Comments on: Pork Adobo Ilocano style

By: Joey

Joey — Fri, 29 Jul 2011 00:59:24 +0000

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.

By: Biday

Biday — Sat, 05 Jun 2010 22:05:33 +0000

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!!

By: lotacolours

lotacolours — Wed, 07 Oct 2009 18:38:05 +0000

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.

By: Jay Lakbayan

Jay Lakbayan — Sun, 04 Oct 2009 09:37:26 +0000

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

By: Justino Medina Punzalan

Justino Medina Punzalan — Tue, 07 Jul 2009 01:34:07 +0000

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