Filipino Pork Adobo

By Lee Jackson ↣ Published on: November 11, 2019

Last Updated: March 7th, 20242 Comments on Filipino Pork Adobo

Filipino Adobo is a national treasure, with many variations from family to family. My recipe is a lighter, more wholesome take on the classic recipe. Soft pork, tasty sour gravy, with the addition of a few hidden veg! Learn how…

Filipino Pork & Vegetable Adobo

This Filipino Pork & Vegetable Adobo is an adaptation from the more traditional recipes that don't really seem to care to include many veg. I love Filipino food, but I always order all the bad stuff (not bad in flavour - bad in nutrition). So, when I cook this at home I create a lighter version that has actual nutrition.

There's nothing more that I LOVE in life than pork belly, but as my own belly can attest. I can't always have what I want, so I choose pork butt for my version - it still has some fat which keeps the pork moist, but it's a 90/10 meat/fat split rather than the 20/80 meat/fat of pork belly. It's the responsible thing to do. Sad face.

To help lighten the sauce I add vegetables, which I'll blend at the end. I think it adds flavour and creates a creamier texture and not just a sea of oil which, as much as I like, is not good!

Unlike many spicy dishes from South East Asia the Adobo offers a mild sauce, nothing too intense - but it very tasty nonetheless. Fragrant and full of flavour. When I serve mine, to add a sharp note I like to add some tart and sour pickled onions - they work beautifully with the vinegar in the sauce.

What's Ahead?

A platter of Filipino pork adobo, garnished with fresh cilantro

What is Adobo?

Adobo has its roots firmly in the Spanish colonial history of the Philippines. Much like they did in India, the Spanish brought with them cooking techniques and ingredients that made their way into the nations cuisines to create unique fusions of cultures.

The use of vinegar in Filipino cuisine is a classic Spanish influence (originally wine, but as wine was pretty acidic back then in the heat it gradually became vinegar), which is what gives the food its distinctive and addictive sourness.

This adobo uses a fair amount and you can of course, try out the amount to see what you like best.

Why it works?

It's got all the flavour + more - adobo is packed with flavour and this recipe doesn't disappoint. My recipe also adds some much needed vegetables, which I personally find a welcome addition to what sometimes can be quite an oily, fatty dish.

Stuff You'll Need

Making my take on adobo doesn't have a huge roll-call of ingredients. Here's what you'll need:

  • Pork - I buy pork butt as it's meaty but has a little fat running through which helps keep the meat nice and juicy.

  • Filipino soy sauce - if you can find it. Regular dark soy will work too.

  • Vegetables - I add a bit of freshness to my sauce in the form of carrot, celery, and garlic (which I'll blend at the end.

  • Bay leaves - for their floral fragrance - a key flavour in Adobo.

  • Black Peppercorns - for their light heat which adds to the authentic filipino flavour profile.

  • Vinegar - if you can find it use Filipino vinegar, which is a cane vinegar. You can substitute with rice wine or cider vinegar.

  • Garnishes - I like a little cilantro and some sliced red onion that I lightly pickle in a little more Filipino vinegar.

Step by Step

Making this adobo is super-easy. Here's a helpful guide to show how your time is broken down.

  1. Step 1 - In a large pan with a little oil, brown the pork in small batches. Set aside in a bowl after each batch is done.
  2. Step 2 - Add the onion, celery, carrot, garlic, bay leaves, and peppercorns to the pan. Fry for 2-3 minutes until softened.
  3. Step 3 - Return the pork and its juices to the pan. Add the soy sauce, vinegar, and salt. Bring to a boil, then add around 400ml of water. Bring to a boil again, then reduce the heat to low. Cover with the lid and simmer gently for 1½ - 2 hours until the pork is tender, stirring occasionally.
  4. Step 4 - Use a slotted spoon to transfer as much pork as possible to a waiting bowl. Use a stick blender to blend the vegetables into the liquid to create a sauce. Return the pork to the pan, and you're finished.

While the Adobo is cooking, soak the onion slices for your garnish for 10 minutes in a little more vinegar. Drain and set aside. To finish the dish, scatter over some fresh cilantro and then a few pieces of the pickled red onion.

