Filipino Pork Adobo (Easy Adobong Baboy Recipe)

Pork adobo is a version of Filipino adobo made with pork instead of chicken. It makes the sauce richer and a little more flavorful.

It still uses the same base ingredients, but the pork gives the sauce more body.

You can use pork belly or shoulder and cook it until tender so the fat melts into the sauce.

If you're looking for the classic version, check out my chicken adobo recipe.

Notes and Substitutions

• Pork belly: I used pork belly because the fat keeps the meat juicy. Pork shoulder or pork butt also work if you want something leaner. Pork ribs work too.
• Soy sauce: I used regular soy sauce, plus a little dark soy sauce for color. Dark soy sauce is thicker and slightly sweet, so you don't need much. Since brands vary in saltiness, start with less and add more later if needed.
• Vinegar: I usually use cane vinegar or coconut vinegar, but white vinegar, apple cider vinegar, or rice vinegar also work. The taste will just be a little different.

How to Make Pork Adobo (Step-by-Step)

Step 1: Prepare the pork

Cut 3 pounds of pork belly into 1½-inch pieces. Cut off any big pieces of extra fat so the dish doesn't turn too greasy.

Step 6: Serve

Serve your pork adobo with white rice to soak up the sauce.

You can also pair it with garlic fried rice or java rice. Boiled eggs, fried garlic, and scallions are optional.

If you have leftovers, chop them up and turn them into adobo fried rice.

Tips for the Best Pork Adobo

• Use a cut with some fat, so it stays tender and flavorful.
• Brown the pork first for better flavor.
• Watch the sauce as it reduces. When it cooks down too much, it can turn salty.
• Simmer until the pork is tender, then taste and adjust if needed.

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

Looking for More Adobo Recipes?

Adobo comes in many versions, and each one is a little different. Here are some adobo recipes you might like to try:

• Adobong puti: A soy sauce-free adobo that's lighter and more tangy.
• Adobong pusit: Squid cooked adobo-style, often with squid ink for a darker sauce.
• Adobong kangkong: Water spinach cooked with the usual adobo flavors.
• Adobong dilaw: Made with turmeric for color and flavor.
• Adobong hipon: A quick shrimp version of adobo.
• Adobong baka: Beef adobo simmered until tender.
• Adobong talong: Eggplant cooked in adobo sauce, sometimes with pork.
• Adobong sitaw: Yardlong beans cooked adobo-style.
• Adobong itlog: Boiled eggs simmered in adobo sauce.
• Adobo sa gata: Adobo with coconut milk for a richer version.
• Adobong mani: Fried peanuts with garlic and salt, sometimes with chili.

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.