Pork adobo is a staple for Filipino cuisine. I’m sure we’ve all experienced being asked where we’re from and the common response is “OMG! I love Filipino food!” usually followed by asking if I can make adobo, pancit, or eggrolls.
There are plenty of adobo variations as the dish can use a variety of ingredients depending on preferences. Some people like to use chicken instead of pork and there’s even a vegetarian option using Chinese long beans (also known as sitaw)! My favorite will always be pork adobo as it also brings back some of the best childhood memories from growing up in the Philippines.
The dish is slowly simmered with soy sauce and vinegar which gives it a nice balance between tangy & salty. Coupled with plenty of onions and garlic, this dish serves to please even the pickiest of eaters.
This is an easy dish that’s full of flavor and versatile. While traditionally eaten with freshly made white rice, I challenge you to try it as a taco, mixed in fried rice, or any other fusion. The options are limitless!
Pork Adobo
Ingredients
- 1.5 lbs Pork cubed
- 1 tbsp Olive Oil
- 1 medium Onion largely diced
- 3 cloves Garlic minced
- 1/4 cup Soy Sauce Low Sodium
- 1/4 cup Vinegar
- 1/2 cup Water
- Salt & Pepper to Taste
Instructions
- Heat olive oil under medium/high heat and lightly brown pork when ready.
- Add onion and stir to sautee with the pork until onions are slightly translucent.
- Add garlic and quickly stir to let out it's aroma. Quickly add the soy sauce, vinegar, and water taking care to not burn the garlic.
- Stir. Cover and let simmer for 30-45 minutes under low heat until tender.
- Serve with freshly cooked jasmine rice.