adobo de chancho Adobo de chancho

ADOBO DE CHANCHO | ADOBO DE CERDO | Aprendiendo a Cocinar Como Mamá

ADOBO DE CHANCHO | ADOBO DE CERDO | Aprendiendo A Cocinar Como Mamá

Are you ready to tantalize your taste buds with a flavorful and succulent dish? Look no further than adobo de chancho, a traditional pork adobo recipe that will transport you to the heart of the Philippines. With its rich and tangy flavors, this dish is sure to become a family favorite. Whether you’re a seasoned chef or a beginner in the kitchen, this recipe is a must-try. So grab your apron and let’s get cooking!


  • 2 pounds pork belly, cut into cubes
  • 1/2 cup soy sauce
  • 1/4 cup vinegar
  • 6 cloves garlic, minced
  • 1 onion, chopped
  • 1 teaspoon black peppercorns
  • 3 bay leaves
  • 1 tablespoon brown sugar
  • 1 cup water
  • Salt and pepper to taste

Preparation Method:

Before we dive into the step-by-step instructions, let’s talk about the preparation method for adobo de chancho. This dish requires marinating the pork in a flavorful mixture of soy sauce, vinegar, garlic, and spices. The longer you marinate the meat, the more intense the flavors will be. So, if possible, allow the pork to marinate overnight in the refrigerator. This will ensure a tender and tasty result.

Step-by-Step Instructions:

Step 1: Marinate the Pork

In a large bowl, combine the soy sauce, vinegar, minced garlic, chopped onion, black peppercorns, bay leaves, and brown sugar. Mix well until the sugar is dissolved. Add the pork cubes to the marinade, making sure each piece is well coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight.

Step 2: Sear the Pork

Heat a large pan or Dutch oven over medium-high heat. Remove the pork cubes from the marinade and reserve the marinade for later use. Sear the pork in batches until browned on all sides. This will help develop a rich flavor and texture in the dish. Set the seared pork aside.

Step 3: Cook the Adobo Sauce

In the same pan or Dutch oven, add the reserved marinade and bring it to a boil. Reduce the heat to low and let the sauce simmer for about 10 minutes. This will ensure that any harmful bacteria from the raw pork are cooked off.

Step 4: Braise the Pork

Add the seared pork back into the pan with the adobo sauce. Pour in the water and season with salt and pepper to taste. Cover the pan and let the pork braise over low heat for about 1 to 1.5 hours, or until the meat is tender and the flavors have melded together.

Step 5: Reduce the Sauce

Once the pork is tender, uncover the pan and increase the heat to medium. Let the sauce reduce for about 10 to 15 minutes, or until it thickens slightly. This will intensify the flavors and give the adobo a glossy texture.

Step 6: Serve and Enjoy

Transfer the adobo de chancho to a serving dish and garnish with fresh cilantro or chopped green onions. Serve it with steamed white rice or warm corn tortillas. The combination of the tender pork and the tangy sauce is simply irresistible.

Number of Servings and Serving Size:

This adobo de chancho recipe serves approximately 4 to 6 people, depending on the portion size. The serving size can vary based on personal preference, but a typical serving would consist of about 1 cup of cooked adobo with a side of rice or tortillas.

Nutrition Facts:

Nutrient Amount per Serving
Calories 350
Total Fat 25g
Saturated Fat 9g
Trans Fat 0g
Cholesterol 80mg
Sodium 1000mg
Total Carbohydrate 7g
Dietary Fiber 1g
Total Sugars 3g
Added Sugars 1g
Protein 22g
Vitamin D 0mcg
Calcium 50mg
Iron 2mg
Potassium 450mg

Type of Dish:

Adobo de chancho is a classic Filipino dish that falls under the category of main courses. It’s a savory and tangy pork dish that is braised in a flavorful sauce. The dish pairs well with steamed rice or tortillas, allowing you to enjoy every last bit of the delectable sauce.

Dietary Restrictions:

This adobo de chancho recipe can be enjoyed by most people, as it is naturally gluten-free and nut-free. However, if you have specific dietary restrictions or allergies, it’s always important to check the labels of the ingredients used to ensure they meet your dietary needs.

