If you're looking for a dish that embodies the rich, tangy, and savory flavors of the Philippines, look no further than Pork Adobo. This beloved meal is one of the best Filipino food dishes, known for its simplicity and depth of flavor. A staple in many Filipino households, this dish features pork braised in a mix of vinegar, soy sauce, garlic, and spices, creating a comforting yet bold taste that pairs perfectly with steamed rice.
Classic Pork Adobo: The Ultimate Filipino Comfort Food
Prep Time 10 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr
Course Main Course
Cuisine Filipino
- 2 lbs pork belly or pork shoulder, cut into chunks
- 1/2 cup soy sauce
- 1/2 cup cane vinegar or white vinegar
- 6 cloves garlic minced
- 1 onion sliced
- 2 bay leaves
- 1 tsp whole black peppercorns
- 1 cup water
- 1 tbsp cooking oil
- 1 tsp sugar optional, for a slight sweetness
- Salt to taste
Marinate the Pork
In a bowl, combine the pork, soy sauce, and half of the minced garlic. Let it marinate for at least 30 minutes to enhance the flavors.
Sear the Pork
Heat oil in a large pot over medium heat. Sauté the remaining garlic and onions until fragrant. Add the marinated pork (reserve the marinade) and sear until lightly browned.
Simmer with Flavor
Pour in the reserved marinade, vinegar, water, bay leaves, and peppercorns. Bring to a boil without stirring for about 5 minutes to allow the vinegar to mellow.
Slow Cook
Reduce heat to low, cover, and let it simmer for about 45 minutes or until the pork is tender and the sauce has thickened. Stir occasionally and add water if necessary.
Season and Serve
Taste and adjust seasoning with salt and sugar if needed. Serve hot over a bed of steamed rice.
Pairings
Pork Adobo pairs well with garlic fried rice and a side of pickled papaya (atchara) for a balanced meal. A cold glass of calamansi juice or a bottle of San Miguel beer makes for a perfect drink pairing.
FAQs
1. What’s the best cut of pork for Adobo?
Pork belly is ideal for its balance of meat and fat, which results in a rich and tender dish. Pork shoulder is a great leaner alternative that still stays juicy.
2. Can I make this ahead of time?
Yes! Adobo tastes even better the next day as the flavors continue to develop. Store it in an airtight container in the fridge for up to five days.
3. Is there a way to make it less salty?
If you're watching your sodium intake, use low-sodium soy sauce or dilute it with a bit of water.
4. Can I add other ingredients?
Definitely! Some variations include adding potatoes, hard-boiled eggs, or even coconut milk for a creamier texture.
