This savory, umami Filipino dish will simply ‘wow’ your taste buds!
Pork adobo is considered a cornerstone of Filipino cuisine, and it’s been growing in popularity here in the States. I first tried it at a local fusion restaurant, but this recipe goes way back, tracing its roots to the Spanish colonization of the Philippines in the late 16th century. However, long before the Spanish arrival, native Filipinos were already stewing meat in vinegar and salt, a method of preservation. The Spanish influence is evident in the name and probably some aspects of the dish, but it was Chinese traders who introduced soy sauce to the Philippines, which later became the star ingredient in pork adobo.
This recipe blends salty, sour, and savory umami flavors. The succulent pork shoulder, marinated in soy sauce and garlic, absorbs the tangy vinegar and spices as it slowly cooks. The result? A tender, flavorful meat glazed in a glossy sauce—so good.
Is Filipino Pork Adobo Healthy?
This dish is low in carbs, especially if you don’t serve it with rice. Plus, pork is a good source of protein, vitamins, and minerals. To make adobo healthier, consider using leaner cuts of pork. You could also replace the soy sauce with a low-sodium variety. To add fiber and boost the dish’s nutritional profile, serve it with brown rice and a side or two of vegetables. My go-to options are bell peppers and broccoli!
The Role of Soy Sauce in Adobo
Soy sauce is probably the most used ingredient in my kitchen. I have several varieties, from barrel-aged to premium dark soy sauce. After all, it’s a fundamental ingredient in lots of dishes, like this Filipino pork adobo. For this recipe, the soy sauce provides the primary salty and umami flavor base for the dish. While the vinegar adds tanginess, the soy sauce adds depth and complexity. This potent sauce penetrates the pork, breaking down proteins and making the meat more tender and flavorful. It also imparts a beautiful color to the adobo, because, hey, aesthetics are important in cooking!
How to Make Ahead and Store
As with most meat stews, the dish will taste better the day after it’s made. Leftovers can be stored in an airtight container in your fridge for up to 4 days, or frozen for up to 3 months.
Serving Suggestions
Traditionally, pork adobo is served over a bed of rice, and if you’re cool with the carbs, I highly recommend it! And it doesn’t have to be white rice; Brown Rice will taste just as good and is far more nutritious. You can also try Vegetable Fried Rice, or for a low-carb option, Cauliflower Fried Rice. Speaking of vegetables, this Broccoli Stir-Fry With Ginger And Sesame complements the pork adobo really well, too!
I’ve been in a pork mood lately, and if you have as well, check out this Crock-Pot Pork Tenderloin recipe. It’s so easy to make, but it tastes like you’ve been laboring in the kitchen for hours. Also, these “Phở” Slow-Cooker Pulled Pork Sandwiches are absolutely restaurant-worthy.
Ingredients
- 2 pounds pork shoulder cut into 2-inch cubes
- 1/3 cup soy sauce
- 1/2 cup white vinegar
- 6 cloves garlic minced
- 1 teaspoon whole black peppercorns
- 3 bay leaves
- 1 tablespoon vegetable oil
- 1 cup water
- Salt to taste
Instructions
- Marinate the pork in soy sauce and garlic for at least 1 hour or overnight in the refrigerator.
- Heat oil in a large pot over medium-high heat and sear the pork until browned on all sides.
- Add the vinegar, water, peppercorns, and bay leaves to the pot. Bring to a boil, then reduce heat to low and simmer, covered, for 1 hour.
- Remove the lid, increase the heat to medium, and continue simmering until the sauce is reduced and thickened, about 20 minutes. Remove the bay leaves and season with salt to taste.
- Serve the pork adobo over steamed rice with a side of vegetables for a complete meal.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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