo questions, plus a few tips I've learned from making this over and over at home.
Other Pork Recipes You May Like
Did you make this recipe? I would love to know! Your feedback helps me make better recipes. Please rate, review, or comment below. Questions about this recipe are welcome, too!
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📖 Recipe
Filipino Pork Adobo (Easy Adobong Baboy Recipe)
Equipment
- Large heavy-bottomed pot or Dutch oven (about 4.5 quarts)
Ingredients
- 3 pounds pork belly 1½-inch pieces (see note)
- 1 head garlic crushed or smashed
- 1 medium onion chopped
- ½ cup soy sauce (see note)
- ⅔ cup cane or coconut vinegar (see note)
- ¼ cup water more as needed
- 3 tablespoons brown sugar more to taste
- whole or cracked peppercorns to taste
- 3 bay leaves dried or fresh
- Neutral-flavored oil (canola or vegetable oil) for searing and sautéing
Instructions
- Prepare the pork. Cut pork into 1½-inch pieces and trim large bits of excess fat.
- Sear the pork. Heat oil over medium-high. Brown pork about 2 minutes per side. Remove and set aside. Soak up extra oil if needed.
- Sauté aromatics. Add onion and garlic. Cook 1-2 minutes until fragrant.
- Add the sauce and simmer. Return pork to the pot, then add: soy sauce, vinegar, ¼ cup water (more as needed), brown sugar, peppercorns, and bay leaves.Stir, bring to a boil, then lower the heat. Cover and simmer for 45-60 minutes, until the pork is tender and the sauce thickens slightly.
- Taste and adjust. Spoon off excess oil. If sauce is thin, simmer uncovered. If too dry, add a little water. Adjust seasoning slowly, then turn off the heat.
Video
Notes
- Pork: Pork belly stays juicy, but pork shoulder, butt, ribs, or even chicken also work.
- Soy sauce: Use regular soy sauce. You can add a small amount of dark soy sauce for color. Brands vary in saltiness, so start with less and adjust near the end.
- Vinegar: Cane or coconut vinegar is traditional, but white, apple cider, or rice vinegar all work - the flavor will vary slightly.
- Make ahead: Pork adobo tastes even better the next day.
- Store: Keep leftovers in an airtight container in the fridge for up to 5 days.
- Freeze: Freezes well for up to 2 months. Thaw overnight in the fridge.
- Reheat: Warm gently on the stove or microwave with a little water to loosen the sauce.
Neri says
Best Adobo recipe i've ever tried! This is definitely my cheat sheet when making this dish, my kids love it!
Nora Reyes says
Hello Neri, Thank you so much for your kind words! So happy about your kids loving it. =)
Victoria says
Thank you! My mom usually makes it for me but she's all the way in the Philippines and I'm in South Carolina! She tried to show me how to make it but it never tastes like hers! This is by far the best and closest recipe I've found!
Nora Rey says
Hi Victoria,
Thank you for your message. It's always tough being far away from loved ones and the comforts of home cooking, so I'm glad that the recipe brought back some good memories and satisfied your cravings for that delicious Filipino flavor.
Chris says
It was delicious! The recipe was easy enough. Thank you and i’m looking through other recipes to make.
Nora Rey says
Thank you, Chris! =)
John says
Nice video. What brand of soy sauce do you use for this recipe?
Nora Rey says
Hello John, I am not so sure, but it's either Datu Puti or Silver Swan. A regular type of soy sauce should work. Thanks!
Bim says
Wow, one of my favorite Filipino food. I’ve tried so many times to cook adobo but I cannot find a recipe that is so good and easy to follow recipe. Cooked this today for lunch and my family asked for more. Thank you Nora.
Nora says
That is so nice. I am always happy to know you guys enjoyed it. Thank you!!!