This savory umami Filipino dish will simply wow your tastebuds!
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Pork adobo is considered a cornerstone of Filipino cuisine, and it’s been growing in popularity here in the States. I first tried it at a local fusion restaurant, but this recipe goes way back, tracing its roots to the Spanish colonization of the Philippines in the late 16th century. However, long before the Spanish arrival, native Filipinos were already stewing meat in vinegar and salt, a method of preservation. The Spanish influence is evident in the name and probably some aspects of the dish, but it was Chinese traders who introduced soy sauce to the Philippines, which later became the star ingredient in pork adobo.
This recipe blends salty, sour, and savory umami. The succulent pork shoulder, marinated in soy sauce and garlic, absorbs the tangy vinegar and spices as it slowly cooks. The result? A tender, flavorful meat glazed in a glossy sauce – so good.
Is Filipino Pork Adobo Healthy?
This dish is super low-carb, especially if you don’t add any rice to it. Plus, pork provides a good source of protein, vitamins, and minerals. To make adobo healthier, consider using leaner cuts of pork, reducing the amount of soy sauce, and opting for low-sodium soy sauce. Plus, you can trade the rice for vegetables; my go-to options are bell peppers and broccoli!
The Role of Soy Sauce in Adobo…
Soy sauce is probably the most used ingredient in my kitchen. I’m a geek about it. I have several varieties, from barrel-aged to premium dark soy sauce. After all, it’s a fundamental ingredient in lots of dishes like this Filipino pork adobo. For this recipe, the soy sauce provides the primary salty and umami flavor base for the dish. While the vinegar adds tanginess, the soy sauce contributes depth and complexity. This potent sauce penetrates the pork, breaking down proteins, making the meat more tender and flavorful. It also imparts a beautiful color to the adobo, because, hey, aesthetics are important in cooking!
INGREDIENTS
- 2 pounds pork shoulder, cut into 2-inch cubes
- 1/3 cup soy sauce
- 1/2 cup white vinegar
- 6 cloves garlic, minced
- 1 teaspoon whole black peppercorns
- 3 bay leaves
- 1 tablespoon vegetable oil
- 1 cup water
- Salt to taste
INSTRUCTIONS
Marinate
Soak pork in soy sauce and garlic.
Sear
Brown pork in oil.
Simmer
Cook with vinegar, water, and spices.
Reduce
Thicken sauce and season.
Serve
Enjoy with rice.
Devour!
FAQs & Tips
Personally, I’d make this dish fresh, but it is good as leftovers! Store in your fridge for up to 5 days or freeze for up to 3 months.
Yes! In fact, I typically use apple cider or rice vinegar both of which add a different flavor profile.
Pork shoulder is ideal due to its balance of meat and fat, which adds flavor and tenderness. However, pork belly would work as well. For a leaner cut, pork loin could work, though you may need to adjust the cooking times so the meat doesn’t dry out.
Serving Suggestions
Traditionally, pork adobo is served over a bed of rice, and if you’re cool with the carbs, I highly recommend it! And it doesn’t have to be white rice; Brown Rice will taste just as good and far more nutritious. You can also try Vegetable Fried Rice or Cauliflower Fried Rice for a more low-carb option. Speaking of vegetables this Broccoli Stir-Fry with Ginger and Sesame complements the pork adobo really well, too!
I’ve been in a pork mood lately, and if you have as well, check out this Crock-Pot Pork Tenderloin recipe. It’s so easy to make but tastes like you’ve been laboring in the kitchen for hours. Also, these “Pho” Slow Cooker Pulled Pork Sandwiches are absolutely restaurant-worthy.
Filipino Pork Adobo Recipe
Ingredients
- 2 pounds pork shoulder cut into 2-inch cubes
- 1/3 cup soy sauce
- 1/2 cup white vinegar
- 6 cloves garlic minced
- 1 teaspoon whole black peppercorns
- 3 bay leaves
- 1 tablespoon vegetable oil
- 1 cup water
- Salt to taste
Instructions
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Marinate the pork in soy sauce and garlic for at least 1 hour or overnight in the refrigerator.
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Heat oil in a large pot over medium-high heat and sear the pork until browned on all sides.
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Add the vinegar, water, peppercorns, and bay leaves to the pot. Bring to a boil, then reduce heat to low and simmer, covered, for 1 hour.
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Uncover the pot, increase the heat to medium, and continue simmering until the sauce is reduced and thickened, about 20 minutes. Remove bay leaves and season with salt to taste.
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Serve the pork adobo over steamed rice for a complete meal.
Nutrition
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