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Pork (or Chicken) Adobo

It’s that time again!  You know the drill, so link up (pretty please).

You have Lisa from Privilege to thank for today’s Make Ahead Monday.  She’s been telling me about this wonderful recipe for a traditional Filipino dish called Pork Adobo for some time now.  The first time she mentioned it, I looked the recipe over and was kinda “meh” about it.  Pork, onions and garlic cooked in vinegar and soy sauce?  That’s it?

I decided to look it over again on Friday when Lisa linked to it and my Potted Chicken recipe as the two dishes she’d serve if she could have Dorothy Parker, Oscar Wilde and Donald Trump for dinner.  (By the way – thank you for that, Lisa; it drove a bit of new traffic my way and I appreciate it.)  At any rate, Beloved had been (hopefully) reminding me that we had quite a few packages of country-style pork ribs in the freezer so I threw caution to the wind and decided I’d make it.  What the heck – if we didn’t like it, I figured I could always repurpose the leftovers into another dish the family would find palatable.

I needn’t have worried, because it was delicious.  Even my picky eaters wolfed it down!

To be fair, I Googled “pork adobo” before making it, and there appear to be many variations of the dish.  It is traditionally made with pork or chicken, and I’ve included options for both, but it is often made with other meats and seafood, such as squid and goat (will you get a goat option eventually?  Maybe.).  A lot of the recipes called for pork belly, which I am hesitant to use (I’m a bit of a pork belly miser) and many called for the addition of brown sugar, which I could have substituted with coconut sugar, but decided to leave out.

Again, this is one of those dishes that tastes even better the next day – I had it for breakfast over grated cauliflower, Jolly had it for lunch wrapped in a flour tortilla, and I had it again for dinner, chopped and cooked in with some scrambled eggs – all of it absolutely delicious.  You just can’t go wrong with this one.

Oh, and have I mentioned it’s absurdly easy?

Pork Adobo

5.0 from 2 reviews
Pork (or Chicken) Adobo
Serves: 8
  • 4 pounds pork country-style ribs or 4 pounds chicken (cut into pieces)
  • 1/2 cup rice vinegar
  • 1/2 cup wheat-free tamari or soy sauce
  • 1 cup water
  • 3 bay leaves , crumbled
  • 2 teaspoons whole peppercorns
  • 4 cloves garlic, roughly chopped
  • 1 medium onion, roughly chopped
  • 3/4 teaspoon freshly-ground black pepper
  1. Bring the pork or chicken to room temperature.
  2. Combine all ingredients in the slow cooker.
  3. Cook on high for two hours; reduce heat to low and continue cooking for four to six additional hours.
  4. Serve with steamed rice, or sauteed riced cauliflower.
  5. Nutrition (per serving): 341 calories, 12.9g total fat, 167.8mg cholesterol, 1160.7mg sodium, 950.4mg potassium, 9.7g carbohydrates, <1g fiber, <1g sugar, 49.3g protein.



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