FILIPINO PORK ADOBO | Dad’s adobo recipe

I’ve finally learned how to cook my Dad’s delicious Pork Adobo! If you’ve never had Filipino adobo, it’s tender pieces of meat, braised in soy sauce and vinegar. It’s savory, tangy, incredibly flavorful!!! And best served over rice!

Pork adobo

3 lbs boneless pork shoulder country style ribs, trimmed of excess fat and cut into 1 inch cubes*
8-10garlic cloves, smashed and rough chopped
1/2 cup Kikkoman soy sauce
3/4 cup vinegar
1 1/2 cup water
Black pepper

Directions
Place pork, garlic, soy sauce, vinegar, water and some oil in a pan and sprinkle in some black pepper. Do not stir!
Bring to a boil, cover and let simmer between medium and medium low heat for 20 minutes.
After 20 minutes remove lid and stir. Cover and cook for another 30 minutes, stirring occasionally.
Remove lid and increase heat to high. Continue to cook until sauce has reduced and thickened, about 3-5 minutes. Serve over rice.

Note
*I used about 3.75-4 lbs boneless pork country style ribs which equals to about 3 lbs after trimmed of excess fat.

Instagram

[grzanewyrko]

WHO IS NOT FILIOINO HERE BUT LOVE ADOBO?

[TheOriginalRick]

Fairly similar to our recipe. We don't use as much water, and adding a bay leaf is very important. My wife doesn't trim the fat as closely, as she considers it some of the best part of the eating. When our daughter was in college she taught many of the girls how to cook adobo in the dorm kitchen. She would get hungry for a taste of home, and as she was cooking it the girls would wander down to see what that delicious odor was. We always feel pity for those who have never tasted adobo.

[priscillahernandez]

I made this last night and left it overnight I just took it out to see the results and beautiful and tastes delicious yummy thank you so much I always wanted to learn how to make this and now I know thank you God Bless 🙏😋

[JiggyJerms]

Nice simple recipe, don’t forget to add bay leaves tho!!

[AllanTingey]

I’m certainly not going to pass up some authentic Filipino home cooking. Can’t wait to try it!

Sorry so many in the Philippines are suffering today. What a terrible storm! Hope your friends and family are okay.

[Mrtahtkuf]

Amazing like you said so easy to make and the flavor 🎉

[Gingernaut]

We always add long bean and potatoe to ours. Im surprised you didnt add bay leaf. It probably doesnt change the flavor but ive always seen it used.

[bluemarshall]

I still use the traditional Pinoy sauce (Toyo) and vinegar. And when 5he pork is soft and tender set aside the sauce let if fry a little bit and put back the sauce and don't forget to put a bit of sugar too

[robertgarlington]

Was easy to make and very delicious. And yes, you must have steamed rice with this dish, it's so good!

[gurbie]

I use Filipino soy and vinegar for mellower flavor. If use use a fatty cut, you dont have to add oil. And two bay leaves of course. You can leave it saucy, or dry it out a little at the end.

[helendorsey]

We would go over to the West side and order us some pork odobo to go. The order always had a generous serving of white gravy with the rice.

[allynsworld]

This is my mother way in cooking adobo

[bobhuston]

Is it necessary two add oil ? And you didn’t add sugar? Looks good!

[darlabrown]

Can I use pork stew meat? I went to the store and they had the pork country style ribs with bone. And it only came with two. So I opted for the pork stew meat.

[gzqfjfi]

Bakit maasim kahit di ko naman hinalo for 25 mins?

[hpizpyf]

The owner of this video please redo this because I made mistakes following you. Thank god I have common sense

[darlabrown]

Well... i made it. But it didnt come thick 😔

[byteme]

Better with pork belly. lots of fat and the skin left on. Half dark and half light sauce too.

[PDXTundra]

The oil is used for browning the pork. Also, you used the wrong soy sauce and vinegar. You need to leave the fat on the pork. Please review simple adobo recipes on YouTube and try again.

[MarkDavisCFM]

Lol, trim the fat off? I am an American in America and I use Filipino Datu Puti soy and vinegar in my adobo.