Filipino Pork Adobo Recipe

Pork Adobo is probably the most well known dish to come out of The Philippines. Its known for its tender pork pieces simmered in a rich, tangy, and savory sauce. The best part? It’s incredibly easy to make, and it’s one of those recipes where the flavors just get better the next day. Not a fan of pork? You can easily substitute it with chicken or even firm tofu. 

In this version, we’re adding hard-boiled eggs, making it an even heartier and filling meal. Serve it over a bed of steamed rice, and you’ve got yourself a comforting, home-cooked meal that’ll definitely hit the spot. 

Ingredients:

• 2 lbs pork belly or shoulder, cut into bite-sized pieces
• 1/2 cup soy sauce
• 1/3 cup vinegar (white or cane vinegar)
• 6 cloves garlic, minced
• 1 onion, chopped
• 2 bay leaves
• 1 tsp black peppercorns
• 1 cup water or chicken broth
• 4 hard-boiled eggs, peeled and sliced
• 2 tbsp cooking oil
• Steamed white rice, for serving

Instructions:

1. Marinate the Pork:

   • In a large bowl, combine the pork pieces with soy sauce, half of the minced garlic, and bay leaves. Let it marinate for at least 30 minutes, but ideally, let it sit for a couple of hours or overnight in the fridge for more flavor.

2. Brown the Pork:

   • Heat the cooking oil in a large pot or Dutch oven over medium heat. Once hot, add the marinated pork pieces (reserve the marinade) and cook until they are browned on all sides. This step helps to seal in the flavor and gives the pork a nice texture.

3. Sauté the Aromatics:

   • Push the browned pork to the side of the pot and add the remaining garlic and chopped onion. Sauté until the onions are softened and fragrant, about 3-4 minutes.

4. Add the Marinade and Simmer:

   • Pour in the reserved marinade, including the bay leaves, and add the vinegar, black peppercorns, and water or chicken broth. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 40-45 minutes, or until the pork is tender.

5. Add the Hard-Boiled Eggs:

   • Gently stir in the sliced hard-boiled eggs, making sure they get coated in the adobo sauce. Let the dish simmer for another 5-10 minutes to allow the flavors to meld together.

6. Serve:

   • Serve the pork adobo over a generous portion of steamed white rice, making sure to spoon plenty of the rich, flavorful sauce over the top. Feel free to garnish with green onion. 

Wondering what wines you can pair with Filipino Pork Adobo? 

Pinot Noir
Pinot Noir is a versatile red wine that pairs well with all sorts of dishes. Its light to medium body and bright acidity make it a great match for the tangy, umami flavors in Pork Adobo. The wine’s red fruit flavors like cherry and raspberry can balance the dish's savory and slightly sweet notes, while its earthy undertones enhance the soy sauce and garlic in the adobo.

Riesling
More of a white wine fan? A slightly off-dry Riesling can be a great pairing as well. The subtle sweetness of the Riesling can counterbalance the vinegar’s acidity in the adobo, while the wine’s citrus and stone fruit flavors complement the dish’s garlic and soy sauce. Also, the wine’s bright acidity can cut through the richness of the pork, providing a refreshing contrast.

Whether you’re new to Filipino cuisine or looking to perfect a classic, this Pork Adobo recipe is a must-try! 

Contributed by Ray Ibanez, E-Commerce Manager for Plume Ridge Bottle Shop.