Pork Adobo
Description
Pork Adobo - Authentic recipe from Philippines. Ready in 60 min. Try it now!
Directions
✓ researched- 1
Marinate 500 g pork (belly/shoulder, cubed) in 120 ml soy sauce, 60 ml vinegar, 6 garlic cloves, 2 bay leaves, and 5 g whole black peppercorns.
⏱️ approx. 12 min💡 Tip: Pork Adobo (Adobong Baboy) is the most popular version of the Filipino national dish — pork belly or shoulder braised in soy sauce, vinegar, and garlic until tender and glossy.
- 2
Bring the pork and marinade to a boil. Do not stir immediately after adding the vinegar. A generous amount of garlic (6 cloves) is traditional.
⏱️ approx. 12 min💡 Tip: Pork belly gives the richest, most flavorful adobo thanks to its fat. Let the vinegar come to a boil before stirring. Use plenty of garlic and bay leaves. The fat adds depth and gloss.
- 3
Cover and braise for 45–60 minutes until the pork is tender. Remove the lid and reduce the sauce — optionally fry the pork in its own fat until crispy. Serve with rice.
⏱️ approx. 12 min💡 Tip: Pork adobo is served with plenty of white rice. The tender (or crispy-fried) pork in its intense sauce is THE classic Filipino dish. Even better reheated.
📜 Origin & History
Pork Adobo (Filipino: Adobong Baboy; Spanish: Adobo = 'Marinade/Seasoning') is the national dish of the Philippines: pork (shoulder or belly) is braised in a stew made from rice vinegar (Sukang Paombong), soy sauce, garlic, bay leaves and black pepper, until the meat is tender and the sauce caramelized. Philippine Adobo originated as a preservation method in the humid tropical climate: vinegar and salt slowed the spoilage of meat. The term 'Adobo' was introduced by Spanish colonizers (16th–19th centuries) for the pickling method, but differs fundamentally from Spanish Adobo (without soy sauce). Adobo is varied in every Philippine province: Bicol Adobo with coconut milk, Laguna Adobo dry-fried, 'Adobo sa Dilaw' with turmeric. In Germany, soy sauce and rice vinegar are available in Asian specialty shops; pork is available in German supermarkets.
🌿 Regional variants
Adobong Puti
Without soy sauce, vinegar only — white.
Adobo sa Gata
With coconut milk — creamy.
🍷 What goes with it?
With plenty of white rice. With a fried egg. Fried crispy. Best reheated.
Frequently Asked Questions
Which cut of pork to use?
Pork belly (Liempo) is the classic choice — its fat makes the adobo rich and the meat tender. Shoulder works too. With the skin on it becomes even juicier. The fat gives the sauce its glossy finish.
Should it be fried crispy?
Optional — after braising, fry the tender pork in its own fat until crispy (adobo flakes-style). This gives crispy edges and a tender interior. Also delicious without frying.
Why so much garlic?
Adobong Baboy uses a generous amount of garlic (6+ cloves) — it becomes mild and slightly sweet during braising and is, alongside soy sauce and vinegar, a cornerstone of the flavor.
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Ingredients
verified- Pork500 g
- Soy sauce120 ml
- Vinegar60 ml
- Garlic clove6 pcs
- Bay leaf2 pcs
- Pfefferkorn5 g
