Servings
Font
Back
4.9 from 102 votes

Pork Adobo Recipe

Basic Filipino Prok Adobo with Soy Sauce, Vinegar, and Garlic. This delicious dish is perfect when served over newly cooked white rice.  

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 4 people
Calories: 1211 kcal
Course: Main Course
Cuisine: Filipino

Ingredients

  • 2 lbs pork belly (note 1)
  • 2 tablespoons garlic (note 2)
  • 5 dried bay leaves (note 3)
  • 4 tablespoons vinegar (note 4)
  • 1/2 cup soy sauce (note 5)
  • 1 tablespoon peppercorn (note 6)
  • 2 cups water
  • salt to taste

Instructions

    Cup of Yum
  1. Combine the pork belly, soy sauce, and garlic then marinade for at least 1 hour
  2. Heat the pot and put-in the marinated pork belly then cook for a few minutes
  3. Pour remaining marinade including garlic.
  4. Add water, whole pepper corn, and dried bay leaves then bring to a boil. Simmer for 40 minutes to 1 hour
  5. Put-in the vinegar and simmer for 12 to 15 minutes
  6. Add salt to taste
  7. Serve hot. Share and enjoy!

Notes

  • Pork - Use any cut of pork that you prefer. I suggest pork belly for best results. However, use leaner parts if you are trying to avoid fats. Pork tenderloin is a healthier choice. This is very tender and contains way less fat than pork belly. You can also use other proteins such as chicken and goat meat using this recipe.
  • Onion - This recipe does not suggest the use of onion. I think that onions help improve the taste of adobo. Use red, yellow, or white onion for this recipe. Make sure to chop it into small pieces.
  • Dried Bay Leaves - this is an ingredient that you can almost always find most of the time in the spice section of your local supermarket. Believe it or not, but this makes a huge difference when cooking adobo.
  • Whole Peppercorn - this is a traditional ingredient. It will not matter if you use crushed peppercorn or ground black pepper. Sichuan peppercorns are also good alternatives.
  • Sugar - adding a teaspoon of sugar will move your pork adobo on the sweeter side. I personally love the taste of adobo with a bit of sugar.
  • Try this Pork Adobo Recipe and let me know what you think.
  • Pork belly - This is the most common cut of pork to use for adobo, but you can also use other cuts as long as it has some fat content. Fat makes the meat moist. I suggest using pork shoulder as an alternative cut.
  • Garlic - Filipino adobo won't be the same without garlic. The more garlic I use, the better my adobo is (in my opinion). Crush the garlic using a mortar and pestle tool or the side of your knife before cooking. This ensures that the flavors are quickly extracted from it.
  • Dried bay leaves - Bay leaves or Laurel leaves is a must for this recipe. Dried bay leaves are the most commonly used due to its availability. Fresh bay leaves is good too.
  • White vinegar - If this is not available, either cane or rice vinegar can be used as substitutes.
  • Soy sauce - I use Filipino brand soy sauce all the time. In my opinion, using other kinds of soy sauce affects the authentic flavor of the dish.
  • Peppercorn - Whole peppercorns are ideal. However, you can use cracked pepper or ground pepper for this recipe.
  • Onion - This recipe does not suggest the use of onion. But I think that onions help improve the taste of adobo. Use red, yellow, or white onion for this recipe, but make sure to chop it into small pieces!
  • Sugar - Adding a teaspoon of sugar will move your Pork Adobo towards the sweeter side. I personally love the taste of adobo with a bit of sugar!

Nutrition Information

Serving 4g Calories 1211kcal (61%) Carbohydrates 5g (2%) Protein 24g (48%) Fat 120g (185%) Saturated Fat 43g (215%) Cholesterol 163mg (54%) Sodium 1700mg (71%) Potassium 530mg (15%) Fiber 1g (4%) Vitamin A 115IU (2%) Vitamin C 2.5mg (3%) Calcium 50mg (5%) Iron 2.7mg (15%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 1211

% Daily Value*

Serving 4g
Calories 1211kcal 61%
Carbohydrates 5g 2%
Protein 24g 48%
Fat 120g 185%
Saturated Fat 43g 215%
Cholesterol 163mg 54%
Sodium 1700mg 71%
Potassium 530mg 11%
Fiber 1g 4%
Vitamin A 115IU 2%
Vitamin C 2.5mg 3%
Calcium 50mg 5%
Iron 2.7mg 15%

* Percent Daily Values are based on a 2,000 calorie diet.