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Pork Adobo Recipe

Try this melt in your mouth Pork Adobo Recipe with a perfect balance of saltiness, and acidity. Slow-cooked and then sauteed in browned garlic for richer and fuller flavors. Pork Adobo Recipe

Adobo has become an iconic dish that represents Filipino food worldwide. It is always present and usually takes the top place in all the Filipino food list you can find.

There was even a movie called ‘American Adobo’  back in 2002. Which is not about Adobo really but about the lives of five Filipinos living in the USA.

They used the name of the dish as the title in the film as a symbol that reflects the clashing characters and their different struggles in life living abroad.

But despite the conflicts in their characters, in the end, everything ended up well, just like in cooking Adobo that is acidic (vinegar), salty (soy sauce), meaty and full of spices, all ingredients are thrown together to create such a unique and delicious dish.

Pork Adobo or Adobong Baboy

What is Adobo?

Adobo is a way of cooking meat (or vegetable) in a brine solution with vinegar, soy sauce, onions, and peppercorn. Dried bay leaves and garlic are usually added for extra flavor and fragrance.

It also refers to the popular Filipino dish that is cooked using this technique.

Different meat can be used for making this dish. Most common is chicken (Adobong Manok) or Pork (Adobong Baboy). Vegetables like, snake beans, water spinach, and eggplant are also cooked in this manner. So are fishes and squid.

Ingredients for Pork Adobo

How to make Pork Adobo tastier

My pork Adobo recipe is done a bit different than the others.

However, you will also learn that a lot of them have different ways of cooking Adobo. Some people just boil it and prefers a thinner sauce. Others marinate it in the sauce before cooking it. I, on the other hand, do not marinate but cook it twice!

It is like braising but in reverse.

  1. Simmer the meat in the soy sauce-vinegar solution with onions, peppercorn and bay leaves, low and slow until it becomes fork tender. 
  2. Then separate the meat from the sauce and saute the meat in browned garlic.
  3. The sauce is, finally, added back and simmered until it is reduced to a caramelized sauce.

This is the way my Mama thought me and most of my titas (aunties) and cousins do it the same way.

Browning the garlic and adding it at the end makes the sauce richer with a fuller flavor.

How to cook Pork Adobo

Which cuts to use for pork Adobo

  • Pork belly -(Liempo) the more popular choice because it is the most flavorful cut because of the fats in it.
  • Pork shoulder – (Kasim) than pork belly. A tough cut with lots of fat and tissue that make it ideal for slow cooking.
  • Pork ham – (Pigue) If you want meatier and leaner meat that is also good for slow-cooking.
  • Pork hocks – (Pata) also great for making this pork Adobo recipe with a good combination of bones, skin, and meat flesh.

How to cook Adobong Baboy

Although it seems that Chicken Adobo is more popular on the international scene, you should also give the pork version a try. You can even mix them if you like. As a Filipino, I cannot say which one is more popular in the Philippines. I think both are equally loved as they are equally delicious. Adobo is Adobo, regardless of the meat you use. 

Other Filipino Pork Dishes to try

Pork Adobo


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5 from 17 votes

Pork Adobo Recipe

Try this melt in your mouth Pork Adobo Recipe with a perfect balance of saltiness, and acidity. Slow-cooked and then sauteed in browned garlic for richer and fuller flavors.
Print Rate
Course: Main Course
Cuisine: Asian,Filipino
Keyword: pork adobo
Servings: 5
Calories: 782kcal
Author: Bebs
Prep Time: 5 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 20 minutes


  • 1 1/2 pounds pork belly - - cut into 1x1 or 1x2-inch cubes
  • 1/3 cup dark soy sauce
  • 1/2 cup vinegar
  • 1 cup water
  • 10-12 pieces peppercorn
  • 3 pieces bay leaves
  • 1 teaspoon brown sugar - - optional
  • 1 big onion - - chopped coarsely
  • 2 tablespoons oil
  • 5 cloves garlic - - minced


  • Place pork belly in a pot. Add the soy sauce, vinegar, water, peppercorn, bay leaves, brown sugar, and onions. Bring to boil over high heat.
  • Cover the pot with the lid and lower heat to low. Let it cook for about an hour or until the meat is really tender and liquid is reduced to half. Separate meat from the sauce. 
  • In a skillet, heat oil over medium-low and add the minced garlic. Cook garlic until golden. Remove some of the garlic from oil leaving about 1/2 in the pan and transfer the rest to a small bowl.
  • Add back the meat to the skillet and cook for a minute or two. Add the sauce again and let it simmer for some minutes until the sauce is reduced some more and becomes thicker.
  • Transfer the Pork Adobo to a serving dish and top it with the browned garlic. Serve with hot steaming rice.
Nutrition Facts
Pork Adobo Recipe
Amount Per Serving
Calories 782 Calories from Fat 693
% Daily Value*
Fat 77g118%
Saturated Fat 26g130%
Cholesterol 97mg32%
Sodium 911mg38%
Potassium 323mg9%
Carbohydrates 4g1%
Fiber 0g0%
Sugar 1g1%
Protein 14g28%
Vitamin A 60IU1%
Vitamin C 1.7mg2%
Calcium 29mg3%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe? Tell us how it went. Tag us at @foxyfolksy or leave a comment and rating below.


