Filipino Pork Adobo (Adobong Baboy)
Adobong baboy Say it: ah-doh-BONG bah-BOY
Pork adobo, or adobong baboy, is one of the Philippines’ most beloved home dishes: pork belly simmered in vinegar, soy sauce, garlic, bay leaves and peppercorns until the meat is tender and the sauce turns dark and glossy. It is eaten every day and at celebrations, always with rice. The flavor is savory, gently sour, garlicky and faintly sweet, with rich pork juices. Its genius is simple pantry ingredients and a long, forgiving braise.
Filipino Pork Adobo (Adobong Baboy)
Adobong baboy
Pronounced ah-doh-BONG bah-BOY
- Serves
- 4
- Prep
- 20 min
- Cook
- 1 hr 15 min
- Total
- 1 hr 35 min
- Level
- Easy
Also nut-free and egg-free.
Allergens: contains gluten, soy. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Pat the pork dry and cut into 2-inch (5 cm) chunks. In a bowl, toss it with the soy sauce and half the garlic; marinate for 20 minutes at room temperature.
Heat the oil in a heavy pot over medium-high heat. Shake excess marinade from the pork, reserving the marinade, and sear the pieces in a single layer, turning, until browned on all sides, 6-8 minutes; work in batches if needed.
Add the remaining garlic, peppercorns and bay leaves and cook for 1 minute, until fragrant and the garlic is just golden at the edges.
Pour in the reserved marinade and water, bring to a boil, then lower the heat, cover and simmer for 35-45 minutes, until the pork is fork-tender.
Add the vinegar and brown sugar, raise the heat and let the pot boil vigorously, uncovered, for 2 minutes without stirring.
Stir, then simmer uncovered for 15-20 minutes, until the sauce reduces to a glossy glaze that coats the pork and the fat renders further.
Taste the sauce; it should be savory, gently sour and faintly sweet. Serve hot.
Regional variant: Adobong puti (white adobo)
Omit the soy sauce and use about 1 1/4 cups (300 ml) cane vinegar plus 1 tbsp (15 ml) salt, adding the salt with the vinegar. Brown the pork in oil, then simmer it with garlic, peppercorns, bay leaves and water until tender. The sauce is pale rather than dark and tastes sharply sour and garlicky.
Cook's notes
- Do not stir immediately after adding vinegar; let it boil for 2 minutes to mellow the sharp edge.
- Use a heavy pot and keep the simmer gentle so the pork stays tender and the sauce does not scorch.
- Pork belly gives the classic richness; pork shoulder is leaner but still works.
Serve with
Steamed white rice and a side of sliced tomatoes or cucumber.
Make ahead and storage
Cool, cover and refrigerate up to 3 days; the flavor deepens. Reheat gently on the stove with a splash of water.
