Pork adobo – a Filipino favourite!

Meat heavy but tasty and a yummy feed
Homemade Filipino Adobo Pork with White Rice

A very different dish, but a firm favourite with us and Filipinos alike! A dish with Spanish influence and one of the national dishes of the Philippines, Adobo is delicious and unlike anything else you will eat in Asia. The dish can be made with chicken as an alternative to pork.

AuthorHungry PandaCategoryDifficultyIntermediate

Yields3 Servings
Prep Time20 minsCook Time50 minsTotal Time1 hr 10 mins

 350 g pork chunks (or chicken chunks/boned thigh chicken if you prefer)
 2 potatoes (par boiled and set aside)
 3 cloves of garlic (bashed with the edge of a knife)
 1 red onion
 ½ tsp finely chopped ginger
 90 ml soy sauce
 135 ml white vinegar
 360 ml water
 1 pinch paprika
 5 bay leaves
 cornflour to thicken the sauce
 1 pinch salt
 1 pinch black pepper
 1 tsp sugar to taste

1

Use two rice measuring cups so fill to the white level 2 in your rice cooker bowl with water. Press the ’WHITE’ rice setting (or ’LONG GRAIN’ setting if you have it on your rice cooker and press START.

2

Saute garlic, onions and ginger until onions are soft. Add the pork chunks and seal.

3

Add the soy sauce, vinegar, water, bay leaves and paprika. At this point add a little salt and pepper and sugar (usually around 1½ tbsp).

4

Leave to simmer for up to an hour. The longer you leave to simmer, the fuller the flavour.

5

Add cornflour and water to thicken and add more salt and pepper, according to how it tastes.

6

Boil for a further 10 mins - serve with rice

Ingredients

 350 g pork chunks (or chicken chunks/boned thigh chicken if you prefer)
 2 potatoes (par boiled and set aside)
 3 cloves of garlic (bashed with the edge of a knife)
 1 red onion
 ½ tsp finely chopped ginger
 90 ml soy sauce
 135 ml white vinegar
 360 ml water
 1 pinch paprika
 5 bay leaves
 cornflour to thicken the sauce
 1 pinch salt
 1 pinch black pepper
 1 tsp sugar to taste

Directions

1

Use two rice measuring cups so fill to the white level 2 in your rice cooker bowl with water. Press the ’WHITE’ rice setting (or ’LONG GRAIN’ setting if you have it on your rice cooker and press START.

2

Saute garlic, onions and ginger until onions are soft. Add the pork chunks and seal.

3

Add the soy sauce, vinegar, water, bay leaves and paprika. At this point add a little salt and pepper and sugar (usually around 1½ tbsp).

4

Leave to simmer for up to an hour. The longer you leave to simmer, the fuller the flavour.

5

Add cornflour and water to thicken and add more salt and pepper, according to how it tastes.

6

Boil for a further 10 mins - serve with rice

Pork adobo – A Filipino favourite

HANDY TIP!As this recipe is tradtionally meat heavy we usually also add carrots and some other veg like red pepper, broccoli and cauliflower, but the dish can be served with just pork and potatoes.