Pork
Easy Pork Adobo Recipe (Filipino Stewed Pork Belly w/ Eggs)
Pork Adobo is a quintessential Filipino dish that encapsulates the rich culture and vibrant flavors of the Philippines. This braised pork delicacy balances the salty, sour, sweet and savory taste profiles that Filipino cuisine is renowned for.
The comforting combination of tender pork, tangy vinegar and aromatic garlic makes Pork Adobo a satisfying family favorite. Its simplicity and deliciousness have made it a staple in Filipino homes for generations.
This article dives into the origins, significance and recipes for this beloved Filipino adobo. Let’s explore why Pork Adobo stirs up feelings of warmth, home and heritage with every bite.
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The History and Origins of Pork Adobo
Pork Adobo traces its roots back to the Spanish colonial era in the 16th century. When Spain colonized the Philippines, adobo was developed as a meat preservation technique:
- Vinegar and garlic used for marinating and tenderizing tough game meats
- Salt and soy sauce helped preserve meat without refrigeration
- Cooking in its marinade allowed meat to last longer
Over time, Filipinos adapted the adobo technique into a culinary tradition using local ingredients. Signature flavors evolved:
- Soy sauce and vinegar provide saltiness and tartness
- Garlic, pepper and laurel infuse aromatics
- Coconut milk adds richness and body
- Brown sugar balances with a subtle sweetness
These complex flavors made Pork Adobo a cornerstone of Filipino cuisine and the national dish of the Philippines.
How to Make Pork Adobo with Pork Belly and Eggs
This classic Filipino Pork Adobo pairs fatty pork belly with quail eggs for delicious meatiness.
Ingredients
- 1 lb pork belly, cut into 2-inch cubes
- 1⁄4 cup white vinegar
- 1⁄4 cup soy sauce
- 5 garlic cloves, crushed
- 2 bay leaves
- 1 tbsp whole peppercorns
- 1 cup chicken broth
- 1 tbsp brown sugar
- 6 hard-boiled quail eggs, peeled
- Cooking oil
- White rice, for serving
Instructions
- Combine the pork belly, vinegar, soy sauce, garlic, bay leaves, peppercorns and chicken broth in a bowl. Marinate for at least 1 hour, or overnight.
- Heat oil in a pan over medium-high heat. Brown the pork pieces on all sides, about 3 minutes per side.
- Pour the marinade into the pan and add brown sugar. Bring to a boil, then reduce heat and simmer for 45-60 minutes.
- Continue simmering until sauce is thickened and pork is extremely tender.
- Add quail eggs and simmer 5 more minutes.
- Serve Pork Adobo over steamed white rice.
The key is long, slow braising to let the pork absorb the complex flavors of the marinade. The quail egg addition lends a rich, velvety texture. This soulful Pork Adobo is a true taste of the Philippines.
Serving Pork Adobo
In the Philippines, Pork Adobo is served communally, with the piping hot pan placed on the table over rice. Some traditional fixings are:
- Steamed rice – The perfect base to enjoy Pork Adobo
- Atchara – Pickled green papaya for crunch
- Bagoong alamang – Shrimp paste as a condiment
- Sliced tomatoes – For freshness to cut richness
There are also creative modern plating ideas, like:
- Adobo fried rice – Infused with adobo flavor
- Adobo pho or ramen – Over noodles in broth
- Adobo tacos or sliders – In mini tortillas or buns
- Adobo poutine – Topped on fries and cheese curds
No matter how it’s served, Pork Adobo is meant to be enjoyed communally with family and friends.
Why Pork Adobo is a Comfort Food
For Filipinos, Pork Adobo evokes feelings of home, family and tradition.
- Scents spark childhood memories of home cooking
- Slow simmering takes patience and care
- Sharing a meal represents bonding
- The simple, hearty flavors are universally appealing
- Adobo connects people to their cultural heritage
This soulful dish brings people together through generations of memories, meaning and comfort. It represents the hospitality and vibrancy of Filipino culture distilled into a flavorful stew.
