Filipino Pork Adobo (Adobong Baboy)
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Prep Time
15 mins
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Cook Time
1 hr
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Additional Time
1 hr
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Total Time
2 hrs 15 mins
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Servings
4
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Calories
1211 kcal
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Course
Main Course
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Cuisine
Filipino
Filipino Pork Adobo (Adobong Baboy)
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Pork Adobo is the popular Filipino dish where tender chunks of pork belly are slowly simmered in a savory-sour sauce of soy sauce, vinegar, and garlic, fragrant with bay leaves and whole peppercorns. As the meat cooks, it becomes fork-tender while absorbing the rich flavors of the sauce, creating a perfect harmony between meat and marinade that epitomizes Filipino home cooking.
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Ingredients
For the Main Dish:
- 2 lbs pork belly liempo, cut into 2-inch chunks
- ½ cup soy sauce toyo
- 2 garlic bawang, crushed, whole heads
- 5 bay leaves dahon ng laurel, dried
- 4 tablespoons white vinegar suka
- 1 tablespoon black peppercorns paminta, whole
- 2 cups water tubig
- salt asin to taste
Optional Enhancements:
- 1 onion sibuyas, chopped, medium
- 1 teaspoon brown sugar asukal na pula
- 2-3 Thai chilies siling labuyo for heat
- 4 potato patatas, quartered, medium
Instructions
- Cut your pork belly into 2-inch chunks. Place the meat in a bowl and mix it with soy sauce and crushed garlic. Let this marinate in the refrigerator for at least 1 hour.
- Heat your pot over medium-high heat (350°F/175°C). Once hot, put in your marinated pork along with all the marinade. Cook for about 5 minutes until the meat starts to brown slightly.
- Pour in 2 cups of water. Add your whole peppercorns and dried bay leaves. Wait for it to boil, then lower the heat to medium-low (300°F/150°C). Cover the pot and let it simmer for 40 minutes, checking occasionally to make sure there's enough liquid.
- Add the vinegar to your pot. Here's an important tip: don't stir it right away. Let it simmer quietly for 3 minutes first – this keeps the vinegar from becoming bitter. After waiting, you can give everything a gentle stir.
- Let everything cook together for another 12-15 minutes with the lid off. This helps the sauce become richer and thicker. If you want less sauce, cook it a bit longer.
- Taste the sauce and add a little salt if needed. Once you're happy with the taste, turn off the heat and let your adobo rest for 5 minutes.
- Your pork adobo is now ready to serve. Put it in a bowl and serve hot with plenty of steamed rice. Don't forget to spoon some of that flavorful sauce over your rice.
Notes
- Meat Selection: Choose pork belly with a good meat-to-fat ratio (70:30)
- Vinegar Rule: Never stir immediately after adding vinegar to prevent it from becoming bitter (mapait)
- Garlic Wisdom: Crush, don't mince, for better flavor release
- Marination Secret: Score the meat's surface for better flavor absorption
- Cooking Vessel: Use clay pot (palayok) if available for authentic earthen flavor
Nutrition Information
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Calories
1211kcal
(61%)
Carbohydrates
5g
(2%)
Protein
24g
(48%)
Fat
120g
(185%)
Saturated Fat
44g
(220%)
Polyunsaturated Fat
13g
(76%)
Monounsaturated Fat
56g
(280%)
Cholesterol
163mg
(54%)
Sodium
1700mg
(71%)
Potassium
517mg
(11%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
44IU
(1%)
Vitamin C
1mg
(1%)
Calcium
35mg
(4%)
Iron
2.7mg
(15%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 1211 kcal
% Daily Value*
| Calories | 1211kcal | 61% |
| Carbohydrates | 5g | 2% |
| Protein | 24g | 48% |
| Fat | 120g | 185% |
| Saturated Fat | 44g | 220% |
| Polyunsaturated Fat | 13g | 76% |
| Monounsaturated Fat | 56g | 280% |
| Cholesterol | 163mg | 54% |
| Sodium | 1700mg | 71% |
| Potassium | 517mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 44IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 35mg | 4% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
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