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Most Delicious Pork Adobo Recipe

This is the most delicious pork adobo version that I've ever cooked.
Prep Time5 mins
1 hr 30 mins
Course: Main Course
Cuisine: Fiipino
Keyword: adobo, adobong baboy, filipino adobo, pork adobo
Servings: 4 people
Calories: 528kcal
Author: Vanjo Merano


  • 2 lbs. pork shoulder cubed
  • 4 bay leaves
  • ½ cup soy sauce
  • ½ cup white vinegar
  • 7 ½ ounces lemon lime soda
  • 2 tablespoons oyster sauce
  • 2 teaspoons peppercorn crushed
  • 2 heads garlic
  • 1 onion
  • ¼ cup cooking oil


  • Slice the garlic into thin pieces. Set aside.
  • Start making the garlic chips by heating the cooking oil in pan. Add all the garlic. Continue cooking using low heat while stirring occasionally until the garlic turns golden brown and crispy.
  • Separate the oil from the garlic. Set aside. Note: the oil is now garlic infused and can be used to cook other dishes in the future.
  • Pour 3 tablespoons of garlic-infused oil on the same pan. Sauté the onion until it starts to caramelize.
  • Add pork. Cook until the outer part turns medium brown in color.
  • Add soy sauce, white vinegar, oyster sauce, lemon lime soda, and water. Let boil.
  • Add cracked peppercorn, bay leaves, and half of the garlic chips. Cover the pan and continue cooking in low heat for 1 hour or until the pork gets tender.
  • Remove the cover of the pan. Continue cooking until the sauce completely evaporates.
  • Transfer to a serving plate. Serve with warm rice.
  • Garnish with chopped parsley and remaining garlic chips
  • Share and enjoy!



Calories: 528kcal | Carbohydrates: 13g | Protein: 48g | Fat: 30g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 2046mg | Potassium: 917mg | Fiber: 1g | Sugar: 7g | Vitamin A: 33IU | Vitamin C: 4mg | Calcium: 63mg | Iron: 4mg