pork adobo

Basic Filipino Prok Adobo with Soy Sauce, Vinegar, and Garlic. This delicious dish is perfect when served over newly cooked white rice.&nbsp;&nbsp;

Pork Adobo Recipe

lbs pork belly

garlic (minced

bay leaves

vinegar

soy sauce

peppercorn

water

Salt

Combine the pork belly, soy sauce, and garlic then marinade for at least 1 hour

Heat the pot and put-in the marinated pork belly then cook for a few minutes

Pour remaining marinade including garlic.

Add water, whole pepper corn, and dried bay leaves then bring to a boil. Simmer for 40 minutes to 1 hour

Put-in the vinegar and simmer for 12 to 15 minutes

Add salt to taste

Serve hot. Share and enjoy!

https://www.youtube.com/watch?v=Ix5Dnud1bl0

This is a remake video for Filipino Pork Adobo. This version of cooking pork adobo is very simple and straightforward. You should be able to cook a successful dish after watching this video and following each step.

Visit https://panlasangpinoy.com for more recipes.

AWESOME Pork Adobo

Pork Adobo is a tangy, savory, and slightly sweet dish. Pork Adobo originated in the Philippines and involves simmering meat in a vinegar, soy sauce and garlic

Pork Adobo

vegetable oil

pork shoulder

cane vinegar vinegar

garlic ((chopped))

bay leaf

black peppercorns

sugar

In a medium dutch oven or pot over medium high heat, add the oil and sear the pork until browned on all sides.

Add the vinegar, soy sauce, garlic, bay leaf, peppercorns, sugar, and water, and bring to a boil. Reduce the heat to medium low, cover, and simmer for 1 hour. Remove the cover and continue simmering for another 30 minutes to reduce the sauce.

Serve over rice!

Simmered low and slow the pork belly will literally melt in your mouth. The rendered pork fat gives the sauce a glossy edge that's perfect for smothering your rice in, and the black peppercorns give the dish a refreshing spice from time to time. 

pork

brown sugar

garlic

ginger

water (omit water

Jasmine rice

neutral oil

Cut the pork belly into sizeable chunks. I like to have it 4cm width and 3cm thickness but cut to your liking. (Cutting it smaller will reduce the cooking time)

Prepare a large dutch oven or skillet. On high heat, drizzle in neutral oil and sear the pork belly until light golden brown on each side.

Take the pork belly out and lower the heat to a medium-low.

Add the garlic, ginger, and black peppercorns. Stir to bloom the spices and aromatics, or until the garlic has turned to a pale golden color.

Add the soy sauce, vinegar, and brown sugar to simmer.

Add the bay leaves and the pork belly into the mixture. Heat on high if the mixture has stopped simmer and turn the heat back to low on a rolling simmer.

Prepare parchment paper and cut a hole in the middle. Place the parchment paper on top of the liquid. This method is called cartouche and it is extremely effective at controlling the amount of liquid evaporated and ensuring that the pork belly is submerged and tender at all times. You can also leave the lid slightly ajar!

Simmer on low heat for 1 hour. Alternatively, stick it in a preheated oven at 325F/ 165C for 1 hour and 30 minutes. You can also use a pressure cooker without the water for 15 minutes on high pressure and 5 minutes rest before releasing the steam.

Serve on top of jasmine rice and enjoy!

https://www.youtube.com/watch?v=U7YUoC-IaQ4&#038;ab_channel=Doobydobap

Pork and Chicken Adobo Recipe

lbs pork belly (chopped)

chicken

whole peppercorn

garlic (slightly crushed)

vinegar (white)

oyster sauce

cooking oil

Heat oil in a pan

Once the oil becomes hot, add the garlic. Cook until the color turns golden brown.

Remove the garlic and set aside. Add pork and chicken. Cook for 5 minutes or until the color turns light brown.

Add whole peppercorn, bay leaves, oyster sauce, soy sauce, and water. Let boil and simmer until the meat gets tender.

Add the sugar and stir.

Pour-in vinegar and let boil.Simmer until most of the liquid evaporates.

Add salt to taste. Put-in the fried garlic, stir, and cook for 2 minutes.

Serve. Share and enjoy!

