Pork Adobo is a classic and flavorful Filipino dish. It is tender, savory, and slightly tangy from the vinegar, with a depth of flavor that comes from marinating and simmering the pork in soy sauce, garlic, and spices.
INGREDIENTS
- 1 kilo pork belly (cut into 1-1.5 inch cubes) or pork shoulder (cut into chunks)
- 1/2 cup soy sauce
- 1/2 cup white vinegar (or cane vinegar, if available)
- 1 head garlic, minced (about 6-8 cloves)
- 2 bay leaves
- 1 tsp black peppercorns (or 1 tsp ground black pepper)
- 1 medium onion, sliced (optional, for added depth of flavor)
- 1/2 cup water
- 1 tbsp brown sugar (optional, for a slightly sweeter taste)
- Salt, to taste
- 2 tbsp vegetable oil (for frying the pork, optional)
- 1 tbsp fish sauce (optional, for additional umami)
INSTRUCTIONS
Step 1: Marinate the Pork
Prepare the Pork: Cut the pork into chunks (about 1-1.5 inch cubes) or use pork belly, which has a good balance of fat and meat, making it tender when cooked.
Marinate: In a large bowl, combine the soy sauce, vinegar, minced garlic, bay leaves, and black pepper (and fish sauce, if using). Stir well to mix the ingredients.
Add the pork pieces into the marinade, making sure they’re well-coated.
Cover the bowl and let the pork marinate for 30 minutes to 1 hour. If you have more time, marinating the pork for 4 hours to overnight in the fridge will deepen the flavors.
Tip: You can marinate for as little as 30 minutes for convenience, but longer marination results in more flavorful pork.
Step 2: Sear the Pork (Optional but adds depth of flavor)
Heat the oil in a large pot or Dutch oven over medium heat.
Sear the pork: Remove the pork from the marinade (but keep the marinade for later), and add the pork pieces to the pot. Sear them in batches, ensuring each side is golden brown. This should take 3-5 minutes per side.
Note: Searing is optional but adds a caramelized, slightly crispy texture to the pork. If you prefer a simpler version, you can skip this step and proceed to simmering.
Step 3: Simmer the Pork Adobo
Add the marinade: After browning the pork, return all the pork pieces to the pot (or if you skipped searing, just pour the entire marinade into the pot with the pork).
Add the water: Pour in 1/2 cup of water to help create the sauce. Stir to combine.
Bring to a boil: Turn the heat to high and bring the mixture to a boil.
Once boiling, lower the heat to a simmer and let the pork cook uncovered for 45 minutes to 1 hour, or until the pork is tender and the flavors have melded together. Stir occasionally and check the sauce level. Add a bit more water if the sauce reduces too much.
Tip: If you prefer a thicker sauce, let it simmer longer to allow the liquid to reduce and concentrate. If you like it more saucy, you can add a bit more water.
Step 4: Adjust the Flavor
- Taste the sauce: Taste the adobo and adjust the seasoning according to your preference. If it's too sour, add brown sugar (about 1 tablespoon) to balance the flavors. If it’s too salty, add a bit of water to dilute it.
- Salt and pepper: Add more salt, soy sauce, or pepper if needed. Some like it saltier, while others prefer a more balanced flavor.
Step 5: Optional Final Touches
- Add onions (optional): In the last 10 minutes of cooking, you can add the sliced onions to the adobo to add a bit of sweetness and richness. Let them cook down and soften in the sauce.
- Thicken the sauce: If you like a thicker sauce, you can let it cook a little longer uncovered to reduce further, or you can add a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) and simmer for a few minutes until the sauce thickens.
Step 6: Serve
Serve hot: Serve your Pork Adobo with steamed white rice. The rich, savory sauce pairs perfectly with the fluffy rice, which absorbs all the delicious flavors.
Tip: Adobo often tastes even better the next day after the flavors have had time to develop, so it’s perfect for leftovers.
Additional Tips for the Perfect Pork Adobo:
Pork cuts: Pork belly or pork shoulder are commonly used because they become tender and flavorful after simmering in the sauce. However, you can also use pork ribs or pork loin for a leaner option.
Vinegar: Different types of vinegar (white vinegar, cane vinegar, apple cider vinegar) will give slightly different flavors. Cane vinegar is often preferred in traditional Filipino adobo for its smooth, mild tang.
Longer marination: Marinating the pork for a longer time, even overnight, will allow the flavors to deeply penetrate the meat, resulting in a more flavorful dish.
Sweetness: If you prefer a sweeter adobo, feel free to increase the amount of brown sugar or add a small amount of pineapple for a tropical twist.
Leftovers: Pork adobo is one of those dishes that tastes even better the next day as the flavors continue to develop and intensify.
Variations of Pork Adobo:
Adobo sa Gata: Add coconut milk in the last 15-20 minutes of cooking for a creamy, rich twist. This variation is popular in some regions like Bicol and Visayas.
Adobong Baboy sa Miso: For a more umami-packed adobo, add a tablespoon of miso paste to the marinade for extra flavor.
Spicy Pork Adobo: Add fresh chili peppers (such as bird’s eye chili) to make it spicy. Adjust according to your spice tolerance.
Adobo with Potatoes: Add sliced potatoes to the pot and let them cook with the pork. The potatoes absorb the adobo sauce, becoming flavorful and tender.
Serving Suggestions:
- Side dishes: Pork adobo is commonly served with steamed rice but also pairs well with fried rice, pickled vegetables, or tangy mango salad to balance out the richness of the dish.
Enjoy your homemade Pork Adobo - a hearty and satisfying Filipino dish that’s perfect for any occasion!