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1/15/2021 Pork Adobo Recipe
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Pork Adobo
by:Vanjo Merano | posted on: February 5, 2019 | updated: December 13, 2020
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This is a recipe post for Filipino Pork Adobo. It is a dish composed of pork
slices cooked in soy sauce, vinegar, and garlic. There are version wherein
onions are also added. Adobo is a popular dish in the Philippines, along
with Sinigang.
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https://panlasangpinoy.com/filipino-food-pork-adobo-recipe/ 1/25
Adobo, in general, can be cooked using different kinds of protein. Chicken

is the commonly used ingredient. Have you tried cooking Filipino Chicken
Adobo yet? Our tried and tested recipe should be able to help you.
F ilipino Por k Adobo vs. Mexican Adobo
The word Adobo was derived from the Spanish word “adobar”. It means to
marinate. This can be in the form of a liquid marinade or to rub using a
×
combination of powdered ingredient.
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This version of Filipino Adobo suggests marinating the pork in soy sauce
and crushed garlic. By preference, vinegar can also be added as a
marinade ingredient.
Mexican adobo, on the other hand, makes use of chillies, garlic, cinnamon,
and oregano as marinade.
Both dishes look and taste different. It will be unfair to compare which
among the two dishes are best because each of us has our own
preference when it comes to flavor.
F ilipino Por k Adobo Ver sions
The Philippines is composed of composed of many islands. It was initially

estimated to be around 7,107. At present, the count rose to 7,641. Each of
these islands belong to a cluster, which are divided into regions.
Almost every region in the Philippines have their own pork adobo version.
Sometimes, there can be more than one version in a location.
The Basic Pork Adobo version is what you see in the recipe below. There
are also similar versions with additional ingredients.
Pork and Chicken Adobo is perhaps one of the favorite when it comes to
family picnics. This is a dish wherein pork and chicken slices are
combined and cooked inadobo style. It can be done the same way as this
recipe, with or without onions. This is our clans signature summer dish in
the Philippines. I remember my tito’s and tita’s prepare a large portion
every summer outing. We would go to Pansol in Laguna to rent a
swimming pool for the clan and they would bring with them two large
×
cauldrons (kaldero). One has the adobo in it, while the other is for the rice.
Pork Adobo with Potato is another version that I tried. This is a saucier pork
adobo version with cubes of potatoes in it. I’m not sure where this dish
originated. It might have been initially created as a filler to feed more
people. Nevertheless, I liked the taste. I think that it can be improved by
pan-frying the potato first. Most of the flavors gets absorbed by the
potato. It can be a carbohydrate overload when you eat the potato with
rice. This is a good dish to have when before going to the gym or before
starting a marathon.
I cook Pork Adobo with Eggs all the time. This is my favorite. There are two
ways to make it. Both ways require boiling the eggs beforehand. The first
version is cooked by adding boiled eggs once the pork gets tender. The
eggs absorb the soy sauce, thus becomes darker in color. Be cautious
about the time when cooking this way. We don’t want to overcook the
eggs.
How can we tell if an egg is overcooked? It is simple. Egg yolk contain iron.
When eggs are cooked longer than the usual, the iron turns greenish. This
color formation happens between the yolk and egg white. We often refer
to this as rings. Slice the boiled egg in half and try to examine the color of
the outer yolk. When you see a dark ring around it, that means the egg is
overcooked.
The other version of the adobo with egg is easier and does not put the
eggs at risk of overcooking (unless it was overcooked during the boiling
process). Simply add boiled eggs on the serving plate before serving. The
eggs also retains its white color.
Pork Adobo with Tofu is a protein-rich adobo version. This is perfect for
people who like their adobo mild in flavor. This version requires fried tofu.
Always use extra firm tofu when making this. You can purchase raw tofu
and fry it, or you can get packaged fried tofu from the supermarket.
The tofu absorbs most of the sauce in the process which tones down the
flavor a bit. This is a good dish to prepare when you are into body building
or into a protein-rich diet. Make sure to use lean cuts of pork though.
A favorite among our group of friends who like to drink beer is Spicy Pork
Adobo. This is the perfect pulutan as far as I am concerned. The spicier it
gets, the better it becomes. I tried making this dish using the former
spiciest chili pepper in the world, Bhut Jolokia (It lost its crown to the
Carolina Reaper, which is way spicier). The result was a very delicious and
extremely spicy adobo. The spice lingers in the mouth for a while. Be
forewarned.
Adobong Baboy sa Gata is a classic. This is notorious for making people

