Recipe #12: ADOBONG BABOY (Pork Adobo)

This is a very basic Adobong Baboy or Pork Adobo recipe. In contrast to my first Adobong Baboy recipe, this one has the usual thick sauce, although both are addictively delicious.

The great thing with adobo is that it has a longer shelf life especially 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!

Adobong Baboy - Pork Adobo recipe

Adobong Baboy or Pork Adobo Recipe

You will need:

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

How to prepare:

  1. In a hot skillet over medium heat, add oil. Sauté garlic and pork cubes. Sprinkle some salt and pepper to taste. Cook while stirring occasionally until meat is brown.
  2. Add water, vinegar, soy sauce, bay leaf, sugar, and peppercorn. Do not stir. Turn down the heat. Simmer for about 20 minutes or until pork is done and sauce has almost dried up.
  3. Serve with rice.

Pro tip: Do 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 that’s what you prefer. Stir the mixture only after it started to bubble up. That’s why it’s important to turn the heat down to avoid burning and to make the meat tender.

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  1. i tried this recipe today, never ako nagluluto so kinakabahan ako kada luto ko, mga paglalagay ng ingredients etc. result of my adobo today is walang sarsa haha natuyo. ok lang ba yun? masaral naman sya wala nga lang sarsa

    1. Hi Lina! Oh, it’s fine kung natuyo siya (Mas gusto ko siya, actually!) as long as di siya nasunog. If you want a saucy adobo, just add a little water. 🙂

  2. Hi GJ!

    I’m exploring adobo recipe and will try yours tomorrow. Anyway, tanong ko sana, can I still marinate pork ba after boiling? My dad is very maarte kasi when it comes to meat. Gusto nya pakuluan muna ang manok or baboy bago lutuin ng kung ano man para malinis daw. If ever ba after boiling can I still marinate meat sa usual na soy sauce with garlic? Will that still have same effect as with raw meat? Thanks! More powers!

    1. Hi Cessee! There are so many ways to do this. Kaso, when you boil the meat in plain water, baka di na ma-absorb yung flavor, unless you fry or render the meat afterwards. This is what you do when you cook Lechon Kawali or Pansit (because you also want to keep the meat broth). But for this Adobo, you cook it in vinegar, so wala na yung ‘lansa’ ng meat. You may want to try my other Adobo version — Adobong Tuyo. Eto, baka magustuhan ng dad mo. 🙂

    1. Hi Eden! Yes, you can add sugar. Actually, adding a bit of sugar is the trick kung masyadong maasim yung adobo. Sugar is also a good preservative, that’s why there are fruit preserves, such as jams and marmalades. 🙂

    1. opo……sugar is a good preservative, eden ^^
      kya nga may mga tinatawag n marmalades and jam….
      Actually, di agad napapanis yung sugar….
      You may add sugar if you find your adobo too sour….

  3. 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!

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

    1. 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.

  5. 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!

  6. 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.

  7. 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 🙂

  8. 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 🙂

  9. @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. 🙂

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

  11. 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".

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