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Pork Adobo

Last Friday, I posted Adobong Pusit recipe. Today, I’ll be sharing with you another variety of adobo which is Adobong Baboy (Pork Adobo).  Pork Adobo is simply pork cooked in soy sauce, vinegar, and garlic. This is a very popular dish in the Philippines because of its ease in preparation.

There are different variations in cooking pork adobo. I’ll share with you some regional versions like the Batangas Adobo which makes use of atsuete (annatto) or  dilaw (yellow ginger) instead of soy sauce and Bicol Region’s Ginataang Adobo (Adobo with Coconut Milk) in my future posts. For now, let me share with you the most common and simplest of all pork adobo recipes I know. I got this from my mother who loved cooking her pork adobo with eggs. My daughters love it so much! Whenever we have this kind of adobo, they don't talk so much and they finish their food really quick. I'm not sure if it's really the pork adobo they like or they just love eggs! (^.^)
*  I Shared this recipe on Friday Potluck @ EKat's Kitchen.

Prep Time: ~40 minutes         Cook Time: ~1 hour          Servings: 4-6                           

  • 1 1/2 lbs pork shoulder or pork butt, cut into 1-1/2" cubes
  • 9 cloves garlic, minced
  • 1 medium-sized onion, sliced
  • 2 pcs whole dried bay leaves
  • 1 cup vinegar (I use ½ cup regular and ½ cup spicy one)
  • ½ cup soy sauce
  • ½ tsp black peppercorns
  • salt to taste
  • 4 eggs, hardboiled and peeled (optional)
  • 2 Tbsp vegetable oil

1. Marinate pork in soy sauce, vinegar, bay leaves, 6 cloves minced garlic, and ½ of the sliced onion for at least 30 minutes. Drain pork, keeping the marinade aside.
2. In a large saucepan over medium heat, sauté remaining garlic in oil until light brown. Add remaining onion and sauté until translucent.
3. Add pork and sauté until juice starts to come out. Add the marinade and peppercorns. Mix well. Simmer for about 45 minutes or until pork is tender. Add water if necessary.
4. Add salt to suit your taste. As for me, the soy sauce makes it salty enough. Add boiled eggs (optional). Simmer for 2 more minutes. Remove from heat. Serve hot with rice. 


  1. I love a good pork dish & this looks and sounds amazing!

  2. I am a pork fan and this dish looks amazing :)

    PS: i need a help from you dear. I tried making rolls with rice papers .. and when i tried to fry them, they tore apart .. any tips you have .. please email me dear .

  3. @Christina: Try it and let me know if you'll like it. :)
    @Kankana: Rice paper wrappers are a little more difficult to work with, that's why I'm more comfortable using wheat spring roll wrappers. But if you really like to use rice paper, you should make it pliable first. So here's what you should do: Prepare the wrappers. Place about 1/4 cup of water onto a large plate. Gently submerge a wrapper into the water for about 10 seconds. Don’t leave it in too long or it will start to break up. You just need to make it pliable enough to work with. Remove the wrapper from the water and place on a dry plate and fill with mixture then fold like an envelope then roll.
    I hope this will help! ;)

  4. This sounds like a great simple recipe - I often find the easy to prepare recipes are actually the most tasty. I like the addition of the egg to, what a great idea.

  5. @Diana & Medeja: This is truly a very simple yet delicious recipe! :)

  6. Oh boy - The rice molded into a cup brings back memories of PI!

    Love this dish and for those who have not tried it, it's a national dish :)

    I even dare say it's better than chicken... hehe

  7. Love pork adobo--I also make a pork adobo fried rice. The hard boiled egg in yours is a good touch! Looking forward to seeing the regional adobo w/coconut milk

  8. Great job. This looks delicious and sounds awesome cooking it with soy sauce with garlic and onion. Thanks for sharing this recipe.

  9. Looks good ! I love love pork .. make anything with that protein and i will eat with a smile :)

  10. Mr Anonymous in Massachusetts here,
    The Beef Caldereta came out great, and the peanut butter was a great addtion. I used liverwurst instead of liver paste (surely not as intense a liver flavor but it was okay).
    I am going to make pork/chicken (combo) adobo today for myself and my wife. I have also made this dish before but this time I will, for the most part, follow your recipe. The hard boiled eggs will be a great addition. I will make extra in the hope that my wife will make siopao with some of the leftovers. She usually adds sliced hard boiled eggs when making siopao anyway, so including eggs in the main adobo dish should be very tasty. Salamat again for the recipes, pics, and tips. Mabuhay and God Bless.

  11. Finally I found what am looking for...easy to follow Filipino recipes so I could cook for my family. Wow, am so excited to try this recipes for my children...thank you so much and more power....