Introduction

Pork Adobo with Garlic Rice is the quintessential Filipino comfort dish — tender, savory pork braised in soy sauce, vinegar, garlic, and spices, served alongside fragrant fried garlic rice. It’s simple, deeply flavorful, and loved across the Philippines and beyond. Adobo’s beauty lies in its balance — salty, tangy, garlicky, and slightly sweet — creating an irresistible aroma that fills your kitchen and warms your heart.

Garlic rice (locally known as Sinangag) is the perfect pairing. It absorbs the rich, tangy adobo sauce while adding a subtle crunch and fragrance from the toasted garlic. Together, they create a meal that’s both hearty and soul-satisfying — the kind of dish that reminds you of family gatherings, Sunday lunches, and home-cooked love.

Why I Love This Recipe

I love this recipe because it represents Filipino heritage at its most authentic and comforting. Every bite carries a perfect harmony of flavors — the deep umami from soy sauce, the brightness of vinegar, and the comforting aroma of garlic.

What makes this dish truly special is how effortless yet rewarding it is. You only need simple pantry staples, but the slow simmering transforms the pork into tender perfection, while the sauce thickens into a glossy, flavorful glaze. When paired with golden, garlicky fried rice, it’s pure magic on a plate.

It’s also a recipe that tastes even better the next day — the flavors deepen and develop overnight. It’s easy to make in large batches, budget-friendly, and guaranteed to satisfy everyone at the table.

Why It’s a Must-Try Dish

• Authentic Filipino Comfort Food: It captures the heart of Filipino cuisine — simple ingredients, bold flavors, and soulful cooking.
• Perfect Flavor Balance: Tangy, salty, and slightly sweet, with a rich umami kick.
• Tender & Juicy Meat: Slow-braised pork melts in your mouth.
• Make-Ahead Friendly: Gets better as it sits — ideal for meal prep or next-day leftovers.
• Comfort on a Plate: The combination of pork adobo and garlic rice is pure satisfaction.

Preparation and Cooking Time

• Preparation Time: 15 minutes
• Cooking Time: 1 hour 15 minutes
• Total Time: 1 hour 30 minutes

Servings and Nutrition Info

• Servings: 4–5
• Calories: Approximately 680 kcal per serving
  (Includes pork adobo and garlic rice)

Course and Cuisine

• Course: Main Course
• Cuisine: Filipino

Ingredients

For Pork Adobo:

• 1 ½ lbs (700 g) pork belly or pork shoulder, cut into cubes
• 1 tbsp oil (canola or vegetable)
• 1 medium onion, finely chopped
• 6 cloves garlic, minced
• ½ cup soy sauce
• ½ cup white vinegar (or cane vinegar)
• 1 cup water
• 2 bay leaves
• 1 tsp whole black peppercorns (or crushed)
• 1 tbsp brown sugar (optional, for slight sweetness)
• Salt and pepper, to taste

For Garlic Rice (Sinangag):

• 3 cups cold cooked rice (preferably day-old)
• 5 cloves garlic, minced
• 2 tbsp oil (or rendered pork fat from adobo)
• Salt, to taste
• Optional: chopped green onions or fried garlic bits for garnish

Cooking Directions

Step-by-Step Preparation Method

Step 1: Marinate the Pork

In a large bowl, combine pork, soy sauce, vinegar, garlic, bay leaves, and peppercorns. Mix well, cover, and let marinate for at least 30 minutes (or overnight in the fridge for deeper flavor).

Step 2: Sear the Pork

Heat oil in a large pot or deep skillet over medium heat. Remove pork from the marinade (reserve the liquid) and sear pieces until browned on all sides. This step adds richness and locks in flavor.

Step 3: Add Aromatics

Add chopped onions to the pan and sauté until translucent and fragrant. Add back the marinade, water, and brown sugar (if using). Stir gently to combine.

Step 4: Simmer Until Tender

Bring to a boil, then lower heat and cover. Simmer for 45–60 minutes, or until pork is fork-tender and sauce is reduced to a thick glaze. Stir occasionally. Add a splash of water if the sauce thickens too quickly.

