Filipino Pork Adobo is pork belly cooked in vinegar, soy sauce, garlic, and peppercorns. This pork adobo recipe is easy to make with just a few simple ingredients. Serve it with steamed rice for a complete and comforting meal.
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What is Adobo?
Adobo is a quintessential Filipino dish with savory, tangy, and sweet flavors that vary among cooks. The term "adobo" comes from the Spanish word "adobar," meaning marinade or sauce, reflecting the method of marinating and stewing the meat.
Pork Adobo or adobong baboy is a classic variation that can either be saucy or dry. The saucy version has a rich and flavorful sauce, while the dry variation has the sauce reduced to coat the pork in a caramelized layer.
Ingredients you'll need
Notes and substitutions
- Pork belly: You can also use pork butt or shoulder. Other protein options are pork ribs and chicken.
- Soy sauce: Use regular or light soy sauce. A little dark soy sauce is okay for color, but not to replace it entirely. Tamari with no wheat is a gluten-free alternative. It is darker and richer, so you will need less of it.
- Vinegar: Cane or coconut vinegar is recommended. White distilled vinegar, apple cider vinegar, or rice vinegar should also work well.
How to make this recipe
Step 1: Cut 3 pounds of pork belly into 1½-inch pieces. Trim off any excess fat.
Step 2: Roughly chop 1 onion.
Step 3: Smash 1 head of garlic with the heel of your hand.
Step 4: Over medium-high heat, brown the meat in a bit of oil for about 2 minutes on each side. Transfer to a plate.
Step 5: Soak up most of the oil with a paper towel, then sauté garlic and onion until slightly softened.
PRO TIP: Searing the meat before braising helps to lock in flavors and create a richer, more flavorful adobo. Make sure to get a good brown crust on the pork belly for the best results.
Step 6: Add the meat, ½ cup soy sauce, ⅔ cup vinegar, ¼ cup of water, 3 tablespoons brown sugar (or more), whole or cracked black peppercorns (to taste), and 3 bay leaves.
Stir to combine and lower heat to medium when it boils. Cover and simmer for 45-60 minutes, until the meat is tender and the sauce slightly thickens.
Step 7: Check if the meat is fork-tender and remove the fat layer on top. Taste and adjust as needed.
If the sauce is too thin, continue to simmer it uncovered until the desired consistency is reached. Add water if it gets too dry.
Enjoy Filipino Pork Adobo with white rice to soak up all that flavorful sauce. For an extra flavor boost, consider pairing it with Sinangag (Garlic Fried Rice) or Java Rice. Add boiled eggs, fried garlic, and scallions for extra yum!
If you find yourself with leftover adobo, don't let it go to waste! Simply combine it with rice to create a delicious Adobo Fried Rice that makes for a satisfying meal.
To store adobo, place it in an airtight container in the refrigerator to stay fresh for 3-4 days. Alternatively, you can freeze it to extend its shelf life.
Recipe FAQs
A good adobo starts by searing the meat. It is simmered long enough to become tender and flavorful. The sauce is savory and slightly tangy, while the sweetness varies between cooks.
Yes, you definitely can. Make sure to use bone-in chicken thighs with their skin on for full flavor.
Yes, you can make adobo in an instant pot or another electric pressure cooker. There’s no need to add extra water since the moisture gets locked in. The meat will let out extra liquid as it cooks.
You can add some sugar, water, or soy sauce. Play around with the flavor until it's just right for you. If you end up with more sauce, you can thicken it with cornstarch.
Expore other Adobo variations
Adobo, widely regarded as the quintessential Filipino dish, holds the title of being the national dish of the Philippines. Variations exist depending on the region and each unique family recipe.
- Chicken Adobo (Adobong Manok): This version uses chicken as the main protein and is one of the most popular variations. It's stewed in a mixture of soy sauce, vinegar, garlic, and bay leaves, resulting in a savory dish with a flavorful sauce.
- White Adobo (Adobong Puti): This version omits the soy sauce, resulting in a lighter-colored dish. The flavor is tangier due to the prominence of vinegar.
- Squid Adobo (Adobong Pusit): This is a unique adobo dish where the squid's ink is used, giving the sauce a black color and a distinct flavor.
- Adobong Kangkong: Kangkong or water spinach cooked with the usual adobo flavors.
- Yellow Adobo (Adobong Dilaw): Turmeric is added to the stew, giving it a distinctive yellow hue and a slightly earthy flavor.
- Shrimp Adobo (Adobong Hipon): In this variation, shrimps are briefly simmered in the classic adobo sauce.
- Beef Adobo (Adobong Baka): Beef, particularly tougher cuts, is simmered for a longer time in adobo sauce until it's tender.
- Eggplant Adobo (Adobong Talong): Slices or chunks of eggplant cooked in adobo mixture.
- Adobong Sitaw: Yardlong beans cooked in traditional adobo ingredients.
- Egg Adobo (Adobong Itlog): Hard-boiled eggs are simmered in adobo sauce, absorbing the savory flavors.
- Adobo with Coconut Milk (Adobo sa Gata): This variation involves adding coconut milk (gata) to the usual adobo mixture, resulting in a richer and creamier sauce.
- Adobong Mani: "Mani" means peanuts. This isn't a traditional adobo stew but refers to fried peanuts, usually seasoned with garlic, salt, and sometimes spicy chili. It's a popular street food snack in the Philippines.
More about Filipino Pork Adobo
Here are frequently asked questions about Filipino Pork Adobo, including extra tips, troubleshooting, and more.
Other pork recipes you may like
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📖 Recipe
Filipino Pork Adobo
Equipment
- 4.5-quart Dutch oven or a heavy-bottomed pot
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)
- 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
- Over medium-high heat, brown the meat in a bit of oil for about 2 minutes on each side. Set aside.
- Soak up most of the oil with a paper towel, then sauté garlic and onion until slightly softened.
- Add meat, soy sauce, vinegar, ¼ cup of water, sugar, freshly cracked peppercorns, and bay leaves. Stir to combine and lower the heat to medium when it boils.
- Cover and simmer for 45-60 minutes, until the meat is tender and the sauce slightly thickens.
- Check if the meat is tender and remove the fat layer on top. Taste and adjust as needed. Serve and enjoy!
Notes
- Pork belly: You can also use pork shoulder or butt. Other protein options are pork ribs and chicken.
- Soy sauce: Use regular or light soy sauce. A little dark soy sauce is okay for color, but not to replace it entirely. Tamari with no wheat is a gluten-free alternative. It is darker and richer, so you will need less of it.
- Vinegar: Cane or coconut vinegar is recommended. White distilled vinegar, apple cider vinegar, or rice vinegar should also work well.
Neri
Best Adobo recipe i've ever tried! This is definitely my cheat sheet when making this dish, my kids love it!
Nora Reyes
Hello Neri, Thank you so much for your kind words! So happy about your kids loving it. =)
Victoria
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
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
It was delicious! The recipe was easy enough. Thank you and i’m looking through other recipes to make.
Nora Rey
Thank you, Chris! =)
John
Nice video. What brand of soy sauce do you use for this recipe?
Nora Rey
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
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
That is so nice. I am always happy to know you guys enjoyed it. Thank you!!!