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!


  • 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

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.