Bebs here! I love to cook and try new things and DIY projects! And although I think of myself as a homebody, I like seeing other places from time to time.
If you are looking for a recipe and it ain't here, make a request and I will try my best to make it for you!

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  1. 5 stars
    Hi! great that I came across your site. I am away from PH and can’t easily get adobo or I always fail. Maybe I was in a rush or just pretend how I saw our yayay do it. But this is an exemption, I did it! and cravings was satisfied. Also, my non-pinoy partner loved it. So, thank you. I’m proud to have cooked Adobo. I can easily invite friends or bring a pinoy dish to an international potluck. Keep it up!

  2. Hi,

    What if I put too much pepper? 🙁 We don’t have any peppercorns but we have here crashed peppercorns. Not sure if I converted it properly 🙁

    1. Ok, that might be more peppery if you added crushed instead of the peppercorns. Depending on how strong your pepper is, if it is a mild one then it should still be fine.

  3. 5 stars
    This is my new go to website for ALL Pinoy recipes. Everything I’ve tried is good. Thank you for creating this site.

  4. 5 stars
    I made this with pork last week tonight I’m using chicken. Very easy to make and there were no left overs. I’m so glad I found this site.Family loved it.

  5. 5 stars
    Followed your recipe and achieved the taste I was looking for! Thanks for this recipe! Will cook it again later.

  6. Sinubukan kong lutuin ito and nagustuhan naman ni mr, super like niya, kaya ngayon ayan nagpapaluto na naman, pero sana hindi magbago yung timpla ko kasi usually sa pangalawang try ko hindi na masarap, Ouch. Pero eto try ulit, Sobrang sarap kasi nanuot yung lasa sa karne, and ang ginagawa niya is ipapaluto noya ngayon, bukas niya kakainin. Tsaka yung late na ilagay yung bawang is kakaiba, thumbs up. Thank so much, godbless! INGAT PO

    1. Hi Garland, adding the fried garlic at the end has always been the way Adobo is done in our family and it truly adds a ton of flavors. Glad you like it.

  7. 5 stars
    I used 1/3 cup of ACV instead, and another tsp of brown sugar, and it works just fine. My husband loved it! Finally found the best adobo recipe. Thanks much Bebs, you made my day. 😍

  8. Hi, I’m wanting to try this recipe. I love pork belly and never made it this way.
    What kind of vinegar do I need?


    1. Hi Daniel, we usually have the cane vinegar but actually it will work with any kind of vinegar. Of course, it will affect the taste. I tried using red wine vinegar and loved it.

  9. 5 stars
    Hi Bebs,
    Been trying out adobo recipe…to educated my bf who is a chef on it. I’m trying this now while watching Men Try Videos…thanks for the recipe!

  10. Thank you so much for the recipe. The adobo is so good and easy to cook because of your instructions. Really thank you so much!

  11. Easy to understand recipes.
    Will try chucken instead of pork for adobo as I already did the pork.
    Thank you Bebs just found your website today 12/2/19.

  12. 5 stars
    Was looking for adobo just like how they made it at home in Pampanga with sauce and lots of it! Thanks for this recipe!

  13. This is amazing!! My husband loves adobo but before I used another recipe, but for this one, he complements this so much. Thank you beb for sharing this! 😘😘😘

  14. 5 stars
    I have alwasy been making adobo since this has been my husband’s favorite Filipino dish. (He is Caucasian btw) But by far this is his favorite version of adobo! More power to you 🙂 and thank you for this.

  15. have you tried this recipe in a pressure cooker like the Instant Pot or even a slow cooker? If so what are the times you would suggest for each appliance?

    1. Hi Mary Jo, I usually cook Adobo the traditional way so I haven’t tried it in a pressure or Instant Pot and I am not entirely sure if you can as you need the time to cook the vinegar. I will let you know once I am able to cook it successfully with the same result.

    1. Hi Mercy, I usually just use what I have on hand. I’ve tried coconut, cane, apple, vegetable even red wine vinegar and so far they all worked fine. Each leaves a subtle distinct taste which is also good. The sourness or acidity should be gone anyway once it is cooked.

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