Lyn’s Pork Adobo



Pork Adobo with Noodles

Lyn made a bunch of yummy Filipino dishes for us last week and the first one I want to share with you is Pork Adobo. Like curry in India, there are countless recipes for adobo in the Philippines and families have been cooking variations of this dish for over 500 years.

Adobo has three key ingredients – garlic, soy sauce and vinegar. In Lyn’s version, there is a generous amount of brown sugar, which is probably why this has been such a hit with Mark and Macy… the Miller family loves sugar!

It’s not complicated to make, but the meat needs to cook for about 2 hours to get really tender, so you’ll need to plan ahead. It’s so worth it.

_DSC1630What does it taste like? Well, the flavor is complex. It’s salty, tart and a little bit sweet. The meat is succulent and tender on the inside, but crispy on the outside. Now that I’ve eaten it, I understand why Lyn makes Pork Adobo so often at home. It’s the ultimate Filipino comfort food made with simple ingredients.

Lyns Pork AdoboI will definitely be making this again and am already imagining a pulled adobo pork sandwich made from the leftovers with a spicy cabbage slaw.

Thanks for sharing this recipe, Lyn!

Pork Adobo
Recipe Type: Main Dish, Pork
Cuisine: Filippino
Author: A Passionate Plate
  • 2 pound Boston Pork Butt Roast, cut into 1.5″ cubes
  • 1 Tbsp. vegetable oil
  • 1 large sweet onion, chopped
  • 1 tsp. chopped garlic
  • 4 Tbsp. soy sauce (plus additional for braising)
  • 2 bay leaves
  • 1/2 tsp. black pepper
  • 1/4 cup white vinegar (plus additional for braising)
  • 1/4 cup brown sugar (plus additional for braising)
  • 1/4 cup water
  1. Heat the oil in a large sauce pan.
  2. Add the onion and sauté for two minutes until it begins to soften.
  3. Add the pork, in a single layer, then add the soy sauce and garlic.
  4. Brown the meat on all sides and let the soy sauce get absorbed into the meat.
  5. When the meat is brown, add the bay leaves, black pepper, white vinegar, brown sugar and water.
  6. Cover and cook the meat, turning every 10 minutes or so, until it is very tender – about 2 hours.
  7. Keep the meat partially covered with liquid throughout the cooking process. Continue adding a little water, along with more soy sauce, vinegar and sugar to taste.
  8. When the meat is “fall-apart” tender it is ready. Serve with rice or noodles and some of the cooking sauce, if desired.


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