Filipino Pork Adobo Recipe

Directions

Stir together the vinegar, soy sauce, ketchup, garlic, and bay leaves in a large saucepan. Add the cubed pork, and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until the pork is tender, about 2 1/2 hours. Stir occasionally. If using the green beans, add them during the last half hour of cooking.

Nutrition

Amount Per Serving (6 total)

Calories
337 cal
17%

Fat
15.5 g
24%

Carbs
14.4 g
5%

Based on a 2,000 calorie diet

Reviews (17)

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199

bingbau

Jan. 2, 2009

"I was born, raised and still living in the Philippines. I know there are several regional versions of adobo here but I never heard of any with catsup in it. Some of your reviewers were right. It's als..." See moreo too salty. You may do away with the salt. The ratio of vinegar to soy should be 1/2 cup vinegar to 1/4 cup Filipino soy (the Silver Swan brand being the best, if you can get it Stateside). Also, I find the bay leaves too overpowering,1 or 2 would do. Whole peppercorns are usually used and adding pork liver (cut into 1 inch x 2 inch pices) provides a richer and thicker sauce. I usually add more garlic than suggested. Traditionally, adobo does not have vegetables added to the meat. Vegetables are side dishes to compliment it."

coi

Aug. 5, 2008

"the original filipino adobo has no ketchup.... ..." See more"

C.J. Smith

Oct. 24, 2008

"The recipe is somewhat incomplete.There is no ketchup is this original dish and you need to use filipino soy sause which is much lower in salt than chinese soy. There is a packet of seasoning for pork..." See more adobo at your local asian store made for this dish. cj"

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