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
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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18 thoughts on “Pork (or Chicken) Adobo”

  1. Hey! Hooray! My pleasure to post your potted chicken, and thank you so much for sharing the Pork Adobo! I made it yesterday myself:). If you like it spicy, add a little can of, yes, adobo-cooked peppers:).

  2. I think this will go over amazingly with my crew, too! Definitely bookmarking this to make later.
    Is there any other cut of pork you think would work well for this, Jan?

    1. Alex, most of the recipes I saw that called for a certain cut of meat called for pork belly. However, I think any reasonably fatty cut would work – pork shoulder, cut into cubes, would probably be great.

      1. I agree with Jan – make sure you go for a cut that is a bit fatty though, like a shoulder, or even a shank piece. If you try to make this with a regular pork loin, you may find you need to add additional fat to the meat so it won’t dry out.

  3. Oh boy…I posted Magic Coconut Bars. Definitely great for a Make Ahead treat for lunchboxes and such…not great because they won’t last that long! I made a batch of these and packaged them up in two’s for Valentine treats…really needed to just get them the heck out of the house!!!!

    1. Andrea, I saw that recipe on your blog and had to leave immediately – I was afraid if I lingered I’d realize I had everything to make the bars. And I make the Magic Coconut Bars, I will eat the Magic Coconut Bars…

  4. This was really tasty. Funny kick you have me on – instead of a steak marinade last night I used some Adobo seasoning (salt, garlic, onion, pepper, oregano, tumeric, and bay) for the Bison rib eyes. They were superb – just ask DD!

  5. Why are you truncating your feed now? : (
    Chicken and Pork Adobo is one of my favorite recipes handed down from my mom. (Her recipe calls for both chicken and pork.) It also has coconut milk in it – delicious!
    I make it at least once each winter. (Our winter is about 3 days long so that says a lot!)
    : )

    1. I’m truncating my feed as an SEO measure. I know that sounds weird, but it works. 😉

      Adobo with coconut milk? Ooooooo!

    2. Only a couple of months into paleo and am loving all the new and bold flavors. Definitely not boring! Except for the sides- have to figure out a better rotation to keep my huge family happy (dh & 7 kiddos). Curious about the coconut milk addition- that sounds delicious, but I’m a little unsure how much to add? Can anyone help? Thanks! And thanks so much for this recipe- planning to make it next week when we come back from vacation!

  6. Here in LA we have a HUGE Filipino population, including half of my church choir, so I have had adobo many times, but never made it! I’ve had friends who told me it was SO easy to make, but I didn’t believe it because it was so tasty. Well, I have now printed out your recipe, and I WILL make it this week!

    1. Yay! I think you should. I was really surprised at how delicious this was, especially considering how easy it was to make.

    1. Susan, thank you so much for linking up your Tandoori-style chicken recipe! I agree – it’s perfect for Make Ahead Monday. And it looks delicious!!

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