How do you make Filipino Pork Adobo | Adobo Baboy | What is the national dish of the Philippines?

This is undoubtedly the national dish of this multi-island paradise nation. It’s slow cooked pork, poached in a deep flavoured liquor. How do you make Filipino Pork Adobo?

You will probably want a side dish with it, try our filipino garlic fried rice (sinangag) recipe.

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How do you make Filipino Pork Adobo | Pork slow cooked in soy, vinegar and garlic.

Using pork shoulder for this will benefit the slow cooking process - whilst the sauce is reducing and concentrating the pork will soften and take on all the flavour, uhhhhhhh

Course

Main Dish

Cuisine

Filipino

Prep Time

20 minutes

Cook Time

90 minutes

Servings

people

Ingredients

• 350 g pork shoulder I used a couple of steaks
• 3 tbls vegetable oil
• 50 ml malt vinegar I used clear
• 100 ml dark soy sauce
• 2 bay leaves
• 8 cloves garlic crushed
• 2 tsp black pepper corns crushed
• 150 ml water
• 1 thumb sized piece fresh ginger grated

Course Main Dish Cuisine Filipino Prep Time 20 minutes Cook Time 90 minutes Servings people Ingredients 350 g pork shoulder I used a couple of steaks 3 tbls vegetable oil 50 ml malt vinegar I used clear 100 ml dark soy sauce 2 bay leaves 8 cloves garlic crushed 2 tsp black pepper corns crushed 150 ml water 1 thumb sized piece fresh ginger grated

Instructions

1. Cut the pork in to largish chunks, it'll will reduce in size during the cooking process.

   
2. Place all the oil in to a saucepan on a medium high heat, when hot, add all the pork and give it a stir, you don't want to seal the meat.
3. Straight away add about two thirds of the peppercorns, garlic and ginger, quick stir,
4. Add all of the soy, water and vinegar, slosh it around and throw in the bay leaves, bring to the boil and turn down the heat to a gentle simmer. You'll let this go like this for a minimum of 90 minutes, all you have to do is not let it dry out - just add a little water if need be, but it must go for the whole time.

   
5. When you've reached the target time all the liquid should have reduced down to a glistening coating on the pork - not dry and not sat in a pool. Grab a warm serving plate, build a pile of Adobo and serve.

   
6. Thank you The Philippines
   
   Salamat