on limited-rice-diet crave for more rice. It is very rich, tasty, and delicious.
Add a few pieces of Thai chili pepper, and you will not get enough of it.
How t o Cook Por k Adobo
This version suggests marinating the pork to make it more flavorful. Pork
belly and other fatty cuts of pork are ideal for this recipe.
×
The first thing to do is marinate the pork belly in soy sauce and crushed
garlic. It is best to marinate it overnight. If time is limited, one hour should
be enough. Some like to add vinegar during the process. You may do so if
preferred.
Drain the marinade. Save it for later. The marinated pork needs to be
browned. Heat a cooking pot. Add pork with garlic. You can also add a few
tablespoons of cooking oil. Cook the pork until it turns brown.
The pork needs to be cooked until tender. Do this by pouring the

remaining marinade, if any. Also add water. Let the liquid boil. This is the
part where I put the whole peppercorn and dried bay leaves. These
ingredients complete my pork adobo. Boiling for 40 minutes should be
enough to tenderize the pork. There are times when you have to cook
longer.
If you have not added the vinegar as part of the marinade, pour it into the
pot and let it cook for 10 minutes. Salt is an optional ingredient for this
recipe. Use it only if you think its needed.
Por k Adobo Alt er at ive and Addit ional
Ingr edient s
Pork – Use any cut of pork that you prefer. I suggest pork belly for best
results. However, use leaner parts if you are trying to avoid fats. Pork
tenderloin is a healthier choice. This is very tender and contains way less
fat than pork belly. You can also use other proteins such as chicken and
goat meat using this recipe.
×
Onion – This recipe does not suggest the use of onion. I think that onions
help improve the taste of adobo. Use red, yellow, or white onion for this
recipe. Make sure to chop it into small pieces.
Dried Bay Leaves – this is an ingredient that you can almost always find
most of the time in the spice section of your local supermarket. Believe it
or not, but this makes a huge difference when cooking adobo.
Whole Peppercorn – this is a traditional ingredient. It will not matter if you

use crushed peppercorn or ground black pepper. Sichuan peppercorns
are also good alternatives.
Sugar – adding a teaspoon of sugar will move your pork adobo on the
sweeter side. I personally love the taste of adobo with a bit of sugar.
Try this Pork Adobo Recipe and let me know what you think.
Pork Adobo Recipe

Basic Filipino Prok Adobo with Soy Sauce, Vinegar, and
Garlic. This delicious dish is perfect when served over newly
cooked white rice.
Course Main Course

Cuisine Filipino Print Pin
Keyword adobo, adobong baboy, inadobo, pork
adobo 5 from 4 votes
Prep Time 10 minutes

Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 people
Calories 1211kcal
Author Vanjo Merano ×
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Ingredients
2 lbs pork belly
2 tablespoons garlic minced or crushed
5 pieces dried bay leaves
4 tablespoons vinegar
1/2 cup soy sauce
1 tablespoon peppercorn
2 cups water
Salt to taste
US Customary - Metric
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Instructions
1. Combine the pork belly, soy sauce, and garlic then marinade for at least 1
hour
2. Heat the pot and put-in the marinated pork belly then cook for a few
minutes
3. Pour remaining marinade including garlic.
4. Add water, whole pepper corn, and dried bay leaves then bring to a boil.
Simmer for 40 minutes to 1 hour
5. Put-in the vinegar and simmer for 12 to 15 minutes
6. Add salt to taste
7. Serve hot. Share and enjoy!
Video
Watch How to Cook Pork Adobo
AWESOME Pork Adobo
Nutrition
Serving: 4g | Calories: 1211kcal | Carbohydrates: 5g | Protein: 24g | Fat: 120g |
Saturated Fat: 43g | Cholesterol: 163mg | Sodium: 1700mg | Potassium: 530mg |
Fiber: 1g | Vitamin A: 115IU | Vitamin C: 2.5mg | Calcium: 50mg | Iron: 2.7mg
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Relat ed Recip es:
Pork Adobo with Tokwa and Pork and Chicken Adobo

