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
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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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Chilli-and-marmalade-glazed pork belly squares

Chilli-and-marmalade-glazed pork belly squares

 Makes 25

 

Easy

Kick off a festive party with our easy canapés. These sticky-sweet bites can be partly prepared ahead for fuss-free entertaining

 

Roast the pork belly ahead then chill before cubing, roasting and glazing on the day.

Ingredients

  • pork belly 1.25kg, skinless and excess fat trimmed
  • marmalade 150g

 

  • dried chilli flakes 1 tsp
  • soy sauce 2 tbsp
  • orange 1, juiced

Method:

  • STEP 1

    Heat the oven to 170C/fan 150C/gas 3. Put the pork belly into a roasting tin, cover tightly with foil and roast for 2 hours 30 minutes. Cool to room temperature, or chill if making ahead, and cut into bite-sized pieces.

 

  • STEP 2

    Heat the oven to 200C/fan 180C/gas 6. Put the pork belly squares into a roasting tray and roast, turning regularly, for 30 minutes.

 

  • STEP 3

    Put the marmalade, chilli flakes, soy sauce and orange juice in a small pan and bubble until reduced and syrupy.

 

  • STEP 4

    Pour over the pork belly, gently toss and roast for another 5 minutes until the pieces are glazed. Pierce with cocktail sticks to serve.


Chilli-and-marmalade-glazed pork belly squares
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Servings Prep Time
25 Makes 1 1/2 Hour
Servings Prep Time
25 Makes 1 1/2 Hour
Chilli-and-marmalade-glazed pork belly squares
Print Recipe
Servings Prep Time
25 Makes 1 1/2 Hour
Servings Prep Time
25 Makes 1 1/2 Hour
Ingredients
Servings: Makes
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Munggo Guisado (Mung Beans) Recipe!!!

Munggo Guisado (Mung Beans) Recipe!!!

Munggo Guisado (Mung Beans) is also one of my favorite Filipino food dishes. It is a Filipino Super food signature dish with its super simple ingredients but it is packed with super high nutrients. The ingredient we use is usually ampalaya leaves (bitter melon leaves) or better melon fruit. You can also use spinach as a substitute if no ampalaya leaves, you can also use cabbage or moringa fresh leaves and for the meaty taste you want, you can use leftover, fresh or dried chicken, beef, port or even fish. You can add any leafy vegetables you want and you can also add squash, green beans and okra.

In our province of Bohol, Philippines we all used those ingredients and will add one more yummy ingredient, our famous “Coconut Milk” and it’s all perfect! It’s a bowl full of vitamins and nutrients. Now a days we got lots of different versions and techniques on how to cook Munggo Guisado. You can make it simple. It’s all up to you.

Today, I’m gonna give you a different Munggo Guisado recipe version. Enjoy!

 

Ingredients:

1 cup green munggo beans

1 pc. ampalaya (bitter melon) seeded, sliced in diagonal pieces

200 g pork belly cut into strips

1 bunch spinach

1 pc. tomato diced

2-3 cloves garlic chopped

1 pc. small onion chopped

13 cups water

2 tbsp. cooking olive oil

½ tbsp. salt or salt to taste

¼ tsp. pepper or pepper to taste

 

Directions:

Boil munggo beans in 6 – 10 cups water for 50 minutes or until tender then set aside.

In a wide pan over medium heat, pour in the oil then sauté garlic until light brown, add onion and tomato. Sauté for 1 minute or until onion is soft.

Add the pork and sauté for 3-5 minutes or until meat is cooked. Add boiled munggo beans, the ampalaya and 3 cups of water.

Bring to a boil and simmer for 4 minutes, or until ampalaya are tender.

Season with salt and pepper to taste.

Then add the spinach, cover, let it boil and remove from heat.

Serve while its hot,

Share to your family and friends! Enjoy!

Munggo Guisado (Mung Beans) Recipe!!!
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Munggo Guisado (Mung Beans) Recipe!!!
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Ingredients
Servings:
Instructions
  1. Boil munggo beans in 6 – 10 cups water for 50 minutes or until tender then set aside.
  2. In a wide pan over medium heat, pour in the oil then sauté garlic until light brown, add onion and tomato. Sauté for 1 minute or until onion is soft.
  3. Add the pork and sauté for 3-5 minutes or until meat is cooked. Add boiled munggo beans, the ampalaya and 3 cups of water.
  4. Bring to a boil and simmer for 4 minutes, or until ampalaya are tender.
  5. Season with salt and pepper to taste.
  6. Then add the spinach, cover, let it boil and remove from heat.
  7. Serve while its hot,
  8. Share to your family and friends! Enjoy!
Recipe Notes

You can soak munggo beans in enough water overnight letting the beans take its own shell off, in this process the bean will be soft so you won’t need to boil the beans for 50 minutes. You just directly add the beans after you sauté the pork belly.

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Ginataang Gulay  (Vegetable Simmered in Coconut Milk) Filipino Recipe!

Ginataang Gulay (Vegetable Simmered in Coconut Milk) Filipino Recipe!

Ginataang Gulay is a stew like dish usually prepared with different kinds of vegetables like green beans , okra, squash, ampalaya, eggplant and sitaw. A little slices of meat and seafood are also added to add more taste and flavor. This is very simple yet a mouth watering meal of the day.

