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
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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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Classic Pork Crown Roast

Classic Pork Crown Roast

This classic crown roast of pork is sure to wow family and friends at your next holiday gathering. We seasoned the pork overnight with salt, pepper and aromatic spices such as fennel, juniper, bay and allspice, for the most tender and juicy roasted meat. Glazed apples and onions serve as a sweet and tangy counterpoint. 

Level: Intermediate

Total: 10 hr 40 min 

(includes resting time)

Active: 45 min

Yield: 16 to 18 servings

Ingredients:

One 16- to 18-bone crown roast of pork (about 10 pounds) (see Cook’s Note)

Kosher salt and freshly ground black pepper

2 teaspoons fennel seeds

1 teaspoon whole allspice

1 teaspoon whole black peppercorns

1/2 teaspoon juniper berries

1 small bay leaf

1/4 cup olive oil

1/2 cup granulated sugar

 

1 tablespoon chopped fresh sage

1 teaspoon fresh thyme leaves, chopped

6 Granny Smith apples, peeled, cored and cut into 8 wedges each

2 large red onions, peeled and cut into 8 wedges each

1 stick (8 tablespoons) unsalted butter, melted

1 cup dry white wine

2 cups apple cider

Directions

1. Put the pork on a rimmed baking sheet and sprinkle all over with 1 tablespoon salt and several grinds of pepper; set aside.

2. Put the fennel, allspice, whole peppercorns and juniper berries in a small skillet over medium heat and cook until the fennel begins to turn slightly golden, about 5 minutes.

3. Transfer the toasted spices to a blender, add the bay leaf and blend until coarsely ground. Add the olive oil and 1 tablespoon salt and process until a coarse paste forms, about 1 minute. Spread the paste over the pork, making sure to get it into all the nooks and crannies; use a spatula to scrape up all the paste from the blender. Cover the pork with plastic wrap and refrigerate at least 8 hours and up to 24 hours.

4. When ready to cook the pork, preheat the oven to 450 degrees F.

5. Put the pork on a rack set in a large roasting pan and cook for 20 minutes. Lower the oven temperature to 350 degrees F and continue to cook until an instant-read thermometer registers 135 degrees F, about another 1 1/2 hours.

6. Meanwhile, combine the sugar, sage, thyme, apples, onions and 6 tablespoons of the butter in a large bowl until well coated. Heat a large skillet over high heat until very hot, about 3 minutes. Add half of the apple and onion mixture and cook, stirring occasionally, until the apples and onions are dark golden all over but the apples are still firm, 2 to 3 minutes. Transfer to a rimmed baking sheet and spread into a single layer to cool, using a heatproof spatula to scrape all the remaining sugar from the skillet over the apples and onions. Repeat with the remaining apple and onion mixture.

7. Return the skillet to high heat and add the wine. Cook until syrupy and reduced to about 2 tablespoons, about 4 minutes. Add the cider and cook until thickened and glossy, about 8 minutes; you should have about 1/3 cup of glaze. Swirl in the remaining 2 tablespoons butter and set aside.

8. Once the pork reaches 135 degrees F, increase the oven temperature to 450 degrees F and brush the pork all over with half the glaze. Return to the oven and cook for 5 minutes. Brush with the remaining glaze and continue to cook until the internal temperature registers 145 degrees F, about another 5 minutes. Transfer to a serving platter and let rest for 30 minutes. Serve with the apples and onions.

Cook’s Note

A crown roast is made up of 2 to 3 racks of bone-on pork loin that a butcher ties together end to end to create a large round roast. Make sure to order the roast from your local butcher a couple of days in advance so they have time to get the right size racks, clean the meat from the tips of the bones (called Frenching) and tie them together securely so it cooks evenly.

Classic Pork Crown Roast
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Classic Pork Crown Roast
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Ingredients
Servings:
Recipe Notes
Level: Intermediate

Total: 10 hr 40 min 

(includes resting time)

Active: 45 min

Yield: 16 to 18 servings

Ingredients:

One 16- to 18-bone crown roast of pork (about 10 pounds) (see Cook’s Note)

Kosher salt and freshly ground black pepper

2 teaspoons fennel seeds

1 teaspoon whole allspice

1 teaspoon whole black peppercorns

1/2 teaspoon juniper berries

1 small bay leaf

1/4 cup olive oil

1/2 cup granulated sugar

 

1 tablespoon chopped fresh sage

1 teaspoon fresh thyme leaves, chopped

6 Granny Smith apples, peeled, cored and cut into 8 wedges each

2 large red onions, peeled and cut into 8 wedges each

1 stick (8 tablespoons) unsalted butter, melted

1 cup dry white wine

2 cups apple cider

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Fall-apart bourbon ribs

Fall-apart bourbon ribs

Serves 4-6

Easy

Few things are more satisfying to eat than tender, sticky ribs. This recipe adds a bourbon kick to the sweet glaze, providing a real depth of flavour. It will be a family favourite.

Ingredients

 

  • baby back ribs 3 racks, cut into portions or 4-5 ribs
  • star anise 2
  • allspice berries 8

 

BOURBON GLAZE

  • bourbon whiskey 6 tbsp
  • light brown soft sugar 100g
  • tomato ketchup 100g
  • Dijon mustard 2 tbsp
  • Worcestershire sauce 3 tbsp
  • soy sauce 4 tbsp
  • ground allspice 1½ tsp

Method

  • STEP 1 Heat the oven to 180C/fan 160C/gas 4. Put the rib pieces, flesh side down, in a single layer in a large roasting tin. Pour over enough boiling water to just cover, then add the spices. Tightly cover with foil and cook for 2 hours.