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Adobong Baboy sa Gata

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Comment s
Fine Life Folk says

August 22, 2009 at 7:49 pm
Please, please try adobo on coconut milk. I’d love to see how it turns out.
My bro was just teasing me awhile ago how her girlfriend cooked for him
Bobby Chin’s adobo on patis recipe. He loved it more than the usual
adobo marinated in soy sauce.
Reply
aures says
June 30, 2010 at 4:25 am
HI,
I wonder if you have the recipe for HUMBA -- a popular visayan version of
adobo. If you have I would appreciate your including this in your line-up ×
I had been glued in your site for 3 hours now. Very interesting. My
kasambahay watched the videos and we have lined up the ones we will
try as soon as we’ll have the ingredients ready.
thanks a lot
Reply
jerwell says
August 4, 2010 at 12:38 am
many thanks po sa recipe nyo,, dahil sa website na to,, natuto ako mg

adobo,, godbless and your family..
Reply
genalyn says
September 21, 2010 at 1:24 pm
hi, juz few days back i’ve learned bout this panlasangpinoy site.I was so
hapi knowing this since I realized that I myself can also cook with the help
of any cooking/ recipe site such this. tnx for sharing your knowlege sir,
more power and God bless u more…
Reply
phoebe says
November 26, 2010 at 8:37 pm
I dont have bay leaf for pork adobo would it still be the same?
Reply
×
RR says
March 16, 2012 at 11:05 am
Well I don’t like bay leaves, my filipino wife would leave out the bay leaf.
And instead add a medium size, onion halved and sliced thin which for
me turn out to be very good. I in turn went a little crazy when I cooked it
and added the sliced onion and all the other items other than bay. But
being crazy I added medium sliced bell pepper one and a half bell
each being a different color. LOL it turn out to be great but not
standard odobo.
Reply
Heaven says
December 26, 2010 at 11:53 pm
Hi
I like the way you prepare your menu coz its very simple and you translate
it in tagalog which serves best for those who are not so familiar with that
specific ingredient. Keep it up and hope to know more from you. God
bless!
Btw hope you can come up with an iphone application so it would be

more convenient.. And as to showcase also our line of filipino dishes and
how we do it the filipino style with other int’l dishes as well.
Reply
Jun says ×
July 7, 2011 at 8:06 am
can I use adobo as a filling to siopao.
Reply
roselle bathan says

August 7, 2011 at 2:17 am
hello i just want to ask for the measurement of ingredients if i will be

cooking adobo for 250 pax. thanks
Reply
floradelle says
September 1, 2011 at 3:50 am
I really appreciate the effort that you are extending to us…you are of great
help…I salute you Mr. Vanjo…thanks for having this site. Before i really don’t
like to cook but now that I am a mom and you are a good motivator…great
cook.. I love cooking now…thanks to you. God bless
Reply
Carrie says
February 23, 2012 at 7:56 pm
Thank you so much for this recipe…I am an American Girl who LOVES
filipino food…I recently moved to Idaho from San Diego…I could get as
much food as I wanted in San Diego but cannot get it here..Ive tried a
different recipe for Adobo but was not happy with it..this one is great..I
made it and took it to my filipino friend at work and she loved it ..its good
to know I can make it myself now..!! ×
Reply
jenna says
March 18, 2012 at 9:26 pm
optional yan…you can throw in sweet yam, adobo pa rin ang lasa.
Reply
Aurita Priela says

December 28, 2013 at 10:47 am
Thank you. I learned how to cook the favorite dishes i had tasted, More
power … God bless you
Reply
Vanjo Merano says

December 28, 2013 at 3:23 pm
It is my pleasure, Aurita.
Reply
Jordi Carbonell says

Hi everybody, Last week i prepared this dish in my home following this

recime and was a totally success!! The meat was incredibly tender and
delicious, and was very easy and cheap to prepare. Totally recomended, a
lot of thanks for doing the video, which was my main guide ;). Cheers from
Catalonia. ×
Reply
Iren Feliciano Pailagao says

