Pork Adobo Recipe

by Ben Santones

Adobo is the national dish of the Philippines. It is a dish partially influenced by the Spaniards and Chinese as evident by its name and the use soy sauce as one of its ingredients. It is a simple dish, easy to cook, but its aroma from the combination of vinegar, garlic and soy sauce is guaranteed to make your mouth water once you smell it. It is always served with steamed rice and either pork or chicken maybe used, though there are variations that use fish and vegetables.

Preparation Time: 45-85 minutes, 6-8 servings


1/4 c. vinegar 1 cup soy sauce 1 tsp. grnd black pepper 2 cloves garlic 2 lbs pork, cut up in 1 1/2 inch wide by 2 inches long 2 cups of water, or as needed 2-3 bay leaves 2 tbsp olive oil 4 hard boiled eggs 1 tbsp white or brown sugar


Saute garlic in a frying pan until golden brown. Add meat and cook until brown and water has dried. Pour in soy sauce, ground black pepper, and sugar. Simmer until soy sauce is absorbed by the meat. Keep mixing, then add water to simmer until pork is tender. Wait until the sauce becomes thick. Add vinegar, simmer again 5-8 minutes. Add hard boiled eggs. Serve over steamed rice.


You may add as many as hard-boiled eggs you want. For the four of us in the family, I would normally use 6-8 pieces.

If you add the vinegar in the early stages of cooking it will make the pork tenderize longer. Make sure that vinegar is added only after the meat has tenderized.

For those cutting down on carbohydrates, this dish is a good source of protein.

This can be cooked with chicken, or a combination of pork and chicken.

When shopping for vinegar, try to find native palm vinegar available at an Asian grocery store. If not, use apple cider vinegar.

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