I am Filipino. It’s a massive part of how I identify culturally, having spent my youth hearing our native tongue spoken in my late grandmother’s house. She was a fantastic cook and often made this savory-sweet dish of cubed pork shoulder, soy sauce, garlic, and vinegar when we would visit in the summer. She even added a splash of coconut milk at the end to sweeten the entire pot. This really is the best pork adobo recipe there is. Trust (me) grandma!
Here’s the thing: Adobo was her specialty, and she made it every summer low and slow all day long when we would visit, ensuring we would have food all week long. Budgets were tight. back then, and she knew how to stretch a dollar to make us feel like kings (and queens.)
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In honor of my grandma Norma, I am sharing her recipe with y’all. It’s literally my favorite recipe on the blog. It’s that good. She taught me the ins and outs over many years to perfect this recipe: wet ingredient ratios, temperature control, and even when to stir and how. I have lost count of the times I have made it, honoring her process every single time. It’s a sin not to. When I make it, I feel her presence in the room – I am not even kidding, so this recipe is beyond sentimental. Even as I write this, I tear up because I miss her so much.
While there are plenty of good chicken adobo recipes for Filipino meals, I prefer pork. It’s more flavorful due to the fat content rendered during cooking, and it is the perfect base for this popular Filipino food. No need to worry, though, as I’ve tried all of the adobo recipes I will show you today. Like most of my most popular meat recipes, such as my NYC-style chopped cheese sandwich, or oven-baked ribs, there are a few tips and tricks you’ll want to know ahead of time.
Making this dish makes me feel close to her. So this pork adobo recipe is you, Grandma. I hope it makes you proud. But first a few things to know.
A Quick History of Pork Adobo
If you’re not familiar with the name, you might be wondering what this Spanish word means. Well, adobo is actually both a cooking technique and a dish. It comes from the Spanish word adobar, which means to marinate.
Pork Adobo with Coconut Milk—or adobo sa gata—can be generally considered the national dish of the Philippines. That’s what we’ll be looking at today, although I do have an alternative method at the very end. In this context, adobo is stewed meat flavored with specific spices, often placed on top of some rice to help soak up all those falvors to help round out the meal.
Filipino Adobo Versus Mexican Adobo
Yes, it is. Despite sharing the same name, Filipino pork adobo is actually quite different from Mexican Adobo. The traditional dish from the Philippines focuses on the meat, which is cooked into a flavorful stew and plated with rice.
Mexican Adobo, on the other hand, uses chili peppers as the base. It’s a chili paste rather than a complete meal. As one would imagine, this can be used in a wide variety of dishes like my juicy tacos de trompo with fresh pineapple – this dish is incredibly delicious if you like a little spice.
Now that you know the noticeable differences between the two, let’s move on to the next question about this pork adobo recipe.
Does Adobo Have to Be Pork?
Definitely not! Like I said, pork is my go-to option, which is why I’m giving y’all my favorite adobo recipe today. Still, you’re not limited to just pork. Chicken adobo recipe Filipino dishes are quite common as well. Chicken thighs are often used for these dishes, although drumsticks and wings are also excellent choices.
If using pork as your main ingredient, there are a few different cuts I’d recommend. Pork belly and pork shoulder are the best, as they have plenty of fat for extra flavor. That said, pork ribs and pork butt will work as well.
How to Cook Filipino Style Pork Adobo
There are a bunch of different ways you can make this dish, but I want to start with my favorite one first. This dish is perfect for the chilly winter months, although you can definitely enjoy it year-round. If you make enough, it’s also a great way to satisfy hungry guests.
The recipe is fairly easy and the ingredients are even simpler, meaning at-home chefs of any level will find this more than manageable. No point beating around the bush. Let’s get right into it, starting with a list of what you’ll need on hand first.
