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How to Cook Pork Adobo

Updated on February 4, 2015
Pork Adobo with hardboiled eggs!
Pork Adobo with hardboiled eggs!
5 stars from 1 rating of Pork Adobo

Learn How to Make Pork Adobo

Adobo is one of the most famous Filipino dishes. You can make it using chicken, pork, or even a mix of the two. It's a comfort food that's commonly eaten with rice (and this is recommended, as rice soaks up the delicious sweet, sour, and garlicky sauce excellently).

Enjoy!

Cook Time

Prep time: 1 hour
Ready in: 1 hour
Yields: 6-8 servings, depending on appetite

Pork Adobo Ingredients

  • 2 lbs pork, cut up 1 1/2 inch wide by 2 inches long
  • 2 cloves of garlic
  • 1 tsp. ground black pepper
  • 1 cup soy sauce
  • 1/4 cup vinegar
  • 1 tbsp white or brown sugar
  • 4 hard boiled eggs
  • 2 tbsp olive oil
  • 2-3 bay leaves
  • 2 cups of water or as needed

Pork Adobo Instructions

  1. Put oil and garlic in skillet. Brown the garlic, then toss in the cut up meat.
  2. Sauté until water has dried up from the meat and until it is browned.
  3. Add soy sauce and ground black pepper until color has mixed in well with the meat.
  4. Keep mixing. Add water to simmer until pork is tender. Wait until the sauce gets thick and gets to the color that you want to make it look delicious (dark brown).
  5. Add vinegar, simmer again 5-8 minutes.
  6. Add hard boiled eggs.
  7. Serve over rice or bread and enjoy!

Notes and Tips:

  • You can add as many as hardboiled eggs you want. For four of us in my family, I would normally use 6-8 pieces of them. Adding them is an alternative also sometimes substitutes eating more rice. Plus, adding hardboiled eggs to our adobo was a tradition while growing up in the Philippines.
  • Adding vinegar in the last few minutes of the cooking is very important. Putting the vinegar in the first step of boiling the meat is not advisable as this will not help in making them tender faster.
  • This is a good source of protein especially for those people on diet trying to cut down on carbs (in that case, cut out the rice or bread completely and definitely add the eggs.)
  • Adobo can be cooked with pork and chicken as combination or just chicken or just pork only is fine too.

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    • profile image

      lance 6 years ago

      i love you

    • profile image

      gayflor 5 years ago

      its fun to cook adobo and i love cooking!thanks1!!

    • profile image

      Cerchio 5 years ago

      I think isabay yung sugar sa vinegar. then use brown sugar para mas masarap :D

    • profile image

      mrfrndly 5 years ago

      pwede nyo na lagay agad yun kahit sabay sa vinegar wag lang after maluto hehe text me at 09263458279

    • profile image

      lubs 5 years ago

      paepal c mr. friendly. pabigay bgay pa ng number eh. panget m cguro. mukang adobo. wahahaha!

    • profile image

      wahhahaah 4 years ago

      I LOVE YOU TOO

    • profile image

      rob3v 4 years ago

      who is the origin of adobo?

    • profile image

      panot 4 years ago

      whoooooooooooooooooooooooo...... yum yum yum!!!

    • profile image

      abumw 4 years ago

      i think kasama yong sugar sa KEEP MIXING...

    • profile image

      Bizan 4 years ago

      You forgot what the sugar is for or when to put it. Thanks for the guide.

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      delima mark 4 years ago

      i like cook adobo that's my favorite of my family turoan po niyo ako gusto kung matutu po mag luto ng adobo...! :-):-)

    • profile image

      ouch 4 years ago

      Awwww!!!

    • profile image

      Rosendo Reyes 4 years ago

      Sugar is an optional ingredient. Some people (like me) preferred a saltier adobo

    • profile image

      jj 3 years ago

      pairalin yung taste buddies nyo:)

    • profile image

      ALVEN CUTE 3 years ago

      I LOVE ADOBO BECOUSE IT MORE FUN TO COOK "

    • profile image

      Longwood 3 years ago

      2 pounds pork (2 inches cut)

      Just a little more than 1/2 cup soy sauce

      Almost 1/2 cup white vinegar

      1.5 tbsp brown sugar

      3 bay leaves

      3/4 tbsp black pepper

      1/4 cup baguio oil

      4-6 eggs

      2.75 cups water

      Steps

      1. Prepare ingedients

      2. Remove garlic skin and hard ends. Cut to very very small pieces.

      3. Put oil on wok or cooking pot.

      4. Throw garlic in and make sure it wont turn brown / semi cooked.

      5. Throw pork in. Cook till very very very light brown in color (medium to high heat)

      6. Put sugar. Preferably brown sugar.

      7. Put soy sauce

      8. After a few seconds. Put water.

      9. Set to low to medium heat and let it simmer

      10. Place vinegar and black pepper after 10 mins

      11. The sauce should be covering 3/4 of adobo.

      12. Wait around 1-1/2 hrs. Only stop heating it when sauce is 1/4 of adobo.

      13. Place eggs

      14. Heat for 5 mins.

      15. Leave it until it all cools down.

      16. Reheat for 3-5 mins when you are ready to serve

      Explanation.

      1. Surface area. Chopping the garlic into smaller pieces will make the oil absorb the garlic quicker without burning it. Skins and hard ends are irritating to chew on by accident. And some people are also irritated when they bite on the garlic.

      2. Prepare ingredient so you can focus on cooking smoothly without carelessly burning any of the ingredients.

      3. Using baguio oil is best. Don't use sesame as it has a different taste and olive oil does not go well when heated. Olive oil is best on cold dishes.

      4. Do not burn garlic as it makes the dish more bland.

      5. Don't worry about undercooking. Wjen your heating it that long itl cook itself.

      6. Better to use unrefined sugar so it will blend better and not overpower the taste as a whole.

      7. Soy sauce. Don't be afriad that it look salty. Once you put the water in, everything will even out.

      8. Water so you don't burn the adobo if you heat it that long..also equalizes taste.

      9. Low heat for maximum softness.

      10. Vinegar and pepper. Very straigh forward. Putting just a bit more pepper will add character to the taste.

      11. Sauce will continue to evaporate. So best to drown the adobo just a bit.

      12. Only quit heating when sauce reaches a low level. Better to have just the right amount to it.

      13. Eggs should not be overcooked to begin with. You are still going to heat it for a while with the adobo.

      14. Leave for a while so that sauce will get a thicker texture and egg will absorb sauce

      15. Adobo just gets better every time you reheat it.

      16. Enjoy - jvtg99@yahoo.com

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      jenny rose 2 years ago

      .yeah ...i know how to cook...

    • poetryman6969 profile image

      poetryman6969 2 years ago

      It's lunch time and I'm hungry. Got to have the boiled eggs in there too!

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