filipino pork recipe
The Best filipino pork recipe
The health benefits of this recipe are pretty simple to understand too. Lean pork is a great source of protein, and the vegetables in the sauce add fiber and vitamins. I like to use a mix of bell peppers and onions because they’re packed with antioxidants, and the garlic gives a little extra kick without being overpowering. It’s a dish that’s easy to customize—swap in extra veggies if you want, or add a sprinkle of rice for extra carbs if you’re feeling indulgent. It’s that kind of recipe that feels like a no-brainer for everyday cooking, but it also makes for a hearty, satisfying meal when you’re entertaining. Plus, the way the pork falls apart at the bite makes it perfect for sharing.
Classic Filipino Adobo Pork
A tangy, savory pork dish braised in a rich tomato-vinegar sauce, perfect for weeknight meals. The slow cooking process tenderizes the meat while deepening the flavors.
🥘Ingredients
- 2 lbs boneless pork shoulder
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tbsp black peppercorns
- 1 bay leaf
- 2 cups tomato sauce
- 1 cup white vinegar
- 4 cloves garlic, minced
- 1 onion, chopped
- 2 tbsp vegetable oil
👨🍳Directions
-
1
Cut the pork shoulder into 1-inch cubes. Pat dry with paper towels to ensure crispiness. -
2
In a large pot, heat oil over medium-high heat. Brown the pork cubes in batches, then set aside. In the same pot, sauté garlic and onion until fragrant. -
3
Return the pork to the pot. Add soy sauce, brown sugar, black peppercorns, and bay leaf. Stir well to coat the pork evenly. -
4
Pour in the tomato sauce and vinegar. Bring to a boil, then reduce heat to low. Cover and simmer for 45 minutes, stirring occasionally. -
5
After 45 minutes, increase heat to medium and let the sauce thicken for another 15 minutes. Remove the bay leaf before serving.
🔧Equipment
- Large pot
- Cutting board
- Knife
- Mixing bowl
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Filipino Adobo Pork Works
❓ Frequently Asked Questions About Filipino Adobo Pork
How do I adjust the spice level in this recipe?
Use your own preferred balance of the included spices—start with half the amount of each and add more gradually if you like it hotter. If you’re sensitive to heat, skip the sizzling garlic or reduce the amount of chili peppers by half. Always taste as you go and adjust to your taste.
Can I use ground pork instead of thinly sliced?
Yes, you can substitute ground pork, but the texture will be slightly different. For a more authentic result, aim for ½-inch-thick slices to mimic the look of the traditional cut. If using ground, brown it well in batches before adding the broth to prevent sticking.
What if I don’t have all the traditional spices?
This recipe relies on bold, aromatic flavors, but you can simplify it with a few key substitutes:
– Bay leaves → Use 1 tsp dried thyme or 1 tsp lemon zest instead.
– Kaffir lime leaves → Skip or replace with 1 tsp lime zest + ½ tsp lime juice.
– Fish sauce → Use 1 tbsp soy sauce or a pinch of salt + ½ tsp vinegar.
– Turmeric → Omit if unavailable; it adds color but not essential flavor.
How long can I store the leftovers?
Store cooked Adobo in an airtight container in the fridge for up to 4 days. For longer storage, freeze for 3 months. Reheat gently in a pan over low heat, stirring occasionally, until fully warmed through. Avoid reheating in the microwave to prevent drying out.
Is this recipe suitable for a crowd, or should I scale it up?
This recipe serves 4–6 people as written, but you can easily double or triple it by adjusting the broth and spice quantities proportionally. For a larger batch, add extra slices of pork and increase the oil for browning. Keep an eye on the pork to avoid overcrowding the pan.
