Recipe for Pork Adobo

Adobo is the national dish of the Philippines. It is a dish partially influenced by the Spaniards and Chinese as evident by its name and the use soy sauce as one of its ingredients. It is a simple dish, easy to cook, but its aroma from the combination of vinegar, garlic and soy sauce is guaranteed to make your mouth water once you smell it. It is always served with steamed rice and either pork or chicken maybe used, though there are variations that use fish and vegetables.

Preparation Time: 45-85 minutes, 6-8 servings


2 lbs pork, cut up in 1 1/2 inch wide by 2 inches long

1 cup soy sauce

2 tbsp olive oil

1 cup soy sauce

1/4 c. vinegar

2 cups of water, or as needed

4 hard boiled eggs

2 tbsp olive oil

2 cloves garlic

2 cups of water or as needed


Using a frying pan, saute garlic until golden brown. Add in pork and fry until brown and until water dries. Add black pepper, sugar and soy sauce. Simmer until soy sauce is absorbed by the meat. Mix and add water to simmer until pork is tender. When sauce thickens, add vinegar. Simmer again for 5~8 mins. Put in hard boiled eggs. Serve with steamed rice.


For a family of four, you would normally use 6-8 pieces of hard-boiled eggs. Hard-boiled eggs are optional, it is not always added and including this ingredient varies per family.

Do not add the vinegar during the early stages of cooking. Doing so will make the process of tenderizing the pork longer than what would it normally be.

This dish is a good source of protein, especially for those people on a low carbohydrate diet.

This can be cooked with a combination of pork and chicken. Using chicken only is okay, too.

When grocery shopping for vinegar, try to get native palm vinegar available at Asian grocery stores. If not, use apple cider vinegar.

We have hundreds of Filipino recipes available at Ben Santones is a Filipino born and raised in the Philippines but now lives in Tracy, CA. He is the creator of, which aims to share Filipino recipes to people of all cultures around the world.

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