1. Ingredients You Need
- 3 lbs pork shoulder cubed and pat dry before cooking
- 1 cups white or jasmine rice
- 1 can coconut milk
- 1 head garlic minced and fried crispy
- 1 count green onion chopped to garnish
- 1 count white onion minced and fried
- 1 cup soy sauce
- 1 cup rice wine vinegar
- 1 cup water
- 1 tbspy Brown Sugar
- 5 count Bay leaves to simmer
- 1 tbsp Black Peppercorns whole
- 2 count Hard boiled eggs halved to garnish
- 1 count Thai red chili for spice and garnish
2. Prepare the Pork
First, you’ll want to cut the pork into small, bite-sized cubes. You should also mince some onion and smash a few garlic cloves for later. From there, you can start heating your Dutch oven to medium-heat.
Once heated, place the pork inside of the Dutch oven and sear it. You’ll want to occasionally stir the pork, making sure the browning is even. After about fifteen minutes, you’ll be ready for the next step with golden brown.
3. Add Aromatics
With the pork all cooked, you can remove it from the Dutch oven. Set it to the side, then put your onion and garlic cloves into your Dutch oven. Cook for a few minutes, stirring until the onions are semi-transparent and aromatic.
After a few minutes have passed, you can pour your soy sauce, water, and vinegar over the onions and garlic. Scrape the bottom to ensure nothing is sticking to the bottom.
4. Develop Additional Flavor
Next, you can add your bay leaves, whole peppercorns, and brown sugar to the Dutch oven. Stir everything together, then place your pork back into the Dutch oven. From here, you’ll want to turn down the heat and simmer everything on medium-low for thirty minutes.
Don’t cover the dish! Leaving it uncovered is perfectly fine, and covering it up can lead to overcooking. However, you do want to remember to stir it occasionally. Otherwise, things may stick.
5. Incorporate Secret Ingredients
Once thirty minutes have passed, it’s finally time to add in the coconut milk! You can just pour this into the Dutch oven, no special techniques required. Just let the mixture simmer, thickening the sauce until it’s glossy and smooth.
This process can take up to thirty more minutes, but be sure to keep an eye on it. An unwatched oven can easily burn all of your hard work. While this is going, now is the perfect time to start cooking some jasmine rice on the side.
6. Finish Simmering and Serve
Once your dish has reached your preferred consistency, you can remove it from the heat. From here, you’ll want to garnish the meat with your crispy garlic, chopped green onions, and sliced red chilis. Plate on top of some steamed jasmine rice, pair with a boiled egg, and serve!
Serve with jasmine or white rice, and enjoy! I like to add a tbsp of butter to the rice before serving. Also, fish out the bay leaves and whole peppercorns if you can. No one likes to bite down on those!
How to Store Pork Adobo Long Term
When it comes to storage, you have two options: refrigeration and freezing. The fridge is an OK option for three to four days in the fridge, which is the maximum storage time recommended by the USDA. This works great if you’re planning on finishing this popular Filipino dish the next day.
However, you must use the freezer if you want to store the adobo for a long time. Allow the adobo to completely cool before placing it in airtight storage containers. This method will allow you to store the adobo for roughly two months.
To thaw it, just leave it in the fridge overnight. You can reheat the adobo by putting it in a skillet over medium heat. Flip until heated all the way through.
It’s A Simple Cooking Process
But my favorite pork adobo recipe makes for an amazing meal that nearly anyone can enjoy. So, are you gonna give pork adobo a try for yourself? If so, let me know in the comments below.
I love food, y’all. I really do, which is why I’m always trying out new recipes. There’s a lot to cover, from home decor to cabin updates, but I’ll throw in a few new recipes now and then. Until next time, see you around the house. Thanks for reading!
Must-Try Filipino Style Pork Adobo Recipe
Equipment
- 1 Dutch oven to cook
- 1 rice pot to cook rinsed rice in
Ingredients
- 3 lbs pork shoulder cubed and pat dry before cooking
- 1 cups white or jasmine rice
- 1 can coconut milk
- 1 head garlic minced and fried crispy
- 1 count green onion chopped to garnish
- 1 count white onion minced and fried
- 1 cup soy sauce
- 1 cup rice wine vinegar
- 1 cup water
- 1 tbspy Brown Sugar
- 5 count Bay leaves to simmer
- 1 tbsp Black Peppercorns whole
- 2 count Hard boiled eggs halved to garnish
- 1 count Thai red chili for spice and garnish
Instructions
Prepare Pork
- Cut the pork into small, bite-sized cubes.
