Pork Adobo
Adobong Baboy
Learn how to make Filipino pork adobo with soy sauce, vinegar, garlic, and bay leaf—rich adobong baboy with a glossy sauce, plus the chicken vs pork adobo...
Serves 6 · 1h 10m total
The Story
Every Filipino family has an adobo opinion, and it usually starts with meat. Team Chicken says adobo should be light, quick, and weekday-friendly—something that cooks while rice finishes. Team Pork says that is cute, but real adobo should glisten with fat and make you eat half a pot of rice without noticing.
At every reunion someone asks, "Baboy o manok?" and someone else answers, "Both," which sounds diplomatic but actually means two pots and twice the washing. Chicken adobo is the practical sibling. Pork adobo is the indulgent one with belly or shoulder simmered until the sauce turns dark, thick, and spoonable.
This recipe is for Team Pork—but peace is possible. Cook chicken adobo on weekdays and pork adobo when guests come, then let people argue over which leftover makes the better silog. The sauce decides the winner anyway.
Best paired with
Steamed rice, atchara, or fried egg for adobo silog.
Use it in these KusinaPH recipes
Lola's Tips
- ✦Use pork belly or shoulder with some fat—the glossy sauce comes from rendered pork fat.
- ✦Do not stir immediately after adding vinegar; let it boil once to mellow the sharp edge.
- ✦Fry garlic separately for topping so it stays crisp on the finished adobo.
- ✦Tastes best reheated the next day when the sauce has soaked into the meat.
Substitutions
- pork belly → pork shoulder cubes
- white vinegar → cane vinegar or apple cider vinegar
- soy sauce → low-sodium soy or tamari
Ingredients
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Instructions
- 1
Heat 1 tbsp oil in a pot over medium-high heat. Brown pork belly pieces on all sides. Add crushed garlic and cook 1 minute.
- 2
Pour in soy sauce, vinegar, water, bay leaves, and peppercorns. Bring to a boil without stirring for 2 minutes.
- 3
Lower heat, cover, and simmer for 40 to 45 minutes until pork is very tender.
- 4
Uncover and reduce sauce for 5 to 8 minutes until dark and glossy. Adjust with sugar or more soy if needed.
- 5
While the adobo finishes, fry sliced garlic in remaining oil until deep golden. Drain on paper towels.
- 6
Transfer pork adobo to a serving bowl. Top with fried garlic and green onion. Serve hot with rice and extra sauce spooned over the top.
Kitchen Timer · 15 min prep first
55:00
