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Filipino Pork Adobo (Adobong Baboy)

Filipino Pork Adobo (Adobong Baboy)

Pork Adobo is the popular Filipino dish where tender chunks of pork belly are slowly simmered in a savory-sour sauce of soy sauce, vinegar, and garlic, fragrant with bay leaves and whole peppercorns. As the meat cooks, it becomes fork-tender while absorbing the rich flavors of the sauce, creating a perfect harmony between meat and marinade that epitomizes Filipino home cooking.
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Prep Time 15 minutes
Cook Time 1 hour
Marination Time 1 hour
Total Time 2 hours 15 minutes
Course Main Course
Cuisine Filipino
Servings 4
Calories 1211 kcal
Difficulty Easy

Equipment

  • Large heavy-bottom pot or Dutch oven (kaldero) For even heat distribution
  • Sharp knife (kutsilyo) For cutting meat
  • Measuring cups and spoons (Panukat) For accurate portioning
  • Mortar and pestle (dikdikan) For crushing garlic and peppercorns
  • Tongs [Sipit] For turning meat
  • Marinating container (lalagyan) Glass or non-reactive container
  • Wooden spoon (sandok na kahoy) For stirring without scratching the pot

Ingredients
 

For the Main Dish:

  • 2 lbs pork belly liempo, cut into 2-inch chunks
  • ½ cup soy sauce toyo
  • 2 whole heads garlic bawang, crushed
  • 5 dried bay leaves dahon ng laurel
  • 4 tablespoons white vinegar suka
  • 1 tablespoon whole black peppercorns paminta
  • 2 cups water tubig
  • Salt asin to taste

Optional Enhancements:

  • 1 medium onion sibuyas, chopped
  • 1 teaspoon brown sugar asukal na pula
  • 2-3 Thai chilies siling labuyo for heat
  • 4 medium potatoes patatas, quartered

Instructions
 

  • Cut your pork belly into 2-inch chunks. Place the meat in a bowl and mix it with soy sauce and crushed garlic. Let this marinate in the refrigerator for at least 1 hour.
  • Heat your pot over medium-high heat (350°F/175°C). Once hot, put in your marinated pork along with all the marinade. Cook for about 5 minutes until the meat starts to brown slightly.
  • Pour in 2 cups of water. Add your whole peppercorns and dried bay leaves. Wait for it to boil, then lower the heat to medium-low (300°F/150°C). Cover the pot and let it simmer for 40 minutes, checking occasionally to make sure there's enough liquid.
  • Add the vinegar to your pot. Here's an important tip: don't stir it right away. Let it simmer quietly for 3 minutes first – this keeps the vinegar from becoming bitter. After waiting, you can give everything a gentle stir.
  • Let everything cook together for another 12-15 minutes with the lid off. This helps the sauce become richer and thicker. If you want less sauce, cook it a bit longer.
  • Taste the sauce and add a little salt if needed. Once you're happy with the taste, turn off the heat and let your adobo rest for 5 minutes.
  • Your pork adobo is now ready to serve. Put it in a bowl and serve hot with plenty of steamed rice. Don't forget to spoon some of that flavorful sauce over your rice.

Tips from Lola's Kitchen

  1. Meat Selection: Choose pork belly with a good meat-to-fat ratio (70:30)
  2. Vinegar Rule: Never stir immediately after adding vinegar to prevent it from becoming bitter (mapait)
  3. Garlic Wisdom: Crush, don't mince, for better flavor release
  4. Marination Secret: Score the meat's surface for better flavor absorption
  5. Cooking Vessel: Use clay pot (palayok) if available for authentic earthen flavor
 

Nutrition

Calories: 1211kcalCarbohydrates: 5gProtein: 24gFat: 120gSaturated Fat: 44gPolyunsaturated Fat: 13gMonounsaturated Fat: 56gCholesterol: 163mgSodium: 1700mgPotassium: 517mgFiber: 1gSugar: 1gVitamin A: 44IUVitamin C: 1mgCalcium: 35mgIron: 2.7mg
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