Conclusion: Pork Adobo
Pork Adobo beautifully captures the essence of Filipino cuisine and culture – a perfect balance of sweet, salty, sour and savory flavors simmered into a comforting stew. Made with care and shared communally, this adobo links people to food traditions while creating meaningful new memories.
Ingredients
- Main Ingredients:
- 1 pound pork belly, cut into 1-inch cubes
- Marinade/Braising Liquid:
- ½ cup soy sauce (preferably low-sodium)
- ½ cup white vinegar
- 1 tablespoon whole black peppercorns
- 5 cloves garlic, crushed
- 1 bay leaf
- Other Ingredients:
- 1 tablespoon cooking oil
- 1 medium onion, sliced (optional)
- Hard-boiled eggs, peeled and halved (4-6)
Instructions
- Marinate the Pork: In a large bowl, combine the soy sauce, white vinegar, black peppercorns, crushed garlic, and bay leaf. Add the pork belly cubes and toss to coat them evenly. Cover the bowl and marinate for at least 30 minutes, or preferably overnight for deeper flavor.
- Sauté the Pork (Optional): Heat the cooking oil in a large pot or Dutch oven over medium heat. You can choose to brown the pork belly in batches for a crispier texture (optional). Remove the pork from the marinade and sear on all sides for 3-5 minutes per side. Set the browned pork aside.
- Simmer the Adobo: If you didn't brown the pork, add it directly to the pot along with the marinade. Bring to a boil, then reduce heat to low, cover the pot, and simmer for 40 minutes to 1 hour, or until the pork belly is tender and cooked through.
- Add the Eggs (Optional): In the last 10 minutes of simmering, add the hard-boiled and halved eggs to the pot. Gently simmer to allow the eggs to heat through and absorb some of the adobo flavors.
- Adjust Seasoning: Once the pork is tender, taste the adobo sauce and adjust seasonings with additional soy sauce, vinegar, or black pepper if needed. The adobo sauce should be slightly sweet, salty, and sour with a hint of peppery heat.
- Serve: Transfer the adobo to a serving dish and spoon the sauce over the pork and eggs. Serve hot with steamed rice.
Notes
- Marinating: Marinating the pork overnight allows the flavors to penetrate deeper for a more flavorful adobo.
- Optional Browning: Searing the pork belly adds a nice caramelized flavor and crispy texture to the edges. However, this step is optional.
- Adjusting Acidity and Sweetness: You can adjust the amount of vinegar and soy sauce depending on your preference. Add more soy sauce for a richer and saltier flavor, or add more vinegar for a tangier adobo.
- Eggs: Adding hard-boiled eggs is a popular variation of pork adobo. You can adjust the amount of eggs based on your preference.
- Leftovers: Leftover pork adobo can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pot on the stovetop until warmed through. The flavors tend to develop further over time, making leftover adobo even tastier.
Nutrition Facts
Pork Adobo Recipe (Filipino Stewed Pork Belly w/ Eggs)
Serves: 4-6 servings
|
Amount Per Serving: Per Serving
|
||
|---|---|---|
| Calories | 500-600 kcal | |
| % Daily Value* | ||
| Total Fat 30-40 g | 46.2% | |
| Saturated Fat 15-20 g | 75% | |
| Trans Fat 0g | ||
| Cholesterol 200-250 mg | 66.7% | |
| Sodium 800-1200 mg | 33.3% | |
| Total Carbohydrate 10-15 g | 3.3% | |
| Dietary Fiber 1-2 g | 4% | |
| Sugars 10-15 g | ||
| Protein 40-50 g | ||
| Vitamin A Moderate | Vitamin C Low | |
| Calcium 100-200 mg | Iron 6-8 mg | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Vietnamese food recipe
Hello! I’m Christine Ha – a food nerd in love with eating, cooking, photography, science, and culture.
Vietnamese food was always on the table when I was a kid, but I didn’t really care for it until my late teens (what a waste!). I was a super picky eater and mostly just wanted fast food. Somewhere down the line I flipped a switch, and now home-cooked food is something I appreciate so much more. ⮕About me