Pork Adobo / Adobong Baboy
Philippine Adobo is an indigenous Philippine cuisine. The origins of Philippine Adobo dates back centuries before the Spaniards arrived in the Philippines. Way back during China’s Song Dynasty (960 - 1279), Chinese merchants already had a harmonious trading relations with the natives of the Philippines. Records and annals of these travel and trades can be found in Zhu Fan Zhi, a book written by Chao Ju Kua, a Chinese superintendent of trade, published in 1225. The Chinese trades their silks, porcelain, and ceramics in exchange for herbs, spices, and crops. It was during those early times that the Chinese introduced "toyo" (Chinese Hokkien dialect: tāu-yu), referring to "soy sauce" in English. Soy sauce is one of the main ingredients of Philippine Adobo and is a traditional condiment in Southeast Asian cuisine that originated in China in 2nd century BCE. Philippine Adobo was created indigenously with the readily available ingredients in the island and cooking methods of the Filipino natives and Chinese traders. Philippine Adobo is a cuisine that Filipinos can proudly claim as their very own dish. It is an authentic Filipino recipe originally made by the natives in the Philippines.
Although Adobo is a Spanish word, the dish (Philippine Adobo) already existed long before the Spaniards arrived in the Philippines. When Philippines was colonized by Spain for nearly 400 years beginning in the early 15th century, the Spaniards saw that the dish (Philippine Adobo) is very similar to their own Spanish Adobo and so they named the Filipino dish marinated in garlic, vinegar, and soy sauce as Adobo. The version of Spanish Adobo consist mainly of paprika, oregano, salt, garlic, and vinegar. Spanish Adobo was widely adopted in Mexico, Puerto Rico, Cuba and other islands in the Caribbean and Latin America.
Pork adobo, also known as Adobong Baboy in tagalog, is a stewed pork meat in a mixture of garlic, vinegar, and soy sauce. It is a very a popular Filipino recipe in the Philippines and almost every household knows how to prepare it for lunch, dinner, and even breakfast. In fact, it is a signature dish of the Filipinos. It is being served on special occasions like bario fiestas, birthdays, Christmas, noche beunas, christenings, weddings, meetings, reunions, and other important gatherings.
There are different variations of Philippine pork adobo, made from one region to another. In Batangas, for example, they love to sauté the pork first before stewing. In Pampanga, they love to use salt instead of soy sauce. In Laguna, they love to use sweet onions. In visayas, they love to add coconut milk. Other regions love to add sugar. Filipino pork adobo continues to evolve even abroad and here in Los Angeles, Angelenos like to add oyter sauce. However, the most common way of cooking pork adobo is by marinating the pork with garlic, soy sauce and vinegar.
Variation: Pork adobo with potatoes and aromatic bay leaves.
Variation: Pork adobo with potatoes garnished with hard boiled eggs.
Healthier Adobo! Small cuts of pork with bigger cuts of potatoes.
Pork Adobo Ingredients:
1 kilo pork belly (liempo); cut into 2-inch sizes
1 head garlic; pounded
1/2 small onion; chopped
4 dried bay leaves
1/2 tablespoon peppercorns
6 tablespoons soy sauce
6 tablespoons vinegar
1 cup rice water
1 tablespoon oyster sauce (optional add-on)
Pork Adobo Cooking Instructions:
Marinate pork in soy sauce, garlic, and peppercorns for 30 minutes.
Sauté onion, then drop the marinated pork and bay leaves. Continue sauteing until liquid has evaporated and meat starts to render fat. Pour the marinade including the bits of garlic and a cup of rice water. Continue boiling in medium fire until pork becomes tender. Pour vinegar and simmer until little oily sauce is left.
Another easy way of doing it is to combine the pork, vinegar, garlic, water, soy sauce, bay leaves, peppercorns, and other seasonings of your choice in a saucepan. Bring to a boil, lower heat to medium fire, and then cook until a thick oily sauce is formed. Serve hot!
