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Pork Adobo, served with rice and fresh coriander
Tender chunks of pork adobo braised in a savoury soy and vinegar glaze.

Pork adobo

Author: Flavelo
Recipes Main Courses
Adobo is not just a dish, but the national cooking technique of the Philippines. The name comes from the Spanish word 'adobar' (to marinate), but the method is ancient: vinegar and salt (later soy sauce) preserved meat in the tropical heat. The result is a tender, salty-sour, garlicky wonder that tastes better the more times you reheat it.
🕒 Prep Time 15 mins
🍳 Cook Time 50 mins
⌛ Total Time 1 hr 5 mins
🍽️ Servings 4 servings
🔥 Calories 520 kcal
🌍 Cuisine Filipino

Ingredients

Equipment Needed

  • Heavy-bottomed saucepan with lid
  • Mixing bowl for marinating
  • Wooden spoon

Allergen Information

⚠️ Soya

Instructions

1 ✓

Cut the meat into 4-5 cm cubes. Mix with the crushed garlic, soy sauce, peppercorns and bay leaves. Leave to stand for at least 20 minutes (or overnight).

Tip: The salt (soy sauce) in the marinade penetrates the structure of the meat and helps retain moisture during cooking.
2 ✓

Heat the oil in a saucepan, remove the meat from the marinade (set the liquid aside!), and brown the cubes all over.

Tip: The Maillard reaction (browning) adds an extra layer of flavour, without which Adobo would just be boiled meat.
3 ✓

Add the quartered onion and continue frying for a few minutes. Then pour back the reserved marinade and the water.

Tip: The amount of liquid will reduce, concentrating the flavours.
4 ✓

Bring to a boil, then reduce the heat to low. Now add the vinegar. IMPORTANT: Do not stir! Let it cook uncovered for 5-10 minutes.

Tip: If you stir immediately, the acetic acid remains 'raw'. You must allow the pungent smell to escape with the steam.
5 ✓

Then cover and cook over low heat for approx. 40 minutes until the meat is tender.

Tip: Slow cooking (braising) breaks down the collagen content of the connective tissues into gelatine, making the meat melt-in-the-mouth.
6 ✓

When the meat is tender, remove the lid and reduce the sauce to a thick, glossy glaze that coats the meat cubes.

Tip: Reduction thickens the gelatinous, soy sauce gravy.

Recipe FAQ

Why isn't it sour enough?
The taste of vinegar mellows during cooking. The secret: when you pour in the vinegar, DO NOT stir for 10 minutes! Let the sharp acidity 'cook off'.
What meat should I choose?
Fatty cuts are best, like shoulder, collar or belly. Lean meat (e.g. loin) would dry out during the long cooking.

Ingredients

  • 500 g Pork shoulder or leg (diced)
  • 6 cloves Garlic (crushed)
  • 1 Onion
  • 4 tbsp Soy sauce
  • 3 tbsp Vinegar (cane or cider vinegar)
  • 3 Bay leaves
  • 1 tsp Whole black peppercorns
  • 0.5 tsp Salt (only if necessary)
  • 200 ml Water
  • 2 tbsp Oil