How do you like your Pork Adobo — saucy or dry? Adobo is one of the most well-known Filipino dishes worldwide. It can be made with pork, chicken, beef or even fish.
The basic method is simple: meats are braised in a mixture of soy sauce and vinegar, with lots of browned garlic and a few spices. The result is deeply flavorful and comforting.
When I moved to the US, many colleagues asked if I could cook Pork Adobo for them. Back home in the Philippines I rarely cooked adobo because restaurants and takeout were so convenient — I usually just bought it. Living abroad, though, I learned to make it myself and adapted the recipe in small ways, including a slow-cooked chicken adobo version.
What I love about adobo is how versatile it is. You can adjust the balance of soy and vinegar, add sugar for sweetness, or use different meats and cuts to suit your taste. Leftovers also transform well — try Adobo fried rice for a quick, delicious meal.
WHAT IS PORK ADOBO?
Pork adobo is meat braised until tender in a mixture of soy sauce and vinegar. Garlic is browned to add depth, and aromatics like bay leaves and peppercorns are added for fragrance and complexity.
DO YOU PREFER ADOBO SAUCY OR DRY?
I prefer my adobo saucy so I can soak up the tangy, savory sauce with rice. My husband likes his drier; he lets the sauce reduce until it clings to the meat. Both methods are authentic — it’s all about personal preference. If you end up with extra sauce and meat, use it the next day in fried rice for a quick, flavorful meal.
STEP-BY-STEP GUIDE
- Slice the meat into bite-sized pieces.
- Prepare and mince the garlic; chop the onion and heat the cooking oil.
- Sauté garlic and onion, then add the meat and brown on all sides. Cover and cook until the meat changes color.
- Add the soy sauce mixture, bay leaves and peppercorns. Simmer on low heat until the meat is tender. Add a small amount of water if needed to prevent drying out.
WHAT MEAT CUTS WORK BEST?
- Pork belly
- Pork shoulder
- Pork ribs
- Pork hocks
- Pork leg cuts
Pork Adobo
Shobee
Ingredients
- 1.5 lbs pork shoulder
- 1 cup light soy sauce
- 1/4 cup vinegar
- 2 tablespoons light brown sugar add more when needed
- 1 teaspoon crushed peppercorn
- 3 bay leaves
- 2 tablespoons crushed garlic
- 1/2 cup red onion chopped
- 2 tablespoon cooking oil
- 8 pieces boiled egg
- water to soften. Add as needed
Instructions
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In a small bowl, mix together soy sauce, vinegar and sugar.
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Slice the meat into bite-sized pieces.
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Heat oil and sauté onion and garlic until fragrant.
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Add the meat and cover. Let it simmer until the color changes.
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Add the soy sauce mixture, peppercorns and bay leaves. Cook on low heat until the meat softens. Add a small amount of water if needed to keep it from drying out.
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Stir in the boiled eggs and simmer, covered, for 2 minutes. Add crushed pepper to taste and simmer another 3 minutes.
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Serve hot. Adobo freezes well for future meals.
Enjoy your Pork Adobo — adjust the sauce and seasonings to match your preference, and don’t be afraid to experiment with different cuts of meat.