Adobong Baboy

ADOBONG BABOY – Filipinos’ all-time favorite dish
– cooked in many different ways
– considered as Philippine’s National Dish, for me at least
– easiest Filipino dish to prepare and cook


1 kilo pork belly/pork chop/pork liempo, sliced according to desired size (thin, thick, cube)
1/2 cup soy sauce
2 cups water
6 bay leaves (laurel leaves)
12-15 pieces black peppercorns
1/4 cup cane vinegar
1/4 cup brown sugar
2 tbsp. fish sauce (patis)
6-8 cloves of garlic, peeled and crushed
3 medium onions, peeled and quartered

Wash pork with thoroughly with running water and drain.

Place pork meat in a saucepan or skillet. Pour on water and soy sauce. Add in bay leaves, black peppercorns, garlic and onions.

Cook in a medium heat, covered until meat is tender.

Add in cane vinegar, fish sauce and sugar. Adjust the flavor according to desired taste by adding more soy sauce, vinegar water o sugar.

Simmer until sauce is thick and meat is tender.

Serve your best ADOBONG BABOY with steaming white rice.

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