Recipe for PORK ADOBO

Filipino Food - Meat Dishes

Filipino adobo is a very flexible dish. The only "essential" ingredients are vinegar, soy sauce, peppercorns (or just ground black pepper), a bay leaf and meat (usually a combination of pork and chicken, even beef). Vegetables and peanuts can also be cooked adobo style, in which case you don't even need meat!

Here is a simple recipe for pork adobo. Use it as a guide and feel free to adjust as much as you like.


1/2 kg pork
1/4 kg liver

1/4 c vinegar
1 c water
1 tsp minced garlic
1 tsp peppercorns
2 tbsp soy sauce
1 bay leaf, torn into pieces
salt (as much as you like)  


1. Slice the pork and liver into two-inch cubes.
2. Mix all the ingredients and leave in a bowl for 30 minutes.
3. Remove the liver pieces.
4. Simmer the pork with the other ingredients for 30 minutes or until the pork is done.
5. Add the liver and cook for 10 minutes more.
6. Cover or uncover as needed in order to reduce the liquid to half its volume.
7. Strain the pork and liver, saving the liquid.
8. Fry the pork and liver in lard or oil to lightly brown the surfaces.
9. Simmer the saved liquid for 5 minutes or until it thickens to a sauce.

If you can't stand soy sauce, then just compensate with more salt. For variation, add coconut milk when thickening the sauce. You can even substitute bagoong for the soy sauce.

The Tagalog for pork cooked adobo style is adobong baboy. Serve with white rice!