Filipino Pork Adobo

Filipino Pork Adobo

18 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    2 h 30 m
  • Ready In

    2 h 50 m
Recipe by  joy

“Pork in a tasty Adobo sauce is great smothered over white jasmine rice!”

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Adjust Servings

Original recipe yields 6 servings



  1. 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.

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Reviews (18)

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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 also 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.



the original filipino adobo has no ketchup....

C.J. Smith

C.J. Smith

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 adobo at your local asian store made for this dish. cj

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Amount Per Serving (6 total)

  • Calories
  • 337 cal
  • 17%
  • Fat
  • 15.5 g
  • 24%
  • Carbs
  • 14.4 g
  • 5%
  • Protein
  • 35.1 g
  • 70%
  • Cholesterol
  • 90 mg
  • 30%
  • Sodium
  • 2687 mg
  • 107%

Based on a 2,000 calorie diet



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Sweet and Sour Pepper Pork


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Pork and Chicken Adobo