Pork Adobo

Various ways and styles fofcooking this filipino dish exist. This is but one of them. This is a bit sweet and not a dry version.

Recipe:  Pork Adobo


half a  kilo of pork (cut in serving portion) liempo or butt part is the best

1 tablespoon of sugar

5 tablespoons of vinegar

5 tablespoons of soy sauce

1 clove of garlic pounded


some cooking oil

half a glass of water


Prepare the marinating ingredients:sugar, soysauce, vinegar, pepper and lots of pounded garlic. Let the cut pork marinate in this juice for a minimum of two hours.  Put everything in a casserole and pour the glass of water.  Let this simmer gently.  Do not let the sauce dries up, once the juice has reduced into half and the meat are tender you can cut the fire.  Remember adobos are always best eaten the next day!

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Comments: 2

  1. tejano August 1, 2012 at 8:40 pm Reply

    Bakit next day pa edi ma papanis na :/ explain please Kailangan ko lang talagang malaman

    • Hilda August 1, 2012 at 9:25 pm Reply

      Hi Tejano, just like most of our filipino dishes adobo gets better when they age. But not of course till it gets spoilt. Normally the vinegar will help preserve your meat for few days kept in a clean and covered container. You can eat right away your adobo but it will even taste better if you leave it for a while in the fridge and re-heat it the next day.

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