Pork adobo – a Filipino favourite!

Meat heavy but tasty and a yummy feed

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 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

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

2

Add soy sauce, vinegar, water, bay leaves and paprika. At this point add a little salt and pepper and sugar (usually around 1½ dessert spoons). Leave to simmer for up to an hour. The longer you leave to simmer, the fuller the flavour. 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.

3

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

4

Bring to the boil again and simmer for an additional 10 minutes.

5

Delicious served with rice from your Yum Asia rice cooker.

Ingredients

 350 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

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

2

Add soy sauce, vinegar, water, bay leaves and paprika. At this point add a little salt and pepper and sugar (usually around 1½ dessert spoons). Leave to simmer for up to an hour. The longer you leave to simmer, the fuller the flavour. 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.

3

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

4

Bring to the boil again and simmer for an additional 10 minutes.

5

Delicious served with rice from your Yum Asia rice cooker.

Pork adobo – A Filipino favourite