Step 5: Adjust Seasoning

Taste the sauce and adjust with salt, pepper, or vinegar as needed. The flavor should be balanced — tangy but not overpowering.

Step 6: Make Garlic Rice

While the adobo finishes simmering, heat oil (or rendered pork fat) in a wok or skillet over medium heat.
Add minced garlic and cook until golden and fragrant. Be careful not to burn it.
Add cold cooked rice, breaking up any clumps. Stir-fry for 5–7 minutes until heated through and lightly toasted. Season with salt to taste.

Step 7: Serve

Spoon a generous serving of garlic rice onto a plate and top with tender pork adobo and a drizzle of its rich sauce. Garnish with chopped green onions or crispy garlic bits if desired.

How to Serve This Recipe

Serve Pork Adobo with Garlic Rice hot, directly from the pan, with extra sauce spooned over the rice for maximum flavor. Pair with:

• Sliced tomatoes or cucumber salad for freshness
• A fried egg on top (making it “Adobo Silog” — a Filipino breakfast version)
• A cup of hot tea or iced calamansi juice for a refreshing balance

It’s perfect for lunch, dinner, or a weekend feast shared with loved ones.

Recipe Tips

• Use Day-Old Rice: Cold rice fries better and doesn’t turn mushy.
• Don’t Stir Vinegar Early: Let the vinegar cook for a few minutes before stirring to avoid a raw, acidic taste.
• Use Pork Belly for Richness: It renders flavorful fat and stays tender.
• Balance the Flavors: Adobo should be savory and tangy, not overly salty. Adjust soy-vinegar ratio to your liking.
• Rest Before Serving: Let adobo sit for 10 minutes before serving — it helps the sauce cling to the meat beautifully.

Recipe Variations

1. Chicken Adobo: Substitute pork with chicken thighs or drumsticks for a lighter version.
2. Spicy Adobo: Add chopped chili peppers or chili flakes for a fiery kick.
3. Coconut Milk Adobo (Adobo sa Gata): Add ½ cup coconut milk during the last 15 minutes of simmering for creamy richness.
4. Adobo Flakes: Shred leftover pork, pan-fry until crispy, and serve over garlic rice for a crunchy twist.
5. Adobo with Pineapple: Add pineapple chunks for a sweet, tropical touch that complements the tangy sauce.

Freezing and Storage

• Refrigeration: Store leftover adobo in an airtight container for up to 4–5 days. Garlic rice can be refrigerated separately for up to 2 days.
• Freezing: Adobo freezes beautifully! Store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Reheat adobo gently in a pan over medium heat. Add a splash of water if the sauce thickens too much. Reheat garlic rice in a skillet with a bit of oil for best texture.

Special Equipment Needed

• Large sauté pan or deep pot (for braising)
• Rice cooker or wok/skillet (for garlic rice)
• Mixing bowl (for marinating)
• Tongs or spatula
• Serving platter or bowl

Frequently Asked Questions (FAQ)

Q1: Can I use other meats besides pork?
Yes! Chicken, beef, or even tofu work well. Each gives a slightly different texture and flavor.

Q2: Can I skip marinating the pork?
You can, but marinating enhances flavor and tenderness — even 30 minutes makes a big difference.

Q3: What vinegar works best?
Filipino cane vinegar is traditional, but white vinegar or apple cider vinegar are good substitutes.

Q4: Can I make it in a slow cooker?
Absolutely. Cook on low for 6–7 hours or high for 3–4 hours for tender, flavorful results.

Q5: How can I make it less salty?
Reduce the soy sauce slightly and add a bit more water or vinegar to balance it out.

Conclusion

Pork Adobo with Garlic Rice is a timeless Filipino treasure — simple to make, yet bursting with flavor and character. It’s the perfect harmony of tender pork, savory-tangy sauce, and aromatic garlic rice, delivering comfort in every bite.

This dish not only fills your stomach but also your soul, connecting you to the warmth and generosity of Filipino cooking. Whether it’s a family dinner, a cozy night in, or a make-ahead meal, this recipe is one you’ll want to return to again and again.