Adobo sa Asin (Filipino Salt Adobo)

Adobo sa asin is a version of adobo made without soy sauce.

Pork is cooked with garlic, salt, black pepper, and vinegar until it's tender and lightly browned.

It's similar to adobong puti, but less vinegary. The texture is a bit like lechon kawali - just not deep-fried or extra crispy.

This is one of the simplest ways to make adobo using just a few ingredients. No extra sauces - just a simple version that lets the pork shine.

Ingredients You'll Need

Notes and Substitutions

• Pork: You can use pork belly or pork shoulder. Pork belly has more fat, which makes the meat softer and juicier after cooking. Pork shoulder is leaner but still works well.
• Salt: Start with 1 teaspoon kosher salt (use about ½ teaspoon if using fine salt), then taste and add more if needed. It's easier to add salt than fix salty adobo.
• Vinegar: Cane or coconut vinegar works best, but white vinegar is fine too.
• Garlic: Don't be shy here - adobo sa asin is meant to be garlicky.

How to Make Adobo sa Asin (Step-by-Step)

Step 1: Combine everything

In a large, heavy-bottomed pot, add:

• 3 pounds of pork belly (cut into large chunks)
• 1 head garlic (smashed); more if you like
• 3 bay leaves
• 1 teaspoon kosher salt (use about half for fine salt)
• Black pepper (whole or cracked); to taste
• ½ cup vinegar
• ½ cup water

Step 2: Cook until tender

Cover and bring to a boil over medium-high heat. Lower the heat and simmer for 30-40 minutes, or until the pork is tender.

Stir once or twice so the pork cooks evenly and doesn't stick to the bottom.

If you want very soft pork, keep the pot covered so the liquid stays in.

If you want firmer meat, uncover sooner and let the liquid cook off faster.

Step 3: Let it dry and brown

Remove the lid and cook over medium heat until most of the liquid is gone.

The pork will release fat, so it will look oily. Keep stirring until lightly browned on the edges.

Step 4: Taste and adjust

Taste the pork and add more salt if needed. Then, turn off the heat.

Serve your adobo sa asin with a vinegar dipping sauce or ketchup for the kids.

Optional Vinegar Dipping Sauce (Sawsawan)

Adobo sa asin is usually served with a simple vinegar dipping sauce on the side. Mix together:

• Vinegar
• Minced red onion or shallots
• Minced garlic
• Salt and black pepper, to taste
• A pinch of sugar
• Sliced chilies (optional)

Taste and adjust.

How to Store

• Refrigerate: Store in an airtight container for up to 3-5 days.
• Reheat: Warm in a pan over medium heat. Add a small amount of water if needed. Leftovers are great chopped up and used for fried rice.

Cooking Tips

• Cut the pork into larger pieces - they'll shrink as they cook.
• Let the vinegar come to a boil before stirring to mellow the sharp taste.
• Cook uncovered so the pork browns in its own fat, until it's as browned as you like.
• Start with less salt, then taste and add more as needed.
• For more garlic flavor, add a bit more near the end.

Recipe FAQs

What to Serve With Adobo sa Asin

• Sinangag: Fried rice with lots of garlic.
• Java rice: Yellow rice made with turmeric and annatto.
• Atchara: Sweet and sour pickled green papaya.
• Stir-fried kangkong: Water spinach cooked quickly with garlic and salt.
• Ensaladang talong: Grilled eggplant salad with tomatoes and onions.
• Ensaladang pipino: Cucumber salad with vinegar and onions.
• Ensaladang kamatis: Tomatoes and onions with a light dressing.