Authentic Filipino Pork Adobo Recipe: A Flavourful And Tangy Delight

Ah, Filipino pork adobo – or as we like to call it in our house, the dish that can solve all of life’s problems. Okay, maybe not all of them, but if you’re craving something hearty, rich, and packed with love, then this pork adobo recipe is about as close as it gets to a food hug. The beauty of adobo lies in its simplicity: pork, soy sauce, garlic, vinegar, sugar, and a little patience. It’s the kind of dish you’d make on a Sunday, simmering away on the stove while you take a nap… or binge-watch your favourite Filipino telenovela.

The Pork: It’s All About That Belly (Well, Mostly)

The cut of pork you choose for Filipino pork adobo can make all the difference. And let’s be real, there’s no better cut than pork belly. I mean, come on—those luscious, melt-in-your-mouth layers of fat and tender meat are like the culinary version of a warm blanket on a cold Canadian night (don’t even get me started on how much I miss being wrapped up in a doona, living in Canada). Pork belly brings a richness to the dish that’s hard to beat, making every bite feel like a special treat.

But hey, if you’re trying to keep things a little lighter (because you’ve finally decided to hit the gym, right?), you can opt for pork shoulder or ham. These cuts are leaner but still perfect for slow cooking, so they soak up the flavour and remain tender. For those of you who don’t mind getting a little hands-on with your food (hello, finger-licking good moments), try pork hocks. The collagen from the bones helps tenderise the meat and adds an extra layer of richness to your adobo. If you don’t mind the occasional pork-related struggle, go ahead and embrace the knuckles!

The Magic of the Marinade

Marinade and time are the two things you’ll need most when making Filipino pork adobo. It’s like a perfect relationship—marinate your pork, and then give it time to bond with all the wonderful flavours. I usually marinate the pork for at least an hour. But let me tell you, overnight marination is the true secret to making this dish a flavour-packed masterpiece. It’s like a marriage of sweet, salty, tangy goodness that only gets better the longer it sits.

The soy sauce, garlic, vinegar, and sugar meld together in a harmony that’s more satisfying than finding the last Tim Tam in the pack (yes, I’m a proud Filipino-Australian who’s had her fair share of Tim Tam slams). The key here is that sugar. Whether you’re using brown or white, that little touch of sweetness balances out the vinegar’s tang and the soy sauce’s umami punch, creating a flavour profile that you’ll want to dive into headfirst. I prefer brown sugar for its extra depth and caramel flavour—it’s like adding a secret ingredient no one talks about but everyone notices.

Vinegar: The Tangy Queen of Adobo

Vinegar is the unsung hero of Filipino pork adobo. It’s what gives the dish its signature zing. I use Datu Puti vinegar, a Filipino sugarcane vinegar, because it has that perfect balance of sharpness and mild sweetness that cuts through the richness of the pork. If you can’t find it, no worries—white vinegar or apple cider vinegar will do just fine. But trust me, Datu Puti brings a little bit of extra Filipino flair to the mix.

Oh, and don’t forget about those dried bay leaves. I’m sure you’ve seen them floating around in your kitchen, but do not underestimate their power. They add a subtle floral aroma that makes your whole house smell like you just hosted a five-star Filipino feast. 

How to Cook It: Slow and Steady Wins the Race

If you’re looking for a quick meal, Filipino pork adobo might not be your best bet (unless you’re using a pressure cooker, in which case, we need to be friends). This dish benefits from slow simmering, allowing the flavours to really soak into the pork. You’ll want to let the meat cook in the marinade until it’s tender and falling apart. Don’t rush it. Trust me, the wait will be worth it when you’re sitting down to a bowl of rich, flavourful pork adobo.

The Best Side Dish? Rice, of Course!

In my family, rice is not just a side dish. It’s the main event. Every Filipino knows that no adobo is complete without a steaming bowl of rice to soak up all that glorious sauce. And let’s be real—there’s no such thing as too much rice when it comes to Filipino pork adobo.

However, if you’re trying to get creative (or if you’re just tired of rice because you’ve been living in Canada long enough to have tried every type of poutine), you could serve it with steamed vegetables or even mashed potatoes if you’re feeling fancy. But nothing beats the classic: hot, fluffy rice. The sauce will thank you. Your stomach will thank you. And most importantly, your taste buds will never forget it.

Final Thoughts: A Dish for Every Occasion 

There’s no doubt about it: Filipino pork adobo is the food equivalent of a warm Filipino welcome. Whether you’re sharing it with family over the weekend or cooking it up as a weeknight treat, this dish never disappoints. It’s hearty, comforting, and filled with flavours that scream home. So, if you’re ever feeling homesick in Canada or missing the sunshine in Australia, just whip up a pot of adobo, and I promise you, the flavours will take you straight back to where you belong. 

If I had to narrow my choice of meats down to one for the rest of my life, I am quite certain that meat would be pork.

James Beard (Chef, Author and TV Personality)