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This widely popular Filipino Pork Adobo dish is popular for a GOOD reason!! It uses extremely simple ingredients, is easy to make and tastes exquisite!
If you love simple recipes with massive flavors - then this one is definitely for you! And if you're not much of a pork person - you can substitute it for chicken breast pieces and the result will still be spectacular!
The bright flavors in this recipe will surprise you when you realize you hardly need any special ingredients to make it! It's delicious and it's no wonder it's one of the most popular dishes in the Philippines!
Hello everyone! Arvin and I are back with a brand new recipe for you guys!
This one is super special to Arvin since he grew up eating it! His mom makes one of the best adobos ever and this is his version of his mom's special adobo recipe!
Adobo actually literally means marination in Spanish - and when the Spanish first came to the Philippines, they noticed this special cooking technique that the locals used which involved vinegar! And so the Adobo was named ?
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I've always had this in it's chicken version - which is also just as amazing! You can totally substitute the pork in this recipe with chicken if you'd like - otherwise feel free to enjoy it in it's original form in this recipe!!
Today's chef tips are from Arvin - since he's the Adobo expert here!
Chef Tips ?
- 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!
- 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.
So here's the recipe:
📖 Recipe
Yield: 4 people
Filipino Pork Adobo
This widely popular Filipino dish is popular for a GOOD reason!! It uses extremely simple ingredients, is easy to make and tastes exquisite!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Ingredients
- 400g pork belly/lean pork (alternatively: chicken breast fillets) - 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 teaspoon dried oregano
- ½ teaspoon dried/fresh thyme
- ½ teaspoon parsley
- 1 teaspoon black pepper (or to taste)
- salt (to taste)
- 3 bay leaves
- 6 cardamoms
- ½ cup dark soy sauce
- ½ cup light soy sauce
- 2 tablespoon brown sugar
- ½ tablespoon black pepper corns
- ½ cup water
- 2 tablespoon 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.
Nutrition Information:
Yield:
4Serving Size:
1
Amount Per Serving:Calories: 599Total Fat: 33gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 103mgSodium: 4194mgCarbohydrates: 40gFiber: 5gSugar: 9gProtein: 38g
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Reader Interactions
Comments
Lauren Gaskill | Making Life Sweet
Wow! I am totally drooling over this. Wish this was my dinner tonight! Will have to make it soon. 😉
Reply
CFancy
I marinate my belly in the aromatics, soy and vinegar for a few hours. I then simmer until tender without searing first. Then, I strain or remove meat *chunks* and start to slowly reduce the sauce with the sugar etc.
Finally, I crisp the belly in oil, add back into the reducing sauce and continue to reduce until glazed. At this point I'll adjust for more black pepper etc.
Serve with rice.
This is how I do it though I've only read about proper methods. I treat it like carnitas for the most part.
Cheers and have a great week!Reply