Cuisine Style or Geographic Region:

Adobo de chancho originated in the Philippines, which is known for its rich culinary heritage. Filipino cuisine is a fusion of various influences, including Malay, Spanish, Chinese, and American. Adobo, the cooking method used in this recipe, is a staple in Filipino cuisine and is characterized by marinating meat or vegetables in a mixture of soy sauce and vinegar.


Adobo de chancho is a versatile dish that can be enjoyed on various occasions. Whether you’re hosting a casual dinner with friends or preparing a special family meal, this flavorful adobo is a crowd-pleaser. It’s also a great option for potluck parties or gatherings, as it can be made in advance and reheated when needed.

What is this Dish For?

This dish is perfect for satisfying your cravings for a hearty and flavorful meal. Adobo de chancho is ideal for those days when you want something comforting and delicious. It’s a great choice for cold winter nights or lazy Sundays when you want to indulge in a mouthwatering dish that requires minimal effort.

Time Available:

This adobo de chancho recipe takes approximately 2.5 to 3 hours to prepare, including marinating time. While the dish requires some patience, most of the cooking process is hands-off, allowing you to multitask or relax while the flavors meld together and the pork becomes tender.

Cooking Skill Level:

This adobo de chancho recipe is suitable for both beginners and experienced cooks. The steps are relatively straightforward, and the ingredients are easily accessible. The key is to marinate the pork for the optimal amount of time and braise it slowly to achieve tender results.

Kitchen Type:

This adobo de chancho recipe can be prepared in a standard kitchen with basic cooking equipment. All you need is a large pan or Dutch oven to sear and braise the pork. It’s a versatile dish that can be made on the stovetop, giving you the flexibility to cook it in any kitchen.

Article Headlines:

  1. Discover the Mouthwatering Flavors of Adobo de Chancho
  2. A Flavorful Journey to the Heart of Filipino Cuisine
  3. From Marinating to Simmering: Unveiling the Secrets of Adobo de Chancho
  4. Indulge in Tender and Tangy Pork Perfection
  5. Elevate Your Cooking Game with Adobo de Chancho
  6. An Exquisite Blend of Flavors: Adobo de Chancho Recipe
  7. The Art of Filipino Cooking: How to Make Adobo de Chancho
  8. Unlock the Delights of Adobo de Chancho: A Pork Lover’s Dream
  9. Adobo de Chancho: A Traditional Filipino Recipe with a Twist
  10. Impress Your Guests with the Irresistible Flavors of Adobo de Chancho

Are you ready to embark on a gastronomic adventure like no other? Branch out from your usual recipe rotation and give adobo de chancho a try. This traditional Filipino dish will captivate your senses with its tantalizing flavors and tender pork. With its simple yet robust combination of soy sauce, vinegar, and spices, adobo de chancho is a testament to the beauty of simplicity in cooking.

Frequently Asked Questions (FAQs)

1. Can I use other meat instead of pork for adobo de chancho?

Yes, you can definitely experiment with different meats for your adobo. While pork is the traditional choice, chicken, beef, or even tofu can be used as alternatives. Adjust the cooking time accordingly to ensure the meat is cooked to perfection.

2. Is adobo de chancho a spicy dish?

Adobo de chancho is not typically spicy. The flavors come from a combination of soy sauce, vinegar, garlic, and other savory ingredients. However, if you prefer some heat, you can add a couple of chili peppers or a dash of cayenne pepper to the marinade.

3. Can I make adobo de chancho ahead of time?

Absolutely! In fact, adobo de chancho tastes even better the next day as the flavors continue to develop. Make sure to store the dish in an airtight container in the refrigerator. When ready to serve, gently reheat it in a pan over low heat until warmed through.

4. Can I freeze leftover adobo de chancho?

Yes, you can freeze any leftover adobo de chancho for future enjoyment. Allow the dish to cool completely before transferring it to a freezer-safe container or zip-top bag. It can be stored in the freezer for up to 3 months. Thaw frozen adobo in the refrigerator overnight before reheating.

5. What are some traditional side dishes to serve with adobo de chancho?

Adobo de chancho is traditionally served with steamed white rice. The combination of the flavorful adobo sauce and the fluffy rice is a match made in culinary heaven. If you prefer something different, you can also serve it with warm corn tortillas or garlic fried rice.

Now that you have all the information you need to create a mouthwatering adobo de chancho, it’s time to put your culinary skills to the test. Gather the ingredients, follow the step-by-step instructions, and get ready to embark on a flavor-filled adventure that will transport you