Category: Soy Sauce-Based Dishes

Easy Pork Adobo Recipe

This easy pork adobo recipe is a favorite Filipino dish. Most Filipinos who are trying to learn how to cook start with Pork Adobo.

Pork Adobo is well known and common in the Philippines and for Filipinos all over the world. This pork adobo version is cooked using pork belly, garlic, and so irresistibly delicious! This easy pork adobo recipe has a perfect balance of salty, sweet, vinegary goodness, and could easily be a comfort dish.

Filipino adobo (from Spanish “adobar”) is a popular Filipino dish and cooking process in Filipino cuisine that involves meat, seafood or vegetables marinated in vinegar, soy sauce, garlic and black peppercorns, which is browned in oil and simmered in the marinade. Sometimes it is considered the unofficial national dish of the Philippines.

There are many variants of adobo all over the Philippines.  This is the most common one and the easiest to cook.

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Recipe for Pork Adobo:

Easy Pork Adobo Recipe

Recipe by Yummy FoodCourse: MAIN COURSECuisine: FilipinoDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

1

hour 

10

minutes

Calories

1029.4

kcal

Total time

1

hour 

20

minutes

This easy pork adobo recipe is a favorite Filipino dish. Most Filipinos who are trying to learn how to cook start with Pork Adobo.

Ingredients

• 1 kg Pork Belly

• 2 tbsp Garlic (minced)

• 5 pieces Dried bay leaves

• 4 tbsp Vinegar

• ½ cup Soy Sauce

• 1 tbsp Peppercorn

• 2 cups Water

• Salt (To Taste)

Directions

• Combine the pork belly, soy sauce, and garlic then marinade for at least 1 hour.
• Heat a pot and put-in the marinated pork belly; 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.
• Add the vinegar and simmer for 12 to 15 minutes.
• Add salt to taste.
• Serve hot (best with rice).

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From Wikipedia:

While the adobo dish and cooking process in Filipino cuisine and the general description of adobo in Spanish cuisine share similar characteristics, they refer to different things with different cultural roots.  Unlike the Spanish and Latin American adobo, the main ingredients of Philippine adobo are ingredients native to Southeast Asia, namely soy sauce (originally salt), black peppercorns, and bay leaves. It does not traditionally use chilis, paprika, oregano, or tomatoes. Its only similarity to Spanish and Latin American adobo is the primary use of vinegar and garlic. Philippine adobo has a characteristically salty and sour, and often sweet, taste, in contrast to Spanish and Mexican adobos which are spicier or infused with oregano.

While the Philippine adobo can be considered adobo in the Spanish sense—a marinated dish—the Philippine usage is much more specific to a cooking process (rather than a specific recipe) and is not restricted to meat.  Typically, pork or chicken, or a combination of both, is slowly cooked in vinegar, crushed garlic, bay leaves, black peppercorns, and soy sauce. It is served with white rice.  It was traditionally cooked in small clay pots (palayok or kulon); but in modern times, metal pots or woks (kawali) are used instead.

There are numerous variants of the adobo recipe in the Philippines.  The most basic ingredient of adobo is vinegar, which is usually coconut vinegar, rice vinegar, or cane vinegar (although sometimes white wine or cider vinegar can also be used). Almost every ingredient can be changed according to personal preference. Even people in the same household can cook adobo in significantly different ways.

From Wikipedia:

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By Cooking Method: Sautéing | Simmering

By Cuisine: Filipino

By Diet or Lifestyle: Budget-Friendly

By Dish Type: One-Pot Meals | Soups & Stews

By Main Ingredient: Pork

By Meal Type: Dinner | Lunch

Other Useful Categories: Beginner Recipes | Comfort Food | Soy Sauce-Based Dishes | Traditional & Authentic

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IMAGE SOURCE: Joy D. Ganaden, CC BY-SA 4.0, via Wikimedia Commons

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