September 16, 2015 at 6:04 am
Wow! I really love adobo, I don’t know how to cook but many thanks
because I found this recipe. This is very helpful for me.
Reply
J M says
August 22, 2016 at 3:30 pm
Fantastic recipe -- I’ve cooked this twice now for my Filipino girlfriend and
she’s given it the thumbs up. It’s not quite ‘Nanays’ cooking, but it’s pretty
close!
Cheers
Reply
Vanjo Merano says

August 22, 2016 at 8:10 pm
That is good to know, J M. A few more tries and your pork adobo will be
almost identical to Nanay’s. I appreciate the feedback. Cheers!
Reply
Cristencia Holmes says

January 11, 2018 at 4:59 pm
×
Thank you for sharing your recipe. Ang sarap sarap ng adobo! Believer na
ako ngayon. Now I know why people recommend your site.
Reply
Rheymart says
I get tired of being Bullied because I can’t cook, and now I am starting to
learn how, I starts with this famous Pork Adobo by your help sir, and they
really love my cook. Thank you for your help Mr. Vanjo.
Reply
Sofia Ann Sison says

August 13, 2018 at 6:14 pm
Is there any reason why whole peppercorns are used? Will there be a
difference if ground pepper is used? Thanks for always sharing.
Reply
Randy says
September 10, 2018 at 3:50 pm
Ex wife is Filipina. The recipe her mother always made was more like a
soup and it was served over steamed rice with the pork or chicken.
Reply
Elena Gola says

October 17, 2018 at 10:08 pm ×
U didn’t mention which soy sauce to use

I’m here in Singapore,we have dark and light soy sauce
Reply
Tetet says
January 31, 2019 at 10:31 am
Hi!
Dark soy sauce is typically used in many Filipino dishes.
Hope this helps! Happy cooking!
Reply
gigi says
can you also show a video too of adobo in gata and adobo with
tofu.thanks
Reply
Marie Lou says

February 15, 2019 at 11:26 am
Does it really need 2 cups of water? It seems a bit too much and will
drown the flavor.
Reply
×
Vanjo Merano says
February 17, 2019 at 9:11 am
The water is only used to boil the pork until it gets tender. It will
evaporate almost completely after 40 minutes or so. Flavors from the
meat are extracted during the process which makes the dish tastier.
Reply
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1/15/2021 Pork Adobo Recipe

R ecip es St ar t Her e C ook i n g S c h ool s A b ou t search...

Home » Recipes » Pork Adobo

Jump to Recipe Print Recipe

Adobo, in general, can be cooked using different kinds of protein. Chicken

F ilipino Por k Adobo vs. Mexican Adobo

combination of powdered ingredient.

F ilipino Por k Adobo Ver sions

The Philippines is composed of composed of many islands. It was initially

Adobong Baboy sa Gata is a classic. This is notorious for making people

How t o Cook Por k Adobo

The pork needs to be cooked until tender. Do this by pouring the

Por k Adobo Alt er at ive and Addit ional

Whole Peppercorn – this is a traditional ingredient. It will not matter if you

Pork Adobo Recipe

Course Main Course

Prep Time 10 minutes

Watch How to Cook Pork Adobo

AWESOME Pork Adobo

Relat ed Recip es:

Pork Adobo with Tokwa and Pork and Chicken Adobo

Pork Adobo in Pineapple

Adobong Baboy sa Gata

Fine Life Folk says

many thanks po sa recipe nyo,, dahil sa website na to,, natuto ako mg

Btw hope you can come up with an iphone application so it would be

can I use adobo as a filling to siopao.

roselle bathan says

hello i just want to ask for the measurement of ingredients if i will be

Aurita Priela says

Vanjo Merano says

Jordi Carbonell says

Hi everybody, Last week i prepared this dish in my home following this

Iren Feliciano Pailagao says

Vanjo Merano says

Cristencia Holmes says

Sofia Ann Sison says

Elena Gola says

U didn’t mention which soy sauce to use

Dark soy sauce is typically used in many Filipino dishes.

Hope this helps! Happy cooking!

Marie Lou says

February 17, 2019 at 9:11 am

P OST COM M ENT

What i s Cal amansi ?

How t o mak e G ar l i c Bi hon

How To Mak e Pat a Kar e-Kar e

Si opao A sado Reci pe ×

Br azo de Mer cedes

Bak ed Macar oni Reci pe

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