Pork Adobo

From Herminia Robles Cariño’s ‘Philippine Cooking’. Visit this page for more info about the book.

Pork Adobo (Braised pork in Garlic Sauce)

Adobo is the traditional method of cooking pork, beef, vegetables, chicken, seafoods, or a combination of them in a highly-seasoned garlic, vinegar, soy sauce, salt and pepper mixture. The vinegar enhances the flavour and also tenderizes the meat. The flavour produced by this combination is very appetizing and delicious to Filipino taste buds. Coconut milk is sometimes added for richer flavour.

Serves 6 to 8


4-5 lbs. pork cut into cubes (1.8-2.3 kg.)
1 cup vinegar (250 ml)
4 cloves garlic, crushed
1/2 teaspoon pepper or peppercorn (2 ml)
1 teaspoon salt (5 ml)
1/4 cup soy sauce (63 ml)
2 teaspoons sugar


Combine all ingredients ands let stand for 30 minutes.

Place in a pan or casserole. Bring to a boil,  then reduce heat to low and continue cooking until liquid thickens.

Stir occasionally to prevent it from sticking to the bottom of the pan.

It can be served when the liquid is thick or almost dry.

If dry adobo is desired transfer the meat to a baking dish and set at 400˚F (200˚C) and cook until brown. Drain liquid fat and serve hot.

Serve with plain, fresh vegetable salad.


Combination of chicken and pork is another variation. 

Add 1/4 cup water if too acidic

Leftovers can be used for sandwiches and siopao filling.