Authentic Pork Adobo- Nana’s Recipe
Pork Adobo: A Celebration of Filipino Culinary Heritage
Pork Adobo isn’t just a dish; it’s a narrative of the Philippines’ rich cultural tapestry, a timeless recipe that continues to bring people together. As the national dish of the Philippines, it holds a special place in the hearts of Filipinos and food lovers worldwide. Its savory, tangy, and slightly sweet flavors perfectly balance, creating a comforting meal that’s both simple and sophisticated.
The Origins of Adobo
The word "adobo" is derived from the Spanish term "adobar," meaning "to marinate." When Spanish colonizers arrived in the Philippines in the 16th century, they noticed the locals preserving food using vinegar and salt—a technique well-suited to the tropical climate. The Spaniards called this method "adobo," though the dish itself predates their arrival. Over time, soy sauce was introduced, likely influenced by Chinese traders, giving adobo its distinctive umami-rich profile.
Adobo Across Generations
Every Filipino family has its own unique take on adobo, making it more than just a recipe—it’s a deeply personal tradition. Some prefer a 1:1 ratio of soy sauce to vinegar for a balanced flavor, while others enjoy a tangier taste with a 2:3 ratio. Ingredients like coconut milk, potatoes, or chilies are added in certain regions, showcasing the diversity of Filipino cuisine. Whether cooked with pork, chicken, or a mix of both, adobo is a dish that’s passed down and cherished through generations.
This is a family recipe from Filipino chef, @Gregsoncooks, on Instagram. His Nana’s adobo is a classic version that highlights the tangy signature of vinegar while embracing the savory depth of soy sauce. Although Nana also uses chicken, pork belly is just as delectable, with its tender, melt-in-your-mouth texture after slow braising.
Why Pork Adobo is a Global Favorite
Adobo has transcended its origins to become one of the most recognizable Asian dishes worldwide. Its straightforward preparation, pantry-friendly ingredients, and bold, comforting flavors make it universally appealing. It’s also versatile—great for weeknight dinners or celebratory meals. Pair it with steamed rice, and you’ve got a dish that satisfies every time.
Ingredients:
600 g (about 1 ½ pounds) pork belly, cut into 1 cm cubes
½ cup white vinegar
¼ cup soy sauce
1 tsp brown sugar
4 cloves garlic, smashed/roughly chopped
1 medium onion, sliced (optional)
1 tsp black peppercorns, lightly crushed
2 bay leaves
½ cup water (or more, as needed)
1 tbsp oil (optional, for searing)
Instructions:
Marinate the Pork: Combine the pork belly, soy sauce, vinegar, garlic, and peppercorns in a large bowl. Toss well to coat the pork evenly, cover, and refrigerate for at least 30 minutes or overnight for deeper flavor.
Brown the Pork: Heat the oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Remove the pork from the marinade (reserve the marinade), and sear the pork on all sides until golden brown. This step is optional but adds depth to the flavor.
Simmer the Adobo: Add the reserved marinade, water, bay leaves, and optional onion to the pot. Bring to a boil, then reduce the heat to low, cover, and simmer for 40–60 minutes, stirring occasionally. Check periodically to ensure the liquid doesn’t dry out, adding a little more water if needed. Depending on pork cube size and how many total lbs of pork you have, it may take slightly longer up to an hour and half or so.
**The pork belly skin should be soft and easily pierce-able with a fork!Thicken the Sauce: Once the pork is tender, uncover the pot and continue simmering to reduce the sauce to your desired consistency. Stir in the brown sugar during this stage and adjust with additional soy sauce or vinegar if needed to balance the flavors.
Serve and Enjoy: Transfer the pork adobo to a serving dish and spoon the rich sauce over the top. Serve hot with steamed rice.