The basic ingredients of adobo is pork, soy sauce, garlic, vinegar, and water. The other ingredients are just additionals and optionals as others love to make their adobo special and like to have variations.
Boiling the pork without vinegar in the beginning of cooking procedure makes the process of pork tenderization faster. Add the vinegar when pork is already tender.
Adding 1 tablespoon of oyster sauce will make your pork adobo more delicious.
Pork loin or butt is a good substitute if you don't like pork belly for your adobo.
Leave a Comment:
Thanks for this site!
this site would help a lot of people not only filipinos to cook filipino food more yummier and tastier as it is..
thank you my filipino recipes
I've been a chef in a hotel here in Manila for almost 10 years. Here's the twist:
Saute the meat if you don't have the time to marinate. If you marinated the meat, then you don't need to saute.
Its DELISIOUSE!!! xD Yumm Yumm Yum
Thanks and regards
Thanks a lot for sharing this. I hope I could see more recipes from you. They will be helpful to me as a wife and a soon-to-be mother.
wow thank you po sa mga nka lagay na info. mka gwa nga at mag explore s lhat..hehe
thank you ....
try this...drop the chopped onion (small or medium size) in the saucepan and on top is the sized pieces of pork. when onion becomes juicy, stir and add water to cover (u may add potatoes, little vinegar, garlic, peppercorns if u want to somehow still be called adobo but not necessary). when little sauce is left, add oyster sauce in the amount of ur pref and cook a little bit more.... no soy sauce needed.
Nice recipe.. hehe.
Maka Luto nga.. :D
I have lots to learn pa :D
I'll have to try the oyster sauce ingredient.
Check out more adobo recipe here. There are lots of recipes with some traditional and even non-traditional ingredients.
yep! any kind of pork will do. try cooking this adobo (choose cooking procedure written in italics)...very easy.
my husband is filipino and I am what you call western. I am very interested in the culture and cooking filipino dish's.I must ask what kind of advice could you give to someone like me who is new to cooking these kinds of dish's ? Ive purchase a few cook books but nothing seems to turn out right.And I am told that there are several names or diffrent ingredients for each recipe ,even diffrent ways to cook.I have tryed a few simple dish's but they do not taste filipino to me or my husband.What am I doing wrong I follow the recipes to a T.could it be the oil or type of meat?or perhaps the cooking technique?HELP ME!!!
best eaten hot,, otherwise they tend to be rubbery when it get cold.
Also, really taste better when pork is so tender and vinegar is added late. There is a difference in taste. thanks! thanks! thanks!
Thanks and God Bless.
try this...cook the adobo like the one in italics. when cooked take out the meat then saute with little mince garlic and onion. place in a plate and set aside. heat the sauce until it becomes thick like a gravy, then slowly pour over the adobo meat as its sauce.
another way of cooking adobo is to cook like the one in italics until all the sauce runs dry. the meat produces its own oil. saute and spice more soy sauce it you want while sauteing. u may add onion if you wish to. i like this dried adobo version specially if fat of the meat is browned.
and my famliy would take us every friday for dinner at "Travelers Restaurant Philippino food .On the corner of Union and Temple street .I will never forget it the coloer was like a orangeish light brown with pleanty of gravy .and the taste was out of this world .I'm 47 yr now moved out of the area Travelers is closed down .what i dont know !! but wish somebody would help me find that some close recipe. I will keep my eyes open .and continue to sheck out this website.Thank You ,for your time.
Veronica Quimiro 10/13/2010 at 4:29
combine all the usual adobo ingredients (no onions) bring to a boil until tender. remove and drain the meat, deep fry it. set aside the sauce. then saute' the onions add the sauce let it simmer until thickens then add the chicken! this is superb try this new way!!!
no sauteing is involved cooking adobo.
To cook adobo, put all ingredients together in a saucepan (chicken or pork, cracked peppercorns, garlic, vinegar and soy sauce) bring to a boil, simmer until cooked.