 

  • STEP 2 Put all the glaze ingredients in a pan with 2 tbsp water and heat until melted together.

 

  • STEP 3 Take the ribs out the oven and turn it up to 200C/fan 180C/gas 6. Drain all the liquid from the tin. Turn the ribs flesh side up and baste with the glaze. Roast for 30 minutes, adding more glaze halfway through until the ribs are sticky and shiny. Serve, making sure there are plenty of napkins for everyone.

Kcals 629     Fat41.4g     Saturates14.8g     Carbs23.3g     Fibre0.2g     Protein31.3g      Salt3.8g


Fall-apart bourbon ribs
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Fall-apart bourbon ribs
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Halloween Strawberry Shortcake Skull Cake

Halloween Strawberry Shortcake Skull Cake

We topped elegant strawberry shortcake with a ghoulish white chocolate skull in this spectacular Halloween dessert. Pour over the hot strawberry sauce to reveal the surprise inside!

Level: Intermediate

Total: 2 hr 45 min (includes chilling and cooling times)

Active: 1 hr 10 min

Yield: 4 to 6 servings

Ingredients

Chocolate Skull:

4 ounces white chocolate melting wafers

1 tablespoon unrefined coconut oil

4 ounces strawberries, sliced

Cake and Filling:

Nonstick cooking spray, for the pan

1 1/2 cups all-purpose flour (see Cook’s Note)

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

8 tablespoons (1 stick) unsalted butter, at room temperature

1 cup confectioners’ sugar

1 teaspoon pure vanilla extract

1 large egg, at room temperature

1/2 cup sour cream

8 ounces strawberries, sliced

2 teaspoons granulated sugar

2 cups sweetened whipped cream

Strawberry White Chocolate Sauce:

8 ounces strawberries, finely chopped

2 tablespoons granulated sugar

1 1/2 teaspoons lemon juice

1 1/2 teaspoons pure vanilla extract

1/2 cup heavy cream

3 ounces red candy melting wafers

Directions

 

1. For the chocolate skull: Add the white chocolate melting wafers and coconut oil to a medium microwave-safe bowl. Microwave in 30-second intervals, stirring in between each, until melted and smooth, about 2 minutes.

2. Pour the chocolate mixture into the front and back cavities of a 2-part medium plastic skull mold (3-by-4-by-4-inch) and tilt to swirl the chocolate around until coated entirely (you can also use your finger to swirl the chocolate around). Tap out any excess and freeze until the chocolate is set, about 5 minutes.  

3. Reheat the melted chocolate, if needed, and brush the sides of the mold cavities with a second layer. Freeze until set, about 5 minutes. 

4. Carefully unmold the skull halves and fill one with the sliced strawberries. Microwave the melted chocolate again until smooth, about 30 seconds. Use the melted chocolate as glue to carefully attach the skull halves. Refrigerate until ready to serve. 

5. For the cake and filling: Preheat the oven to 350 degrees F. Coat a 6-inch round cake pan with 3-inch sides with nonstick spray. Line the bottom of the pan with parchment and spray the paper. 

6. Whisk together the flour, baking powder, baking soda and salt in a medium bowl.  

7. Beat the butter in a large bowl with an electric mixer on medium speed until pale yellow, about 2 minutes. Add the confectioners’ sugar and beat on low just to incorporate, then beat on high until light and fluffy, 3 to 4 minutes. Add the vanilla and egg, scraping down the sides and bottom of the bowl, and continue to beat until creamy, about 2 minutes (the mixture will look curdled, but will come back together after everything is combined). With the mixer on low speed, add the flour mixture in 3 additions, alternating with the sour cream in 2 additions, beginning and ending with the dry ingredients. 

8. Scrape the batter into the prepared pan and smooth the top. 

9. Bake until golden on top and a toothpick inserted in the middle comes out clean, 35 to 40 minutes. Transfer to a rack and let cool 10 minutes, then run a knife around the edge of the pan, turn the cake out onto the rack, remove the parchment and cool completely.  

10. Meanwhile toss the sliced strawberries and granulated sugar in a medium bowl. Set aside for at least 30 minutes to allow the strawberries to release their juices. 

11. Cut the cake into 3 layers with a long serrated knife. Place a cake layer on a cake stand and top with half of the strawberries. Spread 3/4 cup of the whipped cream on top. Repeat with another cake layer, the remaining strawberries and 3/4 cup whipped cream. Top with the final cake layer and remaining 1/2 cup whipped cream. Position the skull in the center of the whipped cream.

12. For the strawberry white chocolate sauce: Add the strawberries and granulated sugar to a small saucepan over medium heat. Cook, stirring occasionally, until the strawberries have broken down and thickened slightly, 10 to 15 minutes. Remove from the heat and stir in the lemon juice and vanilla. Strain the mixture through a fine-mesh sieve and return the liquid to the saucepan (discard the solids). Add the cream and red candy melting wafers to the sauce and heat over medium heat, whisking constantly, until melted and hot, 10 to 15 minutes. 

13. When ready to serve, pour the hot sauce over the center of the chocolate skull.

 

 

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)


Halloween Strawberry Shortcake Skull Cake
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Halloween Strawberry Shortcake Skull Cake
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Ingredients
Chocolate Skull:
Cake and Filling:
Strawberry White Chocolate Sauce:
Servings:
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