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Let's Go: Filipino Pork Adobo (Pulled Pork)

Updated: Aug 26, 2020

Pork Adobo is pretty much considered to be the national dish of the Philippines! You can make adobo with chicken or other things too. Other international cuisines have recipes called Adobo as well. Adobo in Filipino cuisine is vinegar-based and as noted below -- vinegar is an important ingredient in Philippine cuisine because they used it to keep food fresh longer in the tropical climate of the Philippines. There are many recipes for adobo and people in the same household may even have different recipes for adobo!

"Few subjects in the Philippines raise as many differing opinions as the right way to make adobo. It’s a topic everyone feels passionately about, whether they cook or not. The reason is that a good adobo is a life-changing dish. Everyone wants everyone else to experience the epiphany, but the devil – as they say – is in the details, and the details can be squabbled about endlessly."


Philippine adobo

The cooking method for the Philippine adobo is indigenous to the Philippines. Pre-colonial Filipinos often cooked or prepared their food with vinegar and salt to keep them fresh longer in the tropical climate of the Philippines. Vinegar, in particular, is one of the most important ingredients in Filipino cuisine, with four main traditional types:coconut vinegar,cane vinegar,nipa palm vinegar, and kaong palm vinegar, all of which are linked to traditionalalcoholfermentation.[6][7]

When the Spanish Empire colonized the Philippines in the late 16th century and early 17th century, they encountered the adobo cooking process. It was first recorded in the dictionary Vocabulario de la lengua tagala (1613) compiled by the Spanish Franciscan missionary Pedro de San Buenaventura. He referred to it as adobo de los naturales ("adobo of the native peoples").[9][10][6]



For a quick hack to get some FIlipino flavors, I like to use Mama Sita's powder mix, which is widely available. Here I have used it with some plain pulled pork I made in the past and froze for different recipes -- as I described in my other post.


I thawed it and I just added some powder and microwaved it for 2 to warm it up. Then I added the Mama Sita's adobo mix powder and microwaved it for another 30-60 seconds to to dissolve the powder. Then I mixed it together.

Pork/chicken adobo is typically eaten with rice and that's what I ate it with here too. I may try it on a sandwich in the future.

I have also mentioned with a hack for making adobo using a Rotisserie Chicken. Check it out!


Give it a try! We are good at this!

Photos: Left - Out of the fridge (from the freezer); Right - After I microwaved it for 2 min. and added some powder

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