Pork Adobo Recipe

Pork Adobo is a popular Filipino dish made of pork, vinegar, garlic, soy sauce, bay leaf & peppercorn.

Course Main Course

Cuisine Filipino

Prep Time 15

Cook Time 1

Total Time 1 15

Servings

Calories 216kcal

Cut pork into large cubes.
In a sauce pan over medium heat, combine pork, ½ of the garlic, black pepper, water, bay leaf and vinegar.
Don’t cover or stir. Bring to a boil.
Adjust heat to medium to low, cover and simmer meat for 35 minutes or until pork is tender.
Remove pork and drain sauce. Transfer sauce to a bowl. Set aside.
On the same pan, heat 3 to 4 tablespoons of oil over medium heat.
Brown and fry pork depending on your preference. Note: I like mine a bit crispy on the outside.
Transfer pork to a bowl. Set aside
On the pan over medium heat, saute garlic until golden.
Add soy sauce. Cook for ½ a minute.
Pour sauce and let it simmer until reduced. Note: If you prefer more sauce, just simmer for 3 to 5 minutes.
Pour sauce over pork and serve hot with white rice.

Place leftover adobo in an airtight container. Refrigerate up to 4 days and freeze up to a month. Adobo is more tasty after a day when flavors has meld.
If you want it garlicky, add more garlic. Adobo is delicious with lots of garlic.
For less fatty meat, use Country-style ribs (this is boneless) or pork shoulder.
Some people like it sour, either reduce the water or add 2 to 3 tablespoons more vinegar.
Brown meat to your liking. I like mine crispier.
The same recipe can be used to make Pork Adobo in Coconut Milk.