Reviewed: Nov. 8, 2011

Taste wonderful, but way too salty... Next time I'm only going to use 1/4 cup of lite Soy Sauce and 3/4 cup water

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Reviewer:

Paul

Reviewed: Jan. 22, 2011

Excellent! We loved this recipe!

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Reviewer:

janaluwho

Cooking Level: Intermediate

Home Town: Kettering, Ohio, USA

Living In: Centerville, Ohio, USA

Reviewed: Sep. 5, 2010

This recipe was good, but it ended up tasting really salty, I'm not sure if that was because it only took 1 hour to cook instead of 2 1/2 hours. After one hour on the stove on low, all of the liquid was gone and it started to burn.

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Reviewer:

LINDAN18

Reviewed: Apr. 18, 2010

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.

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Reviewer:

Conniep

Cooking Level: Intermediate

Reviewed: Jan. 23, 2010

This actually turned out pretty good for me, with a few modifications. I left out the ketchup because that just doesn't sound appealing to me. I used low sodium soy sauce, distilled white vinegar, and a little bit of rice vinegar to add some sweetness. I used whole peppercorns instead of ground black pepper. After simmering the pork I fried it in a little bit of olive oil (as is traditionally how it's done) allowing the sauce to reduce and thicken a bit. I left out the green beans as well.....didn't seem like it went well.

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Reviewer:

KEVINCOOK

Cooking Level: Expert

Home Town: Rota, Andalucia, Spain

Living In: Seattle, Washington, USA

Reviewed: Nov. 20, 2009

I did not care for this recipe. I guess if you love vinegar then you willl like this but that is ALL I could taste!

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Reviewer:

******

Reviewed: Mar. 18, 2009

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.

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Reviewer:

ebrodin

Reviewed: Jan. 2, 2009

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.

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Reviewer:

bingbau

Cooking Level: Expert

Home Town: Manila, National Capital Region, Philippines

Living In: Mandaluyong City, National Capital Region, Philippines

Reviewed: Dec. 21, 2008

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.

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Reviewer:

baskerville_gal

Cooking Level: Intermediate

Home Town: Panama City, Florida, USA

Living In: Salt Lake City, Utah, USA

Reviewed: Oct. 24, 2008

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

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