Pork Adobo Recipe (Adobong Baboy)

by Joost Nusselder | Updated:  September 2, 2020
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It has already been established that adobo is always going to be a hit in any Filipino table.

It’s sweet, sour and tangy taste has always captivated the Filipino no matter what incarnation it may be in a particular situation.

Depending on where you are in the Philippines, adobo is always going to have a different twist. One such incarnation is its Pork Adobo recipe or Adobong Baboy.

This recipe essentially has all of the ingredients of your regular Adobo, only that the meat used this time is Pork.

Pork Adobo Recipe (Adobong Baboy)

Pork Adobo Recipe and Preparation

Made with Pork Belly, vinegar, soy sauce, pepper, onions, bay leaf, and assorted other optional ingredients, this Pork Adobo recipe is surely easy to make as one can make it a one-pot dish.

The key to having the perfect Adobo is in the marinade. Have the Pork Belly marinated with the vinegar, soy sauce, pepper, sliced onions, and bay leaf and refrigerate.

However, if you are pressed for time, you can do the same process but refrigerate it for 1 to 2 hours to let the Marinade seep into the Pork.

Once you are ready to cook your Adobo, you can just pour the marinade and the Pork into the pot, stirring occasionally until the meat is already tender.

Adobong Baboy

There are some optional things you can do, an example of which is you can add more vinegar or soy sauce depending on how strong you want the taste to be or if you want it to be brothy, you can add water after putting the marinade and the pork into the pot.

This dish is best served with rice to balance the sourness and sweetness of the dish; therefore,  making it more enjoyable to eat with family and friends.

This Pork Adobo recipe is very easy to follow and is sure to become your favorite in your cooking repertoire.

Pork adobo recipe (adobong baboy)

 This dish is best served with rice to balance the sourness and sweetness of the dish; therefore,  making it more enjoyable to eat with family and friends.
Course Main Course
Cuisine Filipino
Keyword Adobo, Pork
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 people
Author Joost Nusselder
Cost $8

Ingredients

  • 400 g Pork Belly / Loin cut into 1-inch pieces
  • 6 cloves garlic finely chopped
  • 2 small onions finely chopped
  • 2 medium potatoes cut into cubes and boiled (optional)
  • ½ tsp dried oregano
  • ½ tsp dried/fresh thyme
  • ½ tsp parsley
  • 1 tsp black pepper (or to taste)
  • salt (to taste)
  • 3 bay leaves
  • 6 cardamoms
  • ½ cup dark soy sauce
  • ½ cup light soy sauce
  • 2 tbsp brown sugar
  • ½ tbsp black peppercorn
  • ½ cup water
  • 2 tbsp cooking oil

Instructions

  • Start off with taking oil in a saucepan on medium heat. Add in the chopped onions and garlic, saute it and let it sweat for 1 minute.
  • Add in your pork pieces and cook for 3 minutes, stirring all the while for it to cook from all sides.
  • Add in the water and increase the heat to high. Let the water boil and for the pork to cook in it. (See notes)
  • Decrease the heat to medium once the water has evaporated and only a little is still left in the saucepan.
  • Add in all the spices, soy sauce and boiled potatoes to the pan – and let it simmer for 5 minutes or until the consistency has thickened to that of a gravy.
  • Serve hot with rice.

Notes

1. You can substitute chicken for pork if you’d like and cook it according to the instructions in the recipe. It’ll still taste amazing!
2. If you’re using pork belly or chicken, the specified time in the recipe for boiling the meat in the water is correct – but in case you’re using a tougher meat such as lean pork, double the amount of water (i.e. use 1 cup instead of ½ cup) and boil till most of the water has evaporated.

Pork Adobo

You can substitute chicken for pork if you’d like and cook it according to the instructions in the recipe. It’ll still taste amazing! Visit Our Pineapple Chicken Adobo Recipe Here

Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.