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Adobong Baboy - FoodwithMae-1

Adobong Baboy

Classic Braised Pork in Soy and Vinegar, cooked until tender with a rich savoury sauce.

The word ‘Adobo’ is a borrowed Spanish word ‘Adobar’ meaning to marinade. When Spainards came to the Philippines, according to the book Memories of Philippine kitchens by Amy Besa and Romy Dorotan, a dish braised with soy sauce and vinegar already existed and they named the native dish Adobo because it resembled their adobo. 

There are many variations to Adobo now, it can be cooked with chicken, pork, seafood and vegetables. Traditionally Adobo is cooked with salt and vinegar, later on, soy sauce was introduced by growing communities of Chinese settlers in the Philippines and influenced the country’s cuisine. 

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Adobong Baboy - FoodwithMae-1


500g-700g pork belly
1 onion
6 garlic cloves (4 marinade + 2 saute)
250ml soy sauce
125 vinegar
4 bay leaves
¼ ground black pepper
1 tablespoon oil or pork fat/sebo



In a container, add diced pork, minced garlic, soy sauce, vinegar and ground pepper. Mix them all together making sure that the meat is covered in the marinade. Cover the container and leave in the fridge to marinate for 2 hours or overnight. The longer you marinate the adobo the better it will taste.



To cook the adobo, heat some oil in a pot, saute onions for a minute or until translucent, add garlic, cook for a another minute and then bay leaves and saute for a fextra minute. 




Add pork into the pot without the marinade at first. Cook the pork for about 10 minutes then add the marinade. Cover the pot and let it simmer for 45-50 minutes or until the pork is tender.



Once the pork is tender, it’s ready to serve! Adobo is best eaten with some boiled jasmine rice.

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