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Pork Adobo Recipe (Adobong Baboy)
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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.