Any kind of Filipino dish that has gata (coconut milk) as a main ingredient is called “Ginataan”. In tropical Countries like my home town Philippines, coconuts are common and abundant so we don’t have a problem processing amazing and fresh coconut milk straight from our coconut trees. This is a very common homemade dish and is usually prepared for lunch with steamed rice.

This is my version of Ginataang Gulay (Vegetable Simmered in Coconut Milk) Filipino Recipe! Enjoy!

 

Ingredients:

½ pc. medium calabasa (pumpkin or squash) peeled, seeded, cut into 1-inch cubes

8 oz. fresh or frozen young green jackfruit, thawed and cut into 1-inch pieces

2 pcs. medium eggplant, ends trimmed and cut into 1-inch thickness

8 to 10 pcs. green beans, ends trimmed, cut into halves

1 can (19 oz.) kakang gata (coconut cream)

½ lb. pork belly, cut into 1-inch strips

½ lb. medium shrimp, peeled and deveined

1 tbsp. shrimp paste, sauteed

2 cloves garlic, peeled and minced

1 pc. onion, peeled and chopped

1 tbsp. cooking oil

1 cup water

1 tsp. salt or salt to taste

¼ tsp. pepper or pepper to taste

 

Directions:

Heat oil in a wide pan over medium heat.

Then add the onions and garlic and cook until limp.

Add the pork,  stir occasionally and cook until lightly browned.

Then add the shrimps and cook till color turns pink and add shrimp paste and cook, stir regularly, for about 1 to 2 minutes.

Then add the coconut cream and water, bring to a simmer and continue to cook for about 3 to 5 minutes or until slightly thickened and reduced.

Add the jackfruit and cook for about 3 to 5 minutes.

Add the calabasa and cook till tender but firm.

Then add the eggplant and green beans and continue to cook till vegetables are tender and sauce is thickened.

Season with salt and pepper to taste.

Serve while it’s hot,

Share with family and friends and Enjoy!

Ginataang Gulay (Vegetable Simmered in Coconut Milk) Filipino Recipe!
Print Recipe
Servings Prep Time
5-6 people 15 mins.
Cook Time Passive Time
30 mins. 45 mins.
Servings Prep Time
5-6 people 15 mins.
Cook Time Passive Time
30 mins. 45 mins.
Ginataang Gulay (Vegetable Simmered in Coconut Milk) Filipino Recipe!
Print Recipe
Servings Prep Time
5-6 people 15 mins.
Cook Time Passive Time
30 mins. 45 mins.
Servings Prep Time
5-6 people 15 mins.
Cook Time Passive Time
30 mins. 45 mins.
Ingredients
Servings: people
Instructions
  1. Heat oil in a wide pan over medium heat.
  2. Then add the onions and garlic and cook until limp.
  3. Add the pork, stir occasionally and cook until lightly browned.
  4. Then add the shrimps and cook till color turns pink and add shrimp paste and cook, stir regularly, for about 1 to 2 minutes.
  5. Then add the coconut cream and water, bring to a simmer and continue to cook for about 3 to 5 minutes or until slightly thickened and reduced.
  6. Add the jackfruit and cook for about 3 to 5 minutes.
  7. Add the calabasa and cook till tender but firm.
  8. Then add the eggplant and green beans and continue to cook till vegetables are tender and sauce is thickened.
  9. Season with salt and pepper to taste.
  10. Serve while it’s hot,
  11. Share with family and friends and Enjoy!
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Pork Tocino (Sweet Cured Pork) Homemade Recipe!

Tocino is a cured process meat product famous and native in Philippines. We got this dish from the Spanish who dominated Philippines for long time ago. Tocino is a Spanish word which is used to describe cured meats. It is made from beef, chicken or “Pork Tocino”. The preparation is quite similar to bacon and ham. It is often reddish in color and has a sweet and savory taste.

Today, I will give you my version of Pork Tocino (Sweet Cured Pork) Homemade Recipe! Enjoy!

Ingredients:

1 kilo pork belly (ham, butt or shoulder) cut into ¼ inch thin

¼ cup fruit juice (pineapple, apple) – optional

¼ tsp. natural red food coloring –optional

¾ cup brown sugar

2 tbsp. rice vinegar

3 cloves garlic, finely minced

1 tbsp. soy sauce

11/2 tbsp. salt

½ tbsp. finely ground black pepper

 

Directions:

Combine all ingredients except for the pork slices in a big bowl and mix until well blended.

Add the pork and mix together using hand gloves to avoid stains then mix for several minutes to an hour.

Transfer to a container with cover and let it sit overnight.

Mix again for a couple of times before putting in the fridge. Cure for 24 hours or up to
3 days.

And it’s ready to cook. You can cook and stir it with or without cooking oil. It’s up to you.

Serve while it’s hot for breakfast or anytime of the day.

Share and Enjoy!

Pork Tocino (Sweet Cured Pork) Homemade Recipe!
Print Recipe
Pork Tocino (Sweet Cured Pork) Homemade Recipe!
Print Recipe
Ingredients
Servings:
Instructions
  1. Combine all ingredients except for the pork slices in a big bowl and mix until well blended.
  2. Add the pork and mix together using hand gloves to avoid stains then mix for several minutes to an hour.
  3. Transfer to a container with cover and let it sit overnight.
  4. Mix again for a couple of times before putting in the fridge. Cure for 24 hours or up to 3 days.
  5. And it’s ready to cook. You can cook and stir it with or without cooking oil. It’s up to you.
  6. Serve while it’s hot for breakfast or anytime of the day.
  7. Share and Enjoy!
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