This savory and tangy pork adobo is a beloved Filipino favorite that's easy to make at home. With simple ingredients and a rich, flavorful sauce, it's perfect for a comforting meal any day of the week.
Prep Time15 min
Cook Time1 hr 15 min
Total Time1 hr 30 min
Difficulty
Hard
Helpful Chef Tips
Marinate the pork for at least 30 minutes to let the flavors soak in.
Use a mixture of soy sauce and vinegar to balance saltiness and acidity.
Simmer the dish slowly on low heat to keep the meat juicy and tender.
Ingredients
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Why You'll Want This Again
A comforting blend of savory, tangy, and slightly sweet flavors that come together beautifully. It’s easy to make and requires just a few simple ingredients. Plus, the slow simmering makes the pork tender and full of rich taste.
Step 1
Tos the pork belly and pork loin in a big bowl with a tablespoon of groundnut oil to lightly coat the meat. Add in the garlic, ginger, red chile, peppercorns, brown sugar, bay leaves, and cumin, then mix in the diced apple, cider vinegar, and soy sauce. Give everything a good stir to make sure the pork is well coated, then pop it in the fridge to marinate for at least an hour, stirring it every now and then.
Step 2
When you’re ready to cook, heat the remaining tablespoon of oil in a deep pan over medium heat. Melt a tablespoon of butter in the pan and season with a pinch of salt and pepper. Toss in the chopped onion, bell pepper, and mushrooms, and cook them until they’re soft and fragrant, about five minutes.
Step 3
Add the pork along with all the marinade to the pan. Let it cook until the pork starts to brown, which should take around six minutes. Then stir in the lemonade, cornstarch, and bouillon to make sure the sauce covers the pork and veggies.
Step 4
Turn the heat down to low, cover the pan, and let it simmer gently for about an hour. You want the liquid to reduce and the pork to become tender but still a little pink in the center. If you have a meat thermometer, it should read at least 145°F (63°C). About ten minutes before it’s done, stir in the last tablespoon of butter for a nice, rich finish. Don’t forget to fish out the bay leaves before serving.
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ByRyan Parker
Ryan shares simple recipes made for everyday cooking and easy family meals.
Serving Suggestions
Serve with steamed white rice to soak up the flavorful sauce. You can also pair it with sautéed vegetables or a fresh cucumber salad to add a refreshing contrast to the rich meat.
Leftover Tips
Store leftovers in an airtight container and refrigerate for up to 3 days. The flavors often improve after a day. Reheat gently on the stove or in the microwave, adding a splash of water if the sauce has thickened too much.
Frequently Asked Questions
Can I use only one type of pork instead of both pork belly and pork loin?
Yes, you can use either pork belly or pork loin alone, but combining both gives a nice balance of fat and lean meat for better texture and flavor.
How long should I marinate the pork for best flavor?
At least one hour is recommended, but marinating longer, up to overnight, will deepen the flavors.
Can I substitute apple cider vinegar with another type of vinegar?
Yes, white vinegar or cane vinegar can be used as substitutes, but apple cider vinegar adds a milder, fruity taste.
What can I use instead of sparkling lemonade in the sauce?
You can replace sparkling lemonade with soda water mixed with a little lemon juice or plain lemon-lime soda for a similar effect.
Is it necessary to use cornstarch in the recipe?
Cornstarch helps thicken the sauce; if you prefer a thinner sauce, you can omit it.
How do I know when the pork is fully cooked but still tender?
The pork should be tender with a slight pink center, and the internal temperature should reach at least 145°F (63°C).
Can I make this dish spicier?
Yes, add more chopped red chile pepper or include other chili varieties to increase the heat.
What should I do if I don’t have chicken bouillon cubes?
You can skip the bouillon or substitute with a small amount of chicken broth or stock powder for added flavor.
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