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Pork adobo
Put the pork in a heavy pot with the soy sauce, crushed garlic, bay leaves and peppercorns. Toss well and leave for 30 minutes if you have time.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Pork adobo take?
2 hr 10 min all in — 15 min prep, 1 hr 25 min cook, 30 min rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 6 people. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Easy.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Wheat, Soy. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Dairy-free, Nut-free.
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What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Dutch oven, Spider or strainer, Frying pan.
How much salt do I put in?
This recipe does not list salt as its own ingredient. Saltiness comes from Soy sauce — 80 ml. Taste at the end rather than adding a number we did not write.
How much vinegar?
120 ml (cane or coconut vinegar) of Vinegar.
How much soy sauce?
80 ml of Soy sauce.
How much brown sugar?
1 tbsp (optional) of Brown sugar.
What can I use instead?
Belly and shoulder → All shoulder. Leaner and less rich. Use the oil for the fry-off. Cane vinegar → Rice vinegar or cider vinegar. Rice vinegar is closest in strength. Cider vinegar adds a faint fruitiness.
What should I watch for?
Wet pork spits in hot fat. Pat it dry and keep a lid handy.
Any tips from this recipe?
Make it a day ahead. Adobo improves overnight, and the fat sets on top so you can lift some off before the fry. Cane vinegar is mild. With white distilled vinegar, use 90 ml and add 30 ml extra water. Leftovers, shredded and fried crisp, become adobo flakes for breakfast with garlic rice and egg.
Can I prepare this ahead?
Make it a day ahead. Adobo improves overnight, and the fat sets on top so you can lift some off before the fry.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.