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Philippine-style Adobo


  • The day before serving, whisk the rice wine vinegar with 3 tbsp soy, the ground pepper, bay leaves and garlic in a large bowl. Add the pork and toss until well coated. Then cover with clingwrap and refrigerate overnight, stirring now and again.
  • When ready, transfer the pork and any juices to a large heavy-bottomed pot with 2 cups stock. Mix well and bring to the boil. Then turn the heat down and gently simmer for about 1¼-1½ hours until the meat is very tender, adding more stock if needed.
  • Strain the pork well, remove the bay leaves and return the liquid to the pot with the tomatoes and 1-2 tbsp soy. Mix well and cook until reduced. Taste for seasoning.
  • At the same time, heat a little oil in a heavy-bottomed pan and fry the pork in batches until a little crispy.
  • Then return the pork to the sauce with the parsley. Stir and briefly cook to heat.
  • To serve, spoon mounds of steamed rice on individual plates and top with the pork and plenty of the sauce.


  • ½ cup rice wine vinegar
  • 4-5 tbsp soy sauce
  • 1 tbsp ground pepper
  • 2-3 bay leaves
  • 10 garlic cloves, crushed
  • 1¼ kg pork shoulder, cubed
  • 2+ cups chicken stock
  • ½ can diced tomatoes
  • vegetable oil
  • 1 tbsp chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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