Philippine Pork Adobo

Philippine Pork Adobo served with Rice

Here is Companion Craig's easy and very tasty Philippine Pork Adobo recipe. If you fancy trying something a bit different this recipe is for you. It is simple to make and can be altered to your taste by adding chilli or using chicken, beef or even veg.

Recipe makes - 4-5 portions

Preparation time - 1 Hour 20 minutes 

Total cooking time - 1 hour 

Ingredients for Pork Adobo

  • 750g-1kg of Diced Pork Belly
  • 1 Large White Onion
  • 2 Large Garlic Cloves
  • 20g of Finely grated Fresh Ginger
  • 2 Bay leaves
  • 1 Tablespoon of Demerara Sugar
  • 70ml of Dark Soy Sauce
  • 70ml Cider Vinegar or White Wine Vinegar
  • 120ml of Cold Water
  • 2 Tablespoons of Coconut Oil or Vegetable Oil
  • Sea Salt & Ground Black Pepper to taste

Step 1 – Prepare Vegetables

Firstly take the onions and slice them in half, this makes it easier to remove the skin. Then cut each end of the onion off and thinly slice in one direction. Once you have done that, slice the onion in the other direction to make small diced pieces. 

Next use a grater to grate the fresh ginger into a fine paste. Make sure you cut off the skin before grating.

Then use a garlic crusher, grater or knife to prepare the garlic into fine chunks/ paste. 

Top tip - If you are using a knife to prepare the garlic, add a few crystals of sea salt to the chopped garlic and smooth your knife over the garlic and salt crystals to make a smooth garlic paste. 

Crushed garlic

Step 2 - Prepare the meat

If you have bought pork belly slices all you have to do it cut the slices into chunks. However if you have bought a larger piece of pork belly then simply dice the meat into 2-3cm chunks.

Step 3 - Bring all the ingredients together

Now that the prep is done, all you have to do now is put all of the ingredients together to marinade the meat. Firstly add the pork belly into a large bowl or pan then add in the onions, garlic, ginger, bay leaves, dark soy sauce, cider or white wine vinegar, water, sugar and seasoning. If you like a bit of heat, why not add in some fresh chilli!

Stir all of the ingredients together to combine and to ensure all of the meat has been coated in the marinade. Cover the bowl or pan with a lid or cling film and put it in the fridge to marinade for around 1 - 2 hours.

Start to add all of the ingredients to the pan

All the ingredients of Pork Adobo

Step 4 - Start cooking

Place all of the ingredients into a large pan and place on a medium heat on the hob and cover with a lid. Simmer for around 50 minutes, checking and stirring the ingredients every 10 minutes or so.

Pork Adobo cooking on a medium heat

Simmer with a lid for around 50 minutes

Step 5 - Serve

After around 50 minutes your dish should be ready. The pork should be tender and cooked throughout and the marinade should be dark brown in colour. Serve your pork belly Adobo with rice for a delicious Asian dish. 


Rice

Ingredients for Rice

  • 500g of Basmati Rice (or Thai Jasmine)
  • 500-700ml of Water
  • Salt

Step 1

Place your pan of cold water on a medium/high heat and leave for around 5- 10 minutes until the water has begun to boil. Once the water is boiling, turn the heat down slightly and add in the rice with a pinch of salt. 

Place a lid on the pan and simmer for around 10 minutes until the rice is soft and has soaked up all of the water. If the rice is still lightly firm add a bit more boiling water and simmer for a few more minutes. 

Step 2 

Once the rice is soft and fluffy, it is ready to be served. 

Serve the rice with Pork Adobo and spring rolls


Thank you for using Companion Craig's recipe, we hope you enjoy trying this delicious Philippine dish! Send us a picture of your Pork Adobo and we'll feature it on our Social Media!

We will be posting a new recipe that has been created by an Emmaus South Wales Companion every month. We want to share and celebrate our Companion's skills and help you make delicious meals. Keep an eye out on our social media for the next recipe.

* Images taken for this recipe were taken whilst Companion Craig was cooking the dish for 14+ Companions. Images do not represent quantities that should be expected when cooking this recipe.