FFE Magazine

Simple yet special Pork Adobo

small2The Adobo is originally a Spanish term for marinating raw food with different spices such as paprika, oregano, and garlic, with salt and vinegar to preserve its flavor. When the Spanish conquistadors arrived in the Philippines, it was the term they called the indigenous cooking method of stewing meat with vinegar and it has been known as adobo since. The original name for adobo is now lost in history. Interesting isn’t it?


Adobo is a versatile dish, you can make it with pork, chicken and even seafood such as Adobong Pusit! It is also very easy to prepare as you only have to mainly boil the meat with soy sauce, vinegar, pepper, garlic, and other simple ingredients.


For the Pork Adobo, the pork shoulder cut in chunks is the ideal portion to use as it absorbs more of the ingredients, making a more savory adobo! Check out the recipe for this famous Pinoy dish and let me know what you think!






  • 1 kg. Pork kasim (shoulder) cut into large chunks
  • 1/2 cup Water
  • 1/2 cup Soy Sauce
  • 1/4 cup White vinegar
  • 4-5 cloves Garlic, crushed
  • 1 Dried bay leaf




Combine water, soy sauce and vinegar in a casserole over medium fire


Add pork, garlic and bay leaf


Bring mixture to a boil then lower heat to simmer



Simmer over low heat until pork is tender


Remove bay leaf and serve it with rice


That’s it! Enjoy Pork Adobo!


pork adobo with eggs

pork adobo with eggs




Tita Kathy’s tip:


Try adding potatoes to your recipe for a more filling Adobo. Until next time!



Leave a Reply


Important Advisory

Happy Regalo Information

Heavenly Matters1

Beauty and Fashion

21mar sidebar2




100-yrs-beauty-4-12-14 - Copy

important advisory


 how they do it




Weather Forecast

Philippine Peso Converter
Philippine and European Times