Pork Adobo

Pork Adobo

    1. 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.

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.

Filipino Pork 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.

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.

Filipino Pork Adobo Versions

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.

Pork Adobo

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 to Cook Pork Adobo

Pork Adobo Recipe

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.

Pork Adobo Alterative and Additional Ingredients

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.

 

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.
 CourseMain Course
 CuisineFilipino
 Prep Time10 minutes
 Cook Time1 hour
 Total Time1 hour 10 minutes
 Servings
 Calories1211kcal
 AuthorVanjo Merano

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

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Instructions

  • Combine the pork belly, soy sauce, and garlic then marinate for at least 1 hour
  • Heat the pot and put-in the marinated pork belly then cook for a few minutes
  • Pour remaining marinade including garlic.
  • Add water, whole pepper corn, and dried bay leaves then bring to a boil. Simmer for 40 minutes to 1 hour
  • Put-in the vinegar and simmer for 12 to 15 minutes
  • Add salt to taste
  • Serve hot. Share and enjoy!

Watch How to Cook 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
Pork Adobo
Print Recipe
Servings
4 people
Servings
4 people
Pork Adobo
Print Recipe
Servings
4 people
Servings
4 people
Ingredients
Servings: people
Instructions
  1. Combine the pork belly, soy sauce, and garlic then marinate 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. Add water, whole pepper corn, and dried bay leaves then bring to a boil.
  4. Simmer for 40 minutes to 1 hour
  5. Put-in the vinegar and simmer for 12 to 15 minutes
  6. Add salt to taste Serve hot. Share and enjoy!
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Authentic Filipino Recipe – Chicken Adobo

Authentic Filipino Recipe – Chicken Adobo

I was recently watching a popular cooking show with my cousin, she loves this particular chef.  In this episode she was making her version of a chicken dish which she enjoys at the homes of her Filipino friends; she was supposedly making Chicken Adobo.

My cousin and I watched the show and were amazed at how she took this simple Filipino dish and turned it into something we couldn’t recognize.  Her version, which she made with chicken drumsticks, looked good, but it was not Adobo!  To top it off she served it with cornbread.  This head us shaking our heads in disbelief.

I couldn’t resist but set the record straight.  Authentic Filipino Adobo is not drizzled with some soy sauce mixture nor it is served with cornbread.  It can be made with chicken (any part, I like to use chicken wings it soaks the sauce in better), pork, or even squid.  It is not merely drizzled with sauce, it’s in the sauce, in fact some folks like it swimming in sauce!  And it’s served with steamed white rice.

Here is my recipe for Chicken Adobo, a recipe used by my grandmother and her family for many generations.  I usually make it without measuring, like my grandma I just toss in a little of this and that and add according to taste, but for this recipe I actually measured for folks who are new to making adobo.

Chicken Adobo

Ingredients:

3 lbs. chicken wings

3 tbl. minced garlic

1/3 cup soy sauce

3/4 cup vinegar

1 tbl. black pepper corn

3 bay dried bay leaves – the whole leaves not ground

Water

2 tbl. cooking oil

2 tsp. minced garlic

Directions:

1.  Place all ingredients except water into a stock pot.

2.  Add enough water to the pot until all the chicken is covered, about 3/4 full.  Do not over fill with water as the pot will overflow while cooking.

3.  Bring to a boil over medium heat.

4.  Skim any froth from the top and sides, reduce heat to medium low.

5.  Simmer uncovered until chicken is cooked and liquid is reduced by half.  30 – 45 minutes.

6.  Heat cooking oil in frying pan.

7.  Sautee 3 tsp. minced garlic in pan until it turns slightly brown.

8.  Transfer cooked chicken and sauce into pan.  Remove bay leaves.

9. Sautee until sauce is reduced by 1/4 and slightly thickens.

10.  Serve over hot steamed white rice.

Adobo freezes very well.  You can freeze it before you fry it in steps 6-9 or after.  If freezing before frying, thaw out first and then continue on to steps 6-9.  If freezing or storing left overs you can re-heat in the microwave.

I usually make a large batch of this and freeze it in meal sized freeze safe plastic containers. I thaw and sautee as needed.   My grandsons love it.

Authentic Filipino Recipe - Chicken Adobo
Print Recipe
Servings Prep Time
4 Servings 10 Minutes
Cook Time Passive Time
1 Hour 1 Hour
Servings Prep Time
4 Servings 10 Minutes
Cook Time Passive Time
1 Hour 1 Hour
Authentic Filipino Recipe - Chicken Adobo
Print Recipe
Servings Prep Time
4 Servings 10 Minutes
Cook Time Passive Time
1 Hour 1 Hour
Servings Prep Time
4 Servings 10 Minutes
Cook Time Passive Time
1 Hour 1 Hour
Ingredients
Servings: Servings
Instructions
  1. Place all ingredients except water into a stock pot.
  2. Add enough water to the pot until all the chicken is covered, about 3/4 full. Do not over fill with water as the pot will overflow while cooking.
  3. Bring to a boil over medium heat.
  4. Skim any froth from the top and sides, reduce heat to medium low.
  5. Simmer uncovered until chicken is cooked and liquid is reduced by half. 30 - 45 minutes.
  6. Heat cooking oil in frying pan.
  7. Sautee 3 tsp. minced garlic in pan until it turns slightly brown.
  8. Transfer cooked chicken and sauce into pan. Remove bay leaves.
  9. Sautee until sauce is reduced by 1/4 and slightly thickens.
  10. Serve over hot steamed white rice.
  11. Adobo freezes very well. You can freeze it before you fry it in steps 6-9 or after. If freezing before frying, thaw out first and then continue on to steps 6-9. If freezing or storing left overs you can re-heat in the microwave.
  12. I usually make a large batch of this and freeze it in meal sized freeze safe plastic containers. I thaw and sautee as needed. My grandsons love it.
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