Pork Adobo Recipe (with Video)

Pork Adobo Recipe: Pork Adobo is a classic Filipino dish that embodies the perfect blend of salty, tangy, and umami flavors. This dish is a staple in Filipino households, served with steamed rice and enjoyed for breakfast, lunch, or dinner. What makes adobo unique is its use of vinegar and soy sauce as the main flavoring agents, which not only enhance the taste but also act as natural preservatives.

The beauty of adobo is its versatility. While the basic recipe remains the same, many families have their own twist, incorporating ingredients like coconut milk, pineapple, or chili peppers. Whether you’re a beginner or an experienced cook, this easy step-by-step guide will help you make an authentic and delicious Pork Adobo at home.

Ingredients Needed

To make a flavorful Pork Adobo, you’ll need the following ingredients:

Main Ingredients:

• 1 kg (2.2 lbs) pork belly or pork shoulder (cut into chunks)
• 1 cup soy sauce
• ½ cup vinegar (white or cane vinegar works best)
• 1 cup water
• 1 head of garlic (minced or crushed)
• 1 onion (sliced)
• 2-3 bay leaves
• 1 tsp whole black peppercorns
• 2 tbsp cooking oil
• 1 tbsp sugar (optional)

Optional Ingredients for Variations:

• 1 tsp chili flakes (for a spicy kick)
• 1 cup coconut milk (for a creamy version)
• ½ cup pineapple juice (for a sweet twist)
• Boiled eggs (for extra protein)

Substitutes for Certain Ingredients:

• Soy sauce alternative: Coconut aminos for a lower sodium option
• Vinegar alternative: Apple cider vinegar or rice vinegar
• Pork substitute: Chicken, beef, or even tofu

Kitchen Equipment Required

To make Pork Adobo, you’ll need the following kitchen tools:

• A large pot or deep pan (preferably with a lid)
• Chopping board and knife (for prepping ingredients)
• Measuring cups and spoons
• Mixing bowl (for marinating)
• Ladle or spoon (for stirring)

If you don’t have a deep pan, a regular saucepan or slow cooker can be used as an alternative.

Step-by-Step Cooking Instructions

Step 1: Prepare the Ingredients

Start by cutting the pork into bite-sized chunks. If you prefer a tender and juicy texture, pork belly is the best choice, but pork shoulder is a great alternative for a leaner option.

Mince the garlic and slice the onion. Crush the whole peppercorns slightly to release their aroma.

Step 2: Marinate the Pork

In a bowl, combine the pork, soy sauce, half of the minced garlic, and black peppercorns. Mix well and let it marinate for at least 30 minutes (or overnight for deeper flavor).

Step 3: Sauté the Garlic and Pork

1. Heat oil in a large pan over medium heat.
2. Sauté the remaining garlic until fragrant.
3. Add the marinated pork (without the liquid) and cook until browned on all sides.

Step 4: Add the Vinegar and Soy Sauce

1. Pour in the marinade, then add vinegar. Do not stir right away—let it boil for a few minutes to cook off the strong vinegar taste.
2. Add bay leaves and onions, then stir everything together.

Step 5: Simmer to Perfection

1. Add water and cover the pot. Let it simmer on low heat for 45 minutes to 1 hour, or until the pork is tender.
2. Stir occasionally and check if more water is needed.

Step 6: Final Touches and Serving

1. Taste and adjust the seasoning by adding sugar if needed.
2. Once the sauce has thickened, turn off the heat.
3. Serve hot with steamed rice.

Variations of Pork Adobo

• Spicy Adobo: Add chili flakes or fresh chilies.
• Adobo sa Gata (Coconut Milk Adobo): Add coconut milk for a creamy texture.
• Sweet Adobo: Use pineapple juice or brown sugar for a slightly sweet taste.

Tips for the Best Pork Adobo

• Marinate longer for deeper flavor.
• Don’t stir the vinegar immediately to prevent a strong acidic taste.
• Simmer on low heat for tender pork.
• Store leftovers in the fridge for up to 5 days—it tastes even better the next day!

FAQs about Pork Adobo Recipe

1. What is Pork Adobo?

Pork Adobo is a classic Filipino dish made by simmering pork in a savory, tangy, and slightly sweet sauce of soy sauce, vinegar, garlic, bay leaves, and black pepper. It’s a comfort food staple known for its rich flavors and easy preparation.

2. What is the best cut of pork for adobo?

Pork belly (liempo) is the most popular choice because of its balance of meat and fat, which results in a rich and flavorful dish. However, you can also use pork shoulder (kasim) for a leaner option.

3. Can I use other meats instead of pork?

Yes! You can make adobo with chicken, beef, or even seafood like shrimp or squid. Some variations also mix pork and chicken for a more diverse flavor.

4. How long should I marinate pork for adobo?

Marinating is optional, but if you have time, marinate the pork for at least 30 minutes to 2 hours. This helps enhance the depth of flavor.

5. Why is my adobo too sour?

If your adobo tastes too sour, try balancing it with a bit of sugar or more soy sauce. You can also let it simmer longer to mellow out the vinegar.

6. Can I cook adobo without soy sauce?

Yes! There’s a version called “White Adobo” or Adobong Puti, which uses only vinegar, garlic, and spices. It’s a simpler yet equally delicious alternative.

7. How do I store and reheat pork adobo?

Pork Adobo stores well in the fridge for up to 5 days. To reheat, simply warm it on the stovetop over low heat or microwave in short intervals. The flavors actually improve over time!

8. Can I freeze pork adobo?

Yes! Store it in an airtight container and freeze for up to 3 months. Thaw in the fridge overnight before reheating.

9. What can I serve with pork adobo?

Traditionally, adobo is best enjoyed with steamed white rice. You can also pair it with fried rice, pickled vegetables, or a side of boiled eggs for extra flavor.

10. Is pork adobo healthy?

Pork Adobo can be part of a balanced diet when consumed in moderation. Opting for leaner cuts and reducing the oil can make it a healthier option.

Enjoy your homemade Pork Adobo! Let me know how it turns out.