Pork Adobo is made with succulent pork belly braised in vinegar, soy sauce, garlic, and onions. A delicious balance of salty and savory, this hearty stew is the Philippines' national dish for a good reason!
The Filipino adobo is a cooking process or technique where meat, seafood, or indigenous vegetables are braised in a mixture of vinegar with aromatics such as garlic, onions, peppercorns, and bay leaves.
As many and as diverse are the islands and dialects in the Philippines are the many ways adobo is prepared. With atsuete, in coconut milk or sweetened with pineapples are just a few versions of this classic Filipino national dish.
Some like the hearty stew with more sauce, while others prefer it simmered dry. Others like it slightly tangy, while some prefer it on the sweet side.
This recipe is how I like mine, with beautifully seared pork, and a rich and thick sauce to spoon over mounds of rice.
Meat cut to use
I prefer to use pork belly in my adobo as I like its melt-in-your-mouth tenderness, but you can substitute pork shoulder, which, although a leaner cut, has enough ribbons of fat to bring equally delicious results.
Other cuts, such as pork chops, legs, hocks, and ribs, are also good options for slow cooking.
Cooking tips
- Cut the meat in uniform size to ensure even cooking.
- Do not overcrowd the pan when browning the pork so they'll get a good sear and not steam. Use a wide pan or cook in batches if necessary. Properly searing the meat before adding the braising liquid is an important step as it gives the dish an appetizing color and incredible depth of flavor.
- Cook off the strong vinegar flavor by allowing it to boil uncovered and without stirring for a good few minutes before adding the soy sauce and water.
- If you want to season the dish with more salt than called for in the recipe, I suggest adding it during the last few minutes of cooking to correctly gauge taste. The flavor of the dish will concentrate as the sauce reduces.
- Potatoes and hard-boiled eggs are a delicious way to extend servings. To help the potatoes from falling apart, pan-fry the cut potatoes first before adding them to the stew.
Serving suggestions
- Adobong baboy is best enjoyed with piping hot steamed rice for lunch or dinner. It's common to find it on breakfast menus, such as an adosilog meal (adobo, fried rice, and fried egg).
- While it is mostly served as a viand, adobo meat is also used as filling for bread such as siopao or pandesal.
Storing leftovers
The adobo cooking process was initially a way to preserve food, with pre-colonial Filipinos preparing meat and seafood in vinegar and salt to prolong shelf life. It's a great make-ahead dish and tastes better after a day or two when the flavors have melded.
- Cool completely before transferring to a container with a tight-fitting lid. Refrigerate for up to 3 days or freeze for up to 2 months.
- Reheat in a wide pan over low heat to an internal temperature of 165 F or in the microwave at 2 to 3-minute intervals until completely heated.
- Leftovers can also be turned into delicious fried rice. Shred the cooked meat and toss with day-old steamed rice in a hot pan along with a few tablespoons of the sauce.
More adobo recipes to try
More pork recipes
Ingredients
- 2 pounds pork belly, cut into 2-inch cubes
- 1 onion, peeled and sliced thinly
- 1 head garlic, peeled and minced
- 2 bay leaves
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon oil
- 1 cup vinegar
- ½ cup soy sauce
- 1 cup water
Instructions
- In a bowl, combine pork, onions, garlic, bay leaves, salt, and pepper. Place in the refrigerator and marinate for about 30 minutes.
- In a wide, heavy-bottomed skillet over medium heat, heat oil. Add meat mixture and cook, turning occasionally, until pork is lightly browned.
- Add vinegar and allow to boil, uncovered and without stirring, for about 3 to 5 minutes.
- Add soy sauce and water and stir to combine. Allow to a boil for another 3 to 5 minutes.
- Lower heat, cover, and simmer for about 40 to 50 minutes or until meat is fork-tender and sauce is reduced.
- Season with salt and pepper to taste. Serve hot.
Notes
- Cook off the strong vinegar flavor by allowing it to boil uncovered and without stirring for a good few minutes before adding the soy sauce and water.
- If you want to season the dish with more salt than called for in the recipe, I suggest adding it during the last few minutes of cooking to correctly gauge taste. The flavor of the dish will concentrate as the sauce reduces.
Video
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Lauretta says
Wish I would’ve seen your recipe before I started already. The one I’m using says 2 pounds of diced pork shoulder, a half a cup of late so he sauce with a couple tablespoons of garlic. You let it marinate for an hour or overnight. You fry it in a pan then you add your bay leaves, your peppercorns and 2 cups of water. Salt to taste sugar and 4 tablespoons of vinegar. You let it cook for one hour to 1 1/2 hours. I’ve only had the meat marinating for 30 minutes do you think I ruined it? Is there any suggestions you think I should do right now? Should I rinse the meat real good and start over with your recipe?
jessica espiritu says
Love this recipe. Made me able to make a dish I was served when young when I have no one of my own to ask. So thankful for your share of this recipe.
Sarah says
I did cook Pilipino Adobo pork belly and delicious except should adjust less the vinegar but it's still alright I served with little sprinkle of salt or Patis and make perfect flavor I love it and thank you so much for your delicious recipe
Lolopants says
Wonderful instructions! Thank you for a great recipe!
Evelyn Garcia says
Nice and delicious Filipino adobo recipes. Thank you .
I've tried cooking adobo following your recipes.
Danrex Macayayong says
This is awesome Great Recipe ill try this now!
Tey says
Do we toss out the onions garlic etc?
Vera says
have been cooking this every now and then for about a year since first discovering this recipe. I do put a bit less vinegar in, and also like adding honey or brown sugar for sweetness, but apart from that, follow the recipe to a letter, and it's delicious every time!
Mitchell Sampson says
Great recipe! Thank you for posting, its easy and delicious!
Lola says
Too much vinegar and my pork is ruined!!! What a waste of time!
Lalaine Manalo says
I'm sorry to know the recipe didn't work well for you. I understand the frustration of wasting valuable time and ingredients. The vinegar is the right amount for the amount of meat. Please read the post, I included tips to make the recipe work. The vinegar needs to boil uncovered and without stirring for a good few minutes to cook off the strong acid taste.
Michael Booc says
Vinegar and soy sauce ratio. I followed your instructions and it ended up being taste like kilawin. Are you sure about the 1 cup vinegar and 1/2 cup soy sauce? I have been cooking different versions of adobo and soy sauce is always more than vinegar. Or maybe I am doing it wrong. Can you enlighten me?
ignorantperson says
can I use pork jowl?
SuKim says
Yum!!! I love this recipe! This was my first Filipino dish that I've cooked and I had no idea what it would taste like, but came out perfect. My husband who is Caucasian loved it too. 🙂 Thank you for sharing!
Ed says
I’ve tried many adobo recipes and this the best one. It been a mainstay on my menu from the first time making it! My family loves it! Thanks for sharing it!
Lalaine Manalo says
Thank you for the feedback! I'm glad the recipe is working well for you!
Christine says
i will try it sometimes, thankyou for sharing <3