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Pork Adobo Recipe

This Pork Adobo recipe is the Filipino national dish and was brought to Hawaii in the early days. Green pepper strips or fresh spinach can be added five minutes before the meat is done. You can substitute chicken or beef in this dish and you can cook everything ahead and reheat when your guests arrive. Cooking At The Academy - 1991
Course Main Course
Cuisine Pork
Keyword pork adobo, Filipino national dish
Prep Time 4 hours 15 minutes
Cook Time 55 minutes
Total Time 5 hours 10 minutes
Servings 6 serves


  • 2 pounds lean pork cut into 1-inch cubes
  • 2 tablespoons oil
  • 1 medium onion chopped fine
  • 3/4 cup chicken broth


  • 5 cloves garlic peeled
  • 3/4 cup red wine vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 4 bay leaves


  • Trim any remaining fat from the pork and cut into 1-inch cubes
  • To prepare marinade, mince the garlic and place in a bowl. Add the vinegar, soy sauce, fish sauce and bay leaves, stirring to combine. Add the pork, turning to coat all sides, cover and marinate in the refrigerator for 3 to 4 hours.
  • Remove the pork from the marinade and drain, reserving the marinade liquid.Heat the oil in a heavy, 4-quart saucepan over moderate heat. when the oil is hot, add the pork and saute until well browned.
  • Meanwhile, slice the onion thinly. Add to the pan and saute for 5 or 6 minutes or until translucent and soft. Add the reserved marinade and the chicken broth. Reduce heat, cover and simmer for 18 to 20 minutes.
  • Remove the pork and transfer to a warm oven. Skim off and discard any surface fat and place the pan over moderate heat. Cook for 5 to 8 minutes or until sauce has thickened and reduced to one-half. Return the pork to the sauce, stirring to combine. The adobo is now ready to serve.
  • See note for presentation.


For a special presentation, lightly oil a round gelatin mold, fill the ring with the steamed rice (seasoned with 2 tablespoons black sesame seeds) and pack firmly,.
Un-mold the rice onto the center of a warm platter and ladle the pork adobo into the center of the ring.