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Nagmamantikang Pork Adobo

Oily Pork Adobo Recipe.
Prep Time5 mins
Cook Time1 hr 10 mins
Course: Main Course
Cuisine: Filipino
Keyword: adobo, adobong baboy, easy adobo, pork adobo, ulam
Servings: 4 people
Calories: 993kcal
Author: Vanjo Merano


  • 1 1/2 lbs. pork belly cubed
  • 3/4 cup pineapple juice
  • 8 cloves garlic crushed
  • 3 tablespoons soy sauce
  • 5 tablespoons white vinegar
  • 4 teaspoons fish sauce
  • 3 pieces dried bay leaves
  • ½ teaspoon peppercorn cracked
  • 2 tablespoons cooking oil


  • Combine pork and pineapple juice. Mix well. Marinate pork for a minimum of 3 hours.
  • Separate the pork from the remaining marinade. Set aside.
  • Heat oil in a pan. Add garlic. Sauté until the garlic starts browning.
  • Add pork. Sauté until the outer part starts to turn light brown.
  • Pour soy sauce and add dried bay leaves and cracked peppercorn. Stir. Continue cooking for 2 minutes.
  • Pour vinegar and remaining pineapple juice marinade. Let boil. Stir. Cover the pan and adjust heat to low. Continue cooking until the pork tenderizes.
  • Remove the cover of the pan. Add fish sauce. Stir and continue cooking in medium heat until the sauce completely evaporates.
  • Transfer to a serving bowl. Serve with warm rice.



Calories: 993kcal | Carbohydrates: 10g | Protein: 18g | Fat: 97g | Saturated Fat: 33g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 46g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 1282mg | Potassium: 454mg | Fiber: 1g | Sugar: 5g | Vitamin A: 70IU | Vitamin C: 7mg | Calcium: 40mg | Iron: 2mg