Filipino Pork Adobo is a cornerstone of Filipino cuisine, celebrated for its savory, tangy, and slightly sweet flavor profile. This dish features succulent pork, braised in a rich sauce made from soy sauce, vinegar, garlic, and peppercorns. The result is a tender, flavorful masterpiece that is both comforting and deeply satisfying.
Why you will love this recipe:
- Unforgettable Flavor: The combination of soy sauce, vinegar, garlic, and spices creates a uniquely delicious and addictive sauce.
- Tender, Fall-Apart Pork: Slow cooking transforms the pork into incredibly tender, melt-in-your-mouth perfection.
- Versatile and Adaptable: Adobo is highly adaptable to your taste. You can adjust the levels of soy sauce, vinegar, and sweetness to create your perfect balance.
- Easy to Make: Despite its complex flavor, this recipe is surprisingly simple to prepare with easily accessible ingredients.
- Make-Ahead Friendly: Adobo tastes even better the next day, making it ideal for meal prepping or entertaining.
Ingredients:
- 1 kg / 2 lb pork shoulder (the parts ribboned with fat, not lean parts), skinless, cut into 6cm/2.5″ cubes – or pork belly
- 2 tbsp vegetable oil, or any other neutral flavored oil
- 1 large onion, cut in half then 0.8″ / 1/3″ wedges
- 8 cloves garlic, finely sliced
- 3 cups water
- 1/2 cup light soy sauce, sub regular/all-purpose soy
- 1 1/2 tsp dark soy sauce
- 1/4 cup rice vinegar (sub regular white vinegar)
- 3 tbsp (tightly packed) brown sugar
- 1 1/2 tsp black peppercorns, can omit
- 5 bay leaves, preferably fresh, dried ok too
- Optional pineapple:
- 6 pineapple rings, each cut into 8 pieces, from canned pineapple in juice not syrup, or 2 cups fresh pineapple pieces
- 2 tsp vegetable oil, or any other neutral flavored oil
Garnish/serving:
- 1 green onion, finely sliced
- 2 batches jasmine rice, or any other rice of choice (garlic rice would be amazing!)
Preparation:
Step 1: Sear the Pork
Heat the oil in a large, heavy-based pot over high heat. Sear half the pork until golden brown on all sides, about 4 minutes. Remove the seared pork from the pot and place it in a bowl. Repeat with the remaining pork, then add it to the bowl. Searing the pork enhances its flavor and adds depth to the final dish.
Step 2: Sauté Aromatics
Reduce the heat to medium. Add the onion to the pot and cook for 2 minutes, until slightly softened. Add the garlic and cook for another minute until fragrant, being careful not to burn it. Sautéing the aromatics releases their flavors and infuses the base of the sauce with deliciousness.
Step 3: Braising Liquid
Add water, soy sauces, vinegar, brown sugar, peppercorns, and bay leaves to the pot. Stir to combine. This is the magic combination that creates the signature adobo flavor. The soy sauce provides umami and saltiness, the vinegar adds tanginess, and the brown sugar provides a touch of sweetness to balance the acidity.
Step 4: Slow Cook the Pork
Add the pork back into the pot, including any accumulated juices from the bowl. Bring the mixture to a boil, then partially cover the pot with a lid (leave a 2cm / 1″ crack) and reduce the heat to low/medium-low so the liquid simmers very gently. Simmer for 1 1/2 hours, or until the pork is fall-apart tender. Check the pork periodically to ensure the liquid doesn’t evaporate too quickly. The slow cooking process is crucial for tenderizing the pork and allowing it to absorb the flavors of the sauce.
Step 5: Caramelize the Pineapple (Optional)
While the pork is simmering, heat the oil in a non-stick pan over medium heat. Spread the pineapple pieces out in a single layer and cook each side until golden brown, about 4 minutes per side. Remove the caramelized pineapple onto a plate until required. Caramelizing the pineapple brings out its natural sweetness and adds a delightful textural contrast to the adobo.
Step 6: Reduce the Sauce
Remove the pork from the pot with a slotted spoon (leaving the onion and garlic in the pot is fine). Increase the heat to high and boil the liquid until it reduces down to 1 1/2 cups, which will be a thin syrup (it’s not supposed to be thick), about 7 to 10 minutes. Reducing the sauce intensifies the flavors and creates a luscious glaze for the pork.
Step 7: Coat the Pork
Reduce the heat to low. Add the pork and pineapple pieces (if using), plus any accumulated juices from the plate, to the pot. Stir gently to coat the pork in the sauce and warm it through. Make sure the pork is evenly coated for maximum flavor.
Step 8: Serve
Serve the Filipino Pork Adobo hot over jasmine rice, garnished with sliced green onions, if desired.
COOKING Rating:
Easy to Medium
Serving Suggestions:
- Serve with steamed jasmine rice or garlic rice.
- Pair with a side of steamed green vegetables like bok choy or green beans.
- Garnish with sliced green onions or toasted sesame seeds.
Tips:
- For a richer flavor, use pork belly instead of pork shoulder.
- Adjust the amount of soy sauce and vinegar to suit your taste preferences.
- If you don’t have dark soy sauce, you can use regular soy sauce, but the dark soy sauce adds a deeper color and flavor.
- Fresh bay leaves are preferable, but dried bay leaves work fine too.
- Do not skip searing the pork – this is essential for adding depth of flavour
Prep Time: 20 minutes Cook Time: 1 hour 50 minutes Total Time: 2 hours 10 minutes
Nutritional Information: (approximate, may vary based on ingredients used) Calories: 550 Protein: 40g Sodium: 1200mg
Conclusion
Filipino Pork Adobo is a dish that embodies the heart and soul of Filipino cuisine. Its unique blend of savory, tangy, and sweet flavors, combined with its tender, fall-apart texture, makes it a truly unforgettable culinary experience. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is sure to impress and become a family favorite. So, gather your ingredients, follow the simple steps, and prepare to be transported to the vibrant and delicious world of Filipino cuisine.
Questions and Answers about Filipino Pork Adobo
Q1: Can I use a different type of vinegar?
A: While rice vinegar is traditionally used in Adobo, you can substitute it with white vinegar or apple cider vinegar. Each vinegar will impart a slightly different flavor, so adjust the amount to your liking.
Q2: Can I make Adobo in a slow cooker?
A: Yes, you can adapt this recipe for a slow cooker. Sear the pork as directed, then transfer it to the slow cooker. Add all the remaining ingredients (except the caramelized pineapple, if using). Cook on low for 6-8 hours, or on high for 3-4 hours, until the pork is fall-apart tender. Reduce the sauce on the stovetop as described in the recipe before adding the pork back in.
Q3: How long does Adobo last in the refrigerator?
A: Adobo can be stored in the refrigerator for up to 3-4 days. In fact, the flavors often meld and improve over time, making it a great dish to make ahead.
Q4: Can I freeze Adobo?
A: Yes, Adobo freezes well. Allow it to cool completely before transferring it to an airtight container or freezer bag. It can be frozen for up to 2-3 months. Thaw it overnight in the refrigerator before reheating.
Q5: Can I add other vegetables to Adobo?
A: Absolutely! While Adobo is traditionally made with just pork, you can add other vegetables such as potatoes, carrots, or bell peppers. Add them to the pot along with the braising liquid and cook until tender.
