Pork Adobo is a Filipino favorite made of pork, vinegar, garlic, soy sauce, bay leaf & peppercorn. It is indigenous to the Philippines and dubbed as the Philippine National Dish due to it’s popularity. Aside from pork adobo, chicken adobo and adobong pusit are popular too. Pork adobo a delicious and savory dish that goes well with steamed white rice or veggies if you are on a diet.
During the early days vinegar and salt were used in cooking to prolong or preserve the longevity of the meat. Then Filipinos discovered soy sauce and replaced the salt with it. I also add some fish sauce. You’ll be surprise that there are endless variations of this dish since there are more than 7,000 plus islands in the Philippines.
Growing up I can tell if my mom was making adobo. The aroma when browning the pork fills the air. It is also a popular dish to take to picnics. When making pork adobo it is more flavorful if meat is not too lean – a little pork fat is desired. It is super good when fried. Using pork belly is so delicious but too much fat.
Some people like their meat tender and not fried. I like it somewhat fried and crispy. That’s the reason why after browning the pork I don’t simmer it with the sauce. The traditional way is after browning the pork it is mixed and simmered with the sauce until sauce is reduced.
How to make Pork Adobo
Pork adobo and pancit are the two Filipino dishes popular among non-Filipinos. This recipe is so simple and easy to make. Watch my video “How to make Pork Adobo” and make it today. Magluto na tayo!
- 1 pound pork (country ribs, pork belly, pork shoulder) cut in large cubes
- 8 cloves garlic minced and crushed
- 1 teaspoon ground black pepper
- 1 ½ cups water
- ½ cup vinegar
- 1/2 tablespoon fish sauce
- 2 tablespoons soy sauce
- 1 piece bay leaf
Cut pork into large cubes.
In a sauce pan over medium heat combine pork, ½ of the garlic, black pepper, water, bay leaf and vinegar.
Don’t cover or stir. Bring to a boil.
Adjust heat between medium to low and cover.
Cook for 25 minutes or till pork is tender.
Remove pork and drain sauce.
Leave the sauce in the pan. Set aside.
Note: If you want to use the same pan, transfer sauce to another container or bowl and set aside. Or heat another pan.
Heat 3 to 4 tablespoons of oil over medium heat.
Fry pork depending on your preference. ( I love crispy pork)
Once pork is brown add the garlic. Saute till light brown.
Add fish sauce and soy sauce. Cook for 2 minutes.
Pour sauce and let it simmer until reduced.
Pour sauce over pork mixture and serve.
Note: I like to keep the pork crispy so I don't simmer it in the sauce.
If you like the traditional way add the pork with the sauce and simmer until sauce is reduced.
Serve hot with white rice. Enjoy.
- If you want extra servings for later keep it in the fridge or in the freezer.
- If you want it garlicky, saute with more garlic. Adobo is delicious with lots of garlic.
- You may use lean meat but it is more flavorful and tasty with fatty meat.
- Fry the meat to your liking. I like a crispier meat.
- The same recipe can be used to make Pork Adobo in Coconut Milk.