Pork Adobo Recipe
Adobo (chiken adobo, pork adobo, etc.) is a classic Filipino dish that everyone loves. The recipe has been handed down from generations to generations. It’s so delicious that it even foreigners express their admiration of the dish thanks to Filipinos abroad who continue to patronize Filipino dishes despite being in a foreign land.
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Adobo is so popular that almost every region in the country has created their own version of the dish. There is adobong Tagalog, adobong Bisaya version – Humba, adobong Ilonggo, adobong puti, adobo sa gata, and many more. Adobo could be made of chicken, pork, fish, squid, or shrimp. But we are going to tackle only one adobo variety—the traditional pork adobo recipe.
What we like about the pork adobo dish aside from its palatability is the ease in preparation and its long storage life. Of course we are not talking about Mexican adobo. There’s something in Filipino pork adobo that makes it so much better. But really, the two adobo versions are very much different both in preparation and in taste.
Our pork adobo recipe for today is the basic but nevertheless yummy version of pork adobo. It’s so easy that even if you are a stranger in your own kitchen, you will be able to do this.
Try it now.
Pork Adobo Recipe
- 1 kg pork belly
- ½ cup soy sauce
- 4 tbsp vinegar
- 2 tbsp garlic, minced or crushed
- 1 tbsp whole pepper corn
- 5 pcs dried bay leaves
- 1 cup water
- salt to taste
- Combine the pork belly, soy sauce, and garlic, then marinade for at least 2 hours
- In a pot, put in the marinated pork belly, then cook for a few minutes
- Pour the water, whole pepper corn, and dried bay leaves, then bring to a boil. Lower the heat and continue cooking for 40 minutes to 1 hour or until tender.
- Add the vinegar and continue to simmer for 12 to 15 minutes
- Add salt to taste
- Serve hot with white steamed rice
Share and enjoy!