Filipino Pork Adobo recipe posted here. Slices of pork are cooked in soy sauce, vinegar, and garlic in this dish. There are variations that also include onions. Along with sinigang, adobo is a well-liked dish in the Philippines.
A variety of proteins can be used to prepare adobo in general. The most frequently used ingredient is chicken. Have you ever attempted to make Filipino Chicken Adobo? We think our tried-and-true recipe will be of assistance to you.
Filipino Pork Adobo vs. Mexican Adobo
The Spanish word “adobar” is the source of the English word “adobo”. It refers to marinating. This can be in the form of a liquid marinade or rub using a combination of powdered ingredients.
According to this recipe for Filipino adobo, the pork should be marinated in soy sauce and minced garlic. Vinegar can also be used as a marinade ingredient if you prefer.
On the other hand, the marinade for Mexican adobo includes chilies, garlic, cinnamon, and oregano.
Both dishes look and taste different. It will be unfair to compare which of the two dishes is best because each of us has our own preference when it comes to flavour.
Filipino Pork Adobo Versions
The Philippines is composed of many islands. It was initially estimated to be around 7,107. At present, the count rose to 7,641. Each of these islands belongs to a cluster, which is divided into regions.
The Basic Pork Adobo version is what you see in the recipe below. There are also similar versions with additional ingredients.
Pork and Chicken Adobo
Each region in the Philippines has its own variation of pork adobo. There may occasionally be more than one version present.
When it comes to family picnics, this is one of my favourites. In this dish, chicken and pork slices are combined and cooked in the inadobo fashion. With or without onions, it can be prepared in the same manner as this recipe. This is our clan’s signature summer dish in the Philippines. Every summer outing, my Tito and Tita would prepare a sizable portion. They would bring two sizable cauldrons when we went to Pansol in Laguna to rent a swimming pool for the clan (kaldero). One is for rice, the other contains adobo.
Pork Adobo with Potato
This is another version that I tried. This is a saucier pork adobo version with cubes of potatoes in it. I’m not sure where this dish originated. It might have been initially created as a filler to feed more people. Nevertheless, I liked the taste. I think that it can be improved by pan-frying the potato first. Most of the flavors get absorbed by the potato. It can be a carbohydrate overload when you eat potato with rice. This is a good dish to have when before going to the gym or before starting a marathon.
Pork Adobo with Eggs
This is my favorite. There are two ways to make it. Both ways require boiling the eggs beforehand. The first version is cooked by adding boiled eggs once the pork gets tender. The eggs absorb the soy sauce, thus becoming darker in color. Be cautious about the time when cooking this way. We don’t want to overcook the eggs.
How can we tell if an egg is overcooked? It is simple. Egg yolk contains iron. When eggs are cooked longer than usual, the iron turns greenish. This color formation happens between the yolk and egg white. We often refer to these as rings. Slice the boiled egg in half and try to examine the color of the outer yolk. When you see a dark ring around it, that means the egg is overcooked.
The other version of the adobo with egg is easier and does not put the eggs at risk of overcooking (unless it was overcooked during the boiling process). Simply add boiled eggs to the serving plate before serving. The eggs also retain their white color.
Adobo with Tofu
This is a protein-rich adobo version. It is perfect for people who like their adobo mild in flavor. This version requires fried tofu. Always use extra firm tofu when making this. You can purchase raw tofu and fry it, or you can get packaged fried tofu from the supermarket. The tofu absorbs most of the sauce in the process which tones down the flavor a bit. This is a good dish to prepare when you are into bodybuilding or into a protein-rich diet. Make sure to use lean cuts of pork though.
Spicy Pork Adobo is a favourite among our group of friends who enjoy drinking beer. From my perspective, this is the ideal pulutan. The more spicy it is, the better it gets. I attempted to prepare this dish using the Bhut Jolokia chilli pepper, which was once the spiciest in the world (It lost its crown to the Carolina Reaper, which is way spicier). The end result was an incredibly spicy and delicious adobo. For a while, the spice lingers in the mouth. You are advised.
Adobong Baboy sa Gata
Classic! This is notorious for making people on a limited-rice diet crave more rice. It is very rich, tasty, and delicious. Add a few pieces of Thai chili pepper, and you will not get enough of it.
How to Cook Pork Adobo
This version suggests marinating the pork to make it more flavorful. Pork belly and other fatty cuts of pork are ideal for this recipe.
The first thing to do is marinate the pork belly in soy sauce and crushed garlic. It is best to marinate it overnight. If time is limited, one hour should be enough. Some like to add vinegar during the process. You may do so if preferred.
Drain the marinade. Save it for later. The marinated pork needs to be browned. Heat a cooking pot. Add pork with garlic. You can also add a few tablespoons of cooking oil. Cook the pork until it turns brown.
Cook the pork until tender. Do this by pouring the remaining marinade, if any. Also, add water. Let the liquid boil. This is the part where I put the whole peppercorn and dried bay leaves. These ingredients complete my pork adobo. Boiling for 40 minutes should be enough to tenderize the pork. There are times when you have to cook longer.
If you have not added the vinegar as part of the marinade, pour it into the pot and let it cook for 10 minutes. Salt is an optional ingredient for this recipe. Use it only if you think it is needed.
Adobo Alternative and Additional Ingredients
Pork – Use any cut of pork that you prefer. I suggest pork belly for the best results. However, use leaner parts if you are trying to avoid fats. Pork tenderloin is a healthier choice. This is very tender and contains way less fat than pork belly. You can also use other proteins such as chicken and goat meat using this recipe.
Onion – This recipe does not suggest the use of onion. I think that onions help improve the taste of adobo. Use red, yellow, or white onion for this recipe. Make sure to chop it into small pieces.
Dried Bay Leaves – this is an ingredient that you can almost always find most of the time in the spice section of your local supermarket. Believe it or not, this makes a huge difference when cooking adobo.
Whole Peppercorn – this is a traditional ingredient. It will not matter if you use crushed peppercorn or ground black pepper. Sichuan peppercorns are also good alternatives.
Sugar – adding a teaspoon of sugar will move your pork adobo to the sweeter side. I personally love the taste of adobo with a bit of sugar.