Recipe #12: ADOBONG BABOY

June 14th, 2008 § 37 comments

This is a very basic adobong baboy or pork adobo. In contrast to my first Adobong Baboy recipe, this one has the usual thick sauce, although both are addictively delicious. Definitely not for the weight-watchers though. The good thing with adobo is that it has a longer shelf life if kept in the fridge. One of its main ingredients, vinegar, helps in semi-preserving the food which shuns spoilage. Follow the recipe below in two easy steps!


INGREDIENTS:

  • oil
  • 6 cloves garlic, minced
  • 1/2 kilo pork, cut into cubes
  • salt and ground pepper
  • 1/2 cup water
  • 1/3 cup white vinegar
  • 1/3 cup soy sauce
  • 3-4 bay leaves (aka laurel)
  • 1/2 tspn peppercorn
PROCEDURE: 

1. On a hot skillet over medium heat, add oil. Saute garlic and pork cubes. Sprinkle some salt and pepper to taste. Cook while stirring occasionally until half-cooked, about 15 minutes.

2. Add water, vinegar, soy sauce, bay leaf and pepper corn. Do not stir. Turn down the heat. Simmer for about 20 minutes or until pork is done and sauce has almost dried up. Serve with rice.

TIP 12: According to my Lola, you should not stir the mixture right after adding the vinegar while cooking. This also goes with other vinegar-based food such as Paksiw (a stew in vinegar). The vinegar will not be cooked properly. Hence, the result would be sour and all you can taste is the raw vinegar. Unless if that’s what you prefer. Stir the food a few minutes after it started to simmer. That’s why it’s important to turn the heat down to avoid burning and to make the meat tender.


37 comments on “Recipe #12: ADOBONG BABOY”

  1. Winnie on said:

    Maraming salamat sa mga luto ni lola,,sigurado madadag dagan nanaman ang kilo ko hehe,God bless…..

    Reply ↓
  2. juliusdan on said:

    thank you for the tip :) it helps a lot

    Reply ↓
  3. haruka on said:

    thanks, sarap ng niluto ko :)

    Reply ↓
  4. MarkDatiles on said:

    sana matuwa ang mga lulutuan ko. :) )

    Reply ↓
  5. andrew on said:

    Dapat po ba huling ilalagay ung vinegar?

    Reply ↓
  6. jm on said:

    thank you for this simple recipe and the interesting tip. a few hours left before new year;s eve, and i have just finished cooking kalderetang baka. but i think i still have time to make this adobong baboy as an addition to our noche buena :-) perfect!

    Reply ↓
  7. Jojo on said:

    Ahhh! I stirred it!!! ohh no!

    Reply ↓
  8. jha lozada on said:

    first time ko ttry magluto :)
    sana magawa ko :0

    Reply ↓
  9. leo christopher millan on said:

    i really enjoyed reading this recipe. ang sarap naman i just followed the instruction and wow!…thank you for sharing.

    Reply ↓
  10. jan on said:

    ask lng po gano po ba karaming oil?

    Reply ↓
    • GJ Coleco on said:

      Hi Jan! It really depends on the amount of meat you are cooking. Just keep in mind that the fat of the pork will shrink and melt and turn into oil. You can always scoop out the excess oil when you’re done cooking.

      Reply ↓
  11. Climaco G, Lzaga jr on said:

    Salamat sa recipe sarap ng lutong ko adobo..yammyy………………………

    Reply ↓
  12. Kiko Yago on said:

    It’s better if you use “sukang iloko” (sugar cane vinegar) instead of white vinegar, reduce the soy sauce or omit, add more sea salt and add a few “siling labuyo” instead of peppercorn. Puro nga adobo ti baboy estilo Ilokano!

    Reply ↓
  13. Jofti on said:

    Thanks for the recipe. I did it and it was superb! I have read as well your entry on “Not your usual adobo.” Its great though I must say that if you’re cooking international cuisines, you have no choice but to use canned good ingredients because most of these are not available in its fresh state here in the Philippines. But I do agree that better if everything is fresh especially if you grow some of the herbs and spices in your garden.

    Reply ↓
  14. nash on said:

    tried your recipe and it turned out well. I was looking for a good adobong baboy recipe and yours is the best one I’ve tried. Thanks for the tip about not stirring; it made a lot of difference :)

    Reply ↓
  16. aphrill jhoiz on said:

    itzx xho ryth , juxtz tastez a adobong baboy bco’z itz wazx dlixiouszzzz

    Reply ↓
  17. maia on said:

    yummy! delicious! am goin to cook this for my lunch,,,

    Reply ↓
  18. Cecille Oliverio on said:

    now I know what will I cook later for dinner for my husband.. excited to cook na :) . I can’t perfect kasi may adobo and hope I can na. I will use your recipe. Thank you :)

    Reply ↓
  19. John on said:

    I mean adobe xD

    Reply ↓
  20. John on said:

    Salamat po :) know I know how to cook adobe it helps a lot ty :D

    Reply ↓
  21. kathie mars on said:

    thanks for the tip about the stirring… now i know why i cant seem to get it right…

    Reply ↓
  22. GJ Coleco on said:

    @Ferdie – I'm not so sure about that since I'm not Ilocano. But this recipe is very common in Manila too. Although it varies in preparation. :-)

    Reply ↓
  23. GJ Coleco on said:

    @Pearl I know your favorite!

    Reply ↓
  24. GJ Coleco on said:

    @Ligaya from Maryland – We learn new things everyday. Thanks! :-)

    Reply ↓
  25. FERDIE on said:

    in addition, this is the Ilocano adobo, isn't it? i tried this before in the province… this is ggggggooooooodddddd.

    Reply ↓
  26. pearl on said:

    yummiest!!!

    Reply ↓
  27. Ligaya from Maryland on said:

    Thank you for the tip about not stirring once you add the vinegar in. I shall try it next time. Thank you too for the simple and basic recipes – "lutong bahay".

    Reply ↓

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