Pork Adobo Ilocano style

Another filipino all time favorite. Historians claim it’s a spanish inspired dish, whatever they say this is definitely my favorite dish!


1 kilo of pork (cut in cubes) you can choose a mixture of fatty and meaty parts

2 bay leaves

6 cloves of garlic pounded (you can add more if you want)

1 teasepoon of salt

half a glass of vinegar (sukang paumbong)

some cooking oil

half a glass of water


In a salad bowl mix your marinating ingredients: vinegar, salt, pounded garlic and crushed bay leaves. Put the pork and let it marinate for about an hour. After marinating pour everything in your casserole and add your water. Cover and let this simmer for about thirty minutes over medium fire. Once the juice starts to thicken pour about two tablespoons of cooking oil. You will fry them for about ten minutes or until it becomes golden brown in color.

Related Posts

Tagged: , , ,

Comments: 7

  1. Justino Medina Punzalan July 7, 2009 at 3:34 am Reply

    I’m going to try this recipe and follow it directly tonight! Wish me luck!

  2. Jay Lakbayan October 4, 2009 at 11:37 am Reply

    Sarap talaga, i love adobo, i always cook pork adobo even im here in muslim country

  3. lotacolours October 7, 2009 at 8:38 pm Reply

    My mom always added peppercorns and a little bit of soy sauce to her recipe which is similar to yours, she also eliminated the cooking oil and water. I guess the meat steamed itself in its own juices along with the vinegar/soy sauce. This was always served in my home with pinakbet, especially during the summer with all the fresh Filipino vegetables from our garden.

  4. Biday June 6, 2010 at 12:05 am Reply

    How can this be Ilocano style Adobo if you’re using Paumbong!? Paumbong is not an ilocano vinegar; BASI (sugarcane vinegar) is and it is what gives the dish an distinct ilocano flavor!! And why are you not adding whole black peppers. Adobo is not adobo without them!!

    • Hilda June 28, 2012 at 6:43 pm Reply

      You are right if it’s ilocano version it should be basi..but its paombong that i have and its a lot easier to find paombong than basi i suppose :-) the black peppercorn is must. i must have forgot to put on the recipe thanks biday for your critics :-)

  5. Joey July 29, 2011 at 2:59 am Reply

    I added some sugarcane vinegar and some chili vinegar to add a little spicy taste and it is so gud. Looks like i jus learned to cook adobo yeah proud of myself.

    • Hilda June 28, 2012 at 6:44 pm Reply

      wow i even love your version joey! thanks a lot!

Leave a Reply

Your email address will not be published. Required fields are marked *