Pinoy Pork Adobo

Pinoy Pork Adobo
  • PREP TIME
    15 mins
  • COOK TIME
    1 hrs 15 mins
  • TOTAL TIME
    2 hrs 30 mins
  • SERVING
    6 People
  • VIEWS
    9

A vibrant and flavorful take on the classic Filipino Adobo, featuring tender pork simmered in a rich, tangy sauce with a hint of sweetness. This dish is a celebration of savory and sweet notes, perfect for a comforting and satisfying meal.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    14 g
  • Cholesterol
    42 mg
  • Fiber
    2 g
  • Protein
    12 g
  • Saturated Fat
    6 g
  • Sodium
    682 mg
  • Sugar
    8 g
  • Fat
    17 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step
1 hrs

In a large bowl, combine the pork belly and pork loin. Toss with 1 tablespoon of groundnut oil to coat. Add the diced garlic, chopped ginger, red chile pepper, black peppercorns, brown sugar, bay leaves, and cumin seeds. Mix in the diced apple, apple cider vinegar, and dark soy sauce. Stir well to ensure the pork is evenly coated. Marinate in the refrigerator for at least 1 hour, or preferably longer, stirring occasionally. (Minimum 1 hour)

02

Step
5 mins

Heat the remaining 1 tablespoon of groundnut oil in a deep pan or Dutch oven over medium heat. Add 1 tablespoon of unsalted butter to the pan and season with salt and pepper. Add the roughly chopped red onion, diced bell pepper, and chopped shiitake mushrooms. Fry until the vegetables have softened, approximately 5 minutes. (5 minutes)

03

Step
6 mins

Add the marinated pork and its marinade to the pan. Cook until the pork starts to brown, about 6 minutes. (6 minutes)

04

Step
1 mins

Stir in the sparkling lemonade, cornstarch, and chicken bouillon cube. Ensure the sauce covers the pork and vegetables evenly.

05

Step
1 hrs

Reduce the heat to low, cover the pan, and simmer until the liquid has reduced and the pork is tender but still slightly pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). (1 hour)

06

Step
10 mins

Add the remaining 1 tablespoon of unsalted butter 10 minutes before the pork is finished cooking to enrich the sauce. Discard the bay leaves before serving. (10 minutes)

For a richer flavor, use a combination of pork belly and pork shoulder. The pork shoulder will become incredibly tender during the long braising process.
Adjust the amount of red chile pepper to your preference. For a milder flavor, remove the seeds before chopping.
Serve with steamed rice to soak up the delicious adobo sauce. Garnish with chopped green onions for a fresh touch.
Marinating the pork overnight will result in a more intense and flavorful adobo.

Eulalia Kertzmann

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.0/ 5 ( 3 Ratings)
Total Reviews: (4)
  • Pamela Bradtke

    The apple adds a subtle tartness that really elevates the dish. I highly recommend using Pink Lady apples!

  • Jedidiah Cormier

    This recipe is a game-changer! The sparkling lemonade adds a unique sweetness that balances the savory flavors perfectly.

  • Nadia Reilly

    Great recipe! Easy to follow and the results are fantastic. My family loved it!

  • Jewell Champlin

    I've made this adobo several times, and it always turns out amazing. The pork is so tender, and the sauce is addictive.

LEAVE A REVIEW

Please Rate