Serving & Storage Suggestions

I like to serve mine with a little rice on the side or a few healthier salads, a boiled egg or some sauteed greens.

  • Fridge - Adobo will stay good in the fridge for up to a week, in airtight containers.
  • Freezer - Adobo freezes excellently. Keep in single serves in airtight containers for 3+ months. Reheat in the microwave from frozen, stirring a few times until piping hot. Alternatively, defrost overnight in the fridge and reheat in a pan until hot.
A Filipino pork adobo in a plate. Garnished with fresh red onion and cilantro.

Ready to get cooking?

By now, you should be raring to eat, right? I just love the unique sour flavour profile of Filipino food and no other dish delivers this more beautifully than pork adobo. It's a magical invention of flavour, fragrance and texture. I love the stuff, and I know you will too. Hope you enjoy!

Any Questions? (FAQ)

Have a question about this Filipino Pork Adobo? Let me know in the comments.

What makes Filipino adobo unique compared to other types of adobo?

Filipino adobo uses vinegar, soy sauce, garlic, and bay leaves as its base, resulting in a tangy and savoury flavour profile that sets it apart from other adobo variations.

Are there variations of adobo in Filipino cuisine?

Yes, there are regional variations of adobo in Filipino cuisine, such as adobo sa gata (with coconut milk) and adobong manok (chicken adobo), each with its own distinct ingredients and cooking methods.

What are common side dishes served with Filipino adobo?

Steamed rice is the staple side dish for Filipino adobo. Additionally, it’s often accompanied by pickled vegetables (atchara), boiled eggs, or sautéed greens to complement its rich and tangy flavours.

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A platter of Filipino pork adobo, garnished with fresh cilantro

Filipino Pork & Vegetable Adobo

Rate this recipe

5 from 2 votes
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Recipe by Lee
Course Main Course
Cuisine Filipino
Prep Time15 minutes
Cook Time2 hours
Total Time2 hours 15 minutes
Servings (adjustable) 4
Calories (per serving) | 437

Ingredients

  • 2 tbsp vegetable oil
  • 1 kg pork butt (cut into large chunks)
  • 1/4 cup Filipino soy sauce
  • 1 onion (chopped)
  • 1 carrot (chopped)
  • 1 stick celery (chopped)
  • 4 garlic cloves (chopped)
  • 2 bay leaves
  • 1 tsp whole black peppercorns
  • 1/2 cup filipino vinegar
  • 1 tsp salt

Garnishes

Instructions

  • In a large casserole pan (with a lid), heat the oil over a medium/high heat until hot.
  • Add the pork in small batches and fry until browned. Repeat with all the pork then set aside in a bowl.
  • To the pan, add the onion, celery, carrot, garlic, bay leaves and peppercorns and fry for 2-3 minutes to soften.
  • Return the pork and juices to the pan along with the soy sauce, vinegar and salt. Bring to a boil and then add around 400ml water. Bring this to a boil then reduce the heat too low. Pop on the lid and simmer gently for 1 1/2 - 2 hours until the pork is tender - stirring occasionally.
  • Using a slotted spoon, remove as much pork as you can to a waiting bowl and then using a stick blender, blend the vegetables into the liquid to make a sauce. Return the pork, and you're done.
  • While the Adobo cooks, mix the onion and vinegar together to make the garnish. Refrigerate until needed.
  • Serve with boiled rice. Scatter over the pickled onions and sprinkle a little fresh coriander if you have any just before serving.

Nutrition

Calories: 437kcal (22%) | Carbohydrates: 8g (3%) | Protein: 49g (98%) | Fat: 21g (32%) | Saturated Fat: 11g (69%) | Cholesterol: 150mg (50%) | Sodium: 1568mg (68%) | Potassium: 1014mg (29%) | Fiber: 2g (8%) | Sugar: 3g (3%) | Vitamin A: 2548IU (51%) | Vitamin C: 5mg (6%) | Calcium: 63mg (6%) | Iron: 4mg (22%)
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