Recipe by joy
"Pork in a tasty Adobo sauce is great smothered over white jasmine rice!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
distilled white vinegar
fresh-ground black pepper
2 1/2 pounds
lean pork, cut into 1 inch cubes
small green beans, trimmed
the original filipino adobo has no ketchup....
I was born, raised and still living in the Philippines. I know there are several regional versions of adobo here but I never heard of any with catsup in it. Some of your reviewers were right. It's also too salty. You may do away with the salt. The ratio of vinegar to soy should be 1/2 cup vinegar to 1/4 cup Filipino soy (the Silver Swan brand being the best, if you can get it Stateside). Also, I find the bay leaves too overpowering,1 or 2 would do. Whole peppercorns are usually used and adding pork liver (cut into 1 inch x 2 inch pices) provides a richer and thicker sauce. I usually add more garlic than suggested. Traditionally, adobo does not have vegetables added to the meat. Vegetables are side dishes to compliment it.
The recipe is somewhat incomplete.There is no ketchup is this original dish and you need to use filipino soy sause which is much lower in salt than chinese soy. There is a packet of seasoning for pork adobo at your local asian store made for this dish. cj
I followed the recipe except that I used a little less pork than was called for. We couldn't even eat the pork because it was so incredibly salty! I didn't add any salt, so it was just the soy sauce I used. B/c the other 2 reviews didn't mention the saltiness, I wonder if it is the type of soy sauce I used (an authentic Chinese brand). I'm giving this 2 stars and not 1 star, thinking that the recipe might have good potential if not for the soy sauce I used that made it 10 times too salty to eat!
I gave this rating with my modifications. This receipe was very easy and tasted just the way my grandmother used to make it after I made some changes. 1st of all forget the Catsup that is just not part of Adobo. 2nd I used low salt soy and decreased it to 1/2 a cup. You can always add it is hard to take away. When I made it the first time with all the soy it was just way to salty. The last thing I did was add potatoes about 30 minutes before it was done. I did not use the string beings.
I thought I would try it as I grew up with Pork Adobe and was looking for an easy recipe. However, the ketchup ruined it for me.
I reduced the soy sauce because of other reviews saying it was too much. My husband says it tasted just like the adobo he grew up eating.
Does the recipe call for tomato ketchup or the Filipino banana-based ketchup? I don't particularly care for the tomato in this dish. Also, too much vinegar and soy in this recipe for my tastes. I'd prefer 1/2 c vinegar and 1/4 c soy.
* Percent Daily Values are based on a 2,000 calorie diet.
Filipino Pork Adobo
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 139
Recipes for baked ham, deviled eggs, and oh-so-cute treats.
The best ways to enjoy what’s in season right now.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
Discover the secrets to making succulent sweet and sour pork.
See how to make a lighter, easier version of sweet and sour pork.
Like Filipino egg rolls, they're stuffed with tasty pork and cabbage and fried.