Filipino Adobo made with pork belly is a delicious medley of salty and savory you&#39;ll love with steamed rice. It&#39;s easy to make, hearty, tasty, and sure to be a dinner favorite!

pork belly,

onion, peeled and sliced thinly

garlic,

salt

pepper

Marinate pork

In a bowl, combine pork, onions, garlic, bay leaves, salt, and pepper. Place in the refrigerator and marinate for about 30 minutes.

Brown

In a wide, heavy-bottomed skillet over medium heat, heat oil. Add meat mixture and cook, turning occasionally, until pork is lightly browned.

Boil vinegar

Add vinegar and allow to boil, uncovered and without stirring, for about 3 to 5 minutes.&nbsp;

Add soy sauce and water

Add soy sauce and water and stir to combine. Allow to a boil for another 3 to 5 minutes.&nbsp;

Cook

Lower heat, cover, and simmer for about 40 to 50 minutes or until meat is fork-tender and sauce is reduced.

Serve

Season with salt and pepper to taste. Serve hot.

https://www.youtube.com/watch?v=tu5NfyWwWSY

Pork Adobo made with succulent pork belly braised in vinegar, soy sauce, garlic, and onions.  A delicious balance of salty and savory, this hearty stew is Philippine’s national dish for a good reason!

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How to Make Filipino Pork Adobo

✅Ingredients

2 pounds pork belly, cut into 2-inch cubes
1 onion, peeled and sliced thinly
1 head garlic, peeled and minced
2 bay leaves
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon oil
1 cup vinegar
1/2 cup soy sauce
1 cup water

✅Instructions

In a bowl, combine pork, onions, garlic, bay leaves, salt, and pepper. Place in the refrigerator and marinate for about 30 minutes.

In a wide, heavy-bottomed skillet over medium heat, heat oil. Add meat mixture and cook, turning occasionally, until pork is lightly browned.

Add vinegar and allow to boil, uncovered and without stirring, for about 3 to 5 minutes. 

Add soy sauce and water and stir to combine. Allow to a boil for another 3 to 5 minutes. 

Lower heat, cover, and simmer for about 40 to 50 minutes or until meat is fork-tender and sauce is reduced. Serve hot.

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#porkadobo

Filipino Pork Adobo

This crockpot pork adobo with black beans is so easy! The garlic, brown sugar, soy sauce, and vinegar make for the BEST flavor.

Crockpot Pork Adobo with Black Beans

dry black beans

brown sugar, divided

The night before

Rinse the black beans. Soak overnight. This really helps with the texture of the beans, and they won&#8217;t take as long to cook. Place the pork in a large bowl with 2 cups soy sauce, 2 tablespoons brown sugar, garlic, bay leaves, and peppercorns. Cover and marinade in the refrigerator overnight. I left the meat whole for the marinating, but you can also cut it into pieces before marinating.

The next morning

drain the beans. Discard the pork marinade, reserving the bay leaves, garlic, and peppercorns. Cut the pork into 2-inch pieces. Place the black beans in the crockpot, cover with the pork, garlic, bay leaves, and peppercorns. Pour 1 1/4 cup soy sauce, 3 cups water, and 2 tablespoons brown sugar over the top. Stir once to get the liquid in and around the beans. Cook in the crockpot on low for 8 hours or high for 5-6 hours.

The last hour

check on the adobo &#8211; the pork should be very tender and some of the pieces might naturally fall apart, there should be enough liquid to keep the whole mixture &#8220;saucy&#8221;, and the beans should be soft. Add the vinegar and cook for another 20-30 minutes. Turn the crockpot off and let the mixture cool for a few minutes before serving.

Ok, you sold me. I went on a black bean kick and got a little tired of them a while ago. I think it's time to bring them back. And it's got to be with this dish.

PS I love hearing about your scrappy kitchen! It makes me think 'if she can do THAT in that kind of kitchen, I can do it too!'

I was also wondering when you were going back to USA. Glad to hear! Recipe sounds amazing - must try:)

Well that looks delicious! and easy! I love using dried black beans, too. For the second half of that bag you could make black bean tacos or black bean and bacon soup. (Two of my faves!)

Love the idea of adding black beans!I love adding eggplant to my adobo for a health kick as well. I've always wanted to try adobo in the crock pot and now I'm definitely going to try it.  I want to try this and put it in a burrito. My hubby is Mexican and he suggests putting everything in a tortilla! hahah we've had Bistek burritos and chicken adobo tacos with shredded cabbage. Tastes great.