- Pat dry with a paper towel to get a nice crispy exterior to retain juices
- From there, you can start heating your Dutch oven to medium heat with some olive oil
Sear Pork
- Once heated, place the pork inside of the Dutch oven and sear it. You’ll want to stir the pork occasionally, ensuring the browning is even. This should take about 15 minutes on medium-high heat.
- While searing your pork, you should also mince some onion and smash a few garlic cloves for later.
- Once golden brown, remove the pork and let it rest on a paper towel-lined plate—approx 6 minutes.
Sear Aromatics
- Place the onion and garlic cloves in the Dutch oven. Stir and cook for 2-3 minutes, until the onions are semi-transparent and aromatic.
- After a few minutes, pour the soy sauce, water, and vinegar over the onions and garlic. Scrape the bottom to ensure nothing sticks.
Simmer Adobo
- Next, add the bay leaves, whole peppercorns, and brown sugar to the Dutch oven. Stir everything together, then return the pork to the Dutch oven.
- Turn down the heat and simmer everything on medium-low for 30 minutes.
- Pro tip: Avoid covering the dish! Leaving it uncovered is perfectly fine, as covering it might lead to overcooking. However, remember to stir it occasionally; otherwise, the ingredients may stick.
Add Secret Ingredients
- Once 30 minutes have passed, it’s finally time to add the coconut milk! No special techniques are required; just pour the mixture into the Dutch oven.
- Let the mixture simmer, thickening the sauce until it’s glossy and smooth – about 30 minutes
Start Cooking Rice
- While the coconut milk is incorporated, start your rice cooker. Rinse the rice kernels in a strainer with water for a tastier finish. I add a pinch of salt to the rice cooker, which is equal parts rice and water, before closing the lid and starting the cook.
Keep an Eye on Your Adobo
- Keep an eye on your dish. An unwatched oven can quickly burn all of your hard work. I like to stir every 10 minutes while the adobo is simmering on low.
Garnish and Serve
- Once your dish has thickened, remove it from the heat. Garnish the meat with crispy garlic, chopped and sliced red chilis.
- Plate on top of green onions and steamed jasmine (or white) rice, pair with a boiled egg and serve with a side of soy sauce or chili sauce. Enjoy!
Notes
- I like to cook rice in a rice cooker. Please rinse the kernels first to ensure a richer and more delicious flavor. Most rice cookers call for equal parts water and rice.
- My favorite brand of rice for pork adobo is Kikoman.
- Don’t skimp on garlic. Most recipes call for a few cloves, but I use an entire clove in mine. You won’t regret it.
- Remove all the peppercorns and bay leaves from the pot at the end before serving. Biting into a whole clove isn’t pleasant. The cloves and bay leaves are to infuse flavor during the simmering process but are not meant to be eaten.
- If you want to add some umami, a tbsp of butter on top of the rice before layering on the adobo is a game changer!
FAQ’s About Pork Adobo
What is pork adobo sauce made of?
At a minimum, pork adobo sauce usually contains bay leaves, garlic,vinegar. However, people customize their adobo sauce with many different herbs and spices soy sauce, and .
What is the difference between adobo and Filipino adobo?
Whereas Filipino adobo refers to a specific dish, the term “adobo” in general can often be used to describe Mexican, Spanish, or Latin American adobo, which is a sauce or paste rather than an entire dish.
Is pork adobo healthy?
It all depends on the ingredients. While adobo is a good source of protein and vitamins, it can also be high in carbohydrates if served with rice. The sodium content may also be a concern.
What vinegar for adobo?
While vinegar can technically work, white wine vinegar, cane, and coconut vinegar are the traditional options.
Do you put onions in adobo reddit?
Yes, many recipes call for onions, and users from Reddit agree.
Does adobo contain tomato?
Mexican adobo often contains tomatoes. However, Filipino adobo does not.
Geo
December 20, 2024 at 10:48 pmLooks so good, gonna try this tonight! Can I use apple vinegar?