Pork adobo (Adobong Baboy)

Pork Adobo or Adobong Baboy, made with succulent pork belly braised in vinegar, soy sauce, garlic, and onions. A delicious balance of salty and savory, this hearty stew is the Philippines national dish for good reason!

As many and as diverse are the islands and dialects in the Philippines are the many ways the Filipino pork adobo is prepared. With atsuete, in coconut milk or sweetened with pineapples just a few versions of this classic Filipino national dish. Some like the hearty stew with more sauce, while others prefer it simmered dry. Others like it slightly tangy, while some prefer it on the salty side.



  • 1 kg pork belly, cut into 2-inch cubes (or 1/2 kg pork belly, 1/2 kg pork spare ribs)
  • 4 pcs. medium sized potatoes (cut in chunks)
  • 1 medium onion, peeled and sliced thinly
  • 1 head garlic, peeled and minced
  • 2 bay leaves
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon oil
  • 1 cup vinegar
  • 1/2 cup soy sauce
  • 1 cup water


  1. In a bowl, combine pork, onions, garlic, bay leaves, salt, and pepper. Place in the refrigerator and marinate for about 30 minutes.
  2. In a wide, heavy-bottomed skillet over medium heat, heat oil. Add meat mixture and cook, turning occasionally, until pork is lightly browned.
  3. Add vinegar and allow to boil, uncovered and without stirring, for about 3 to 5 minutes.
  4. Add soy sauce and water and stir to combine. Add the potato and simmer for 5 minutes. Allow to a boil for another 3 to 5 minutes. Lower heat, cover, and simmer for about 40 to 50 minutes or until meat is fork-tender and sauce is reduced. Serve hot with white rice.

Here a few tips on how to make amazing pork adobo:

– Do not overcrowd the pan when browning the meat so the pork pieces get a good sear. Use a wide pan or cook in batches if necessary. Properly searing the meat before adding the braising liquid is an important step as it gives the dish an incredible depth of flavor.

– Potatoes and hard boiled eggs are a delicious way to extend adobo. Make sure to pan-fry the cut potatoes first before adding to the stew so they’ll keep their shape better.

– Cook off the strong vinegar flavor by allowing it to boil uncovered and without stirring for a good few minutes before adding the marinade and water.

– If you want to season the dish with more salt than called for in the recipe, I suggest adding it during the last few minutes of cooking to correctly gauge taste. The flavor of the dish will concentrate as the sauce reduces.


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Post Author: dvd

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