It looks like a semi-healthy version of Filipino Pork Adobo. Though I hate anything black on my plate, I'll replace it with garbanzo beans, my favorite. The Filipino traditional cooks will get irate when they see this adaptation.

Okay... first-- I love this. I'm really glad you added the black beans!!
But second (and most important!)-- what is the difference with the Filipino soy sauce? I keep several kinds of soy sauce on hand but I'm hard-pressed to find many special ingredients in my back-woods grocery stores. Help me out cause I need this meal in my life!

I have just bought myself a crock pot and some black beans. Seriously. I normally tend to use black-eyed beans as that is what we use in Sierra Leone but I want to use black beans a bit more. Looking forward to trying these (I can actually taste how good these will be ....)

Recipe video above. Pork Adobo is the pride of the Philippines - one bite and you&#39;ll be hooked! Pork braised until meltingly tender in an intense soy-garlic sauce that reduces down to a glaze, served over steaming rice, this is food so good yet so simple to make, you&#39;ll be shaking your head in disbelief.Our adobo sauce has a well rounded flavour, intensely savoury but not overly salty or too sour (some restaurants make it really sour), and not too sweet. The sauce is meant to be thin so a little goes a long way on your rice.Slow cooker not recommended, sorry, see Note 6.

tbsp vegetable oil (,

onion

garlic (, finely sliced)

soy sauce (, sub regular/all-purpose soy (Note 2))

tsp dark soy sauce ((Note 2))

rice vinegar ((sub regular white vinegar))

tbsp (tightly packed) brown sugar

tsp black peppercorns (, can omit (Note 3))

bay leaves (, preferably fresh, dried ok too)

pineapple rings (,

tsp vegetable oil (,

green onion (, finely sliced)

batches jasmine rice

Brown pork, remove, sauté onion and garlic, add everything else. Return pork, bring to boil, slow cook 1 1/2 hours until fall-apart. Caramelise pineapple pieces. Remove pork, reduce sauce to 1 1/2 cups (375 ml), stir in pork and caramelised pineapple until warmed. Serve over rice!

ABBREVIATED:

Sear pork - Heat the oil in a large heavy based pot over high heat. Sear half the pork until golden all over - about 4 minutes - then remove into a bowl. Repeat with remaining pork, add to the bowl.

Sauté - Reduce heat to medium. Add the onion, cook for 2 minutes. Add garlic and cook for another minute until the onion is softened.

Braising liquid - Add water, soy sauces, vinegar, sugar, peppercorns and bay leaves. Stir. Add the pork back in, including any juices accumulated in the bowl.

Slow cook 1 1/2 hours - Bring to a boil, then partially cover with a lid (leave a 2cm / 1&quot; crack) and reduce the heat to low/medium low so the liquid is simmering very, very gently. (Note 4) Simmer for 1 1/2 hours or until the pork is fall-apart tender (keep simmering if not tender).

Caramelise pineapple - While pork is simmering, heat the oil in a non-stick pan over medium heat. Spread the pineapple out in one layer and cook each side until golden, about 4 minutes each side (I use spatula + tongs to turn). Remove onto plate until required.

Reduce sauce - Remove pork with a slotted spoon (onion etc doesn&#39;t matter when it&#39;s in or out). Increase heat to high and boil to reduce the liquid down to 1 1/2 cups - it will be a very thin syrup (it&#39;s not supposed to be thick), about 7 to 10 minutes.

Coat pork - Reduce heat to low. Add the pork and pineapple pieces, plus any juices in the bowl. Stir gently to coat in the sauce and warm the pork through again.

Serve over jasmine rice, garnished with green onion if using.

FULL RECIPE:

Oh my!  I just happen to be in contact with a number of mostly young Filipinos at the moment - actually mostly foodies by their own admission &gt; let's see  what their reaction will be when I, very innocently of course, slide this under their noses - 'thanks' or 'oh, my way is better!'.  Actually have cooked this pretty much your way without the homework Goh has done naturally - and it  DOES look awfully good!  Thanks for your homework and shall repost for sure!  Hugs to a furry boy :) !

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The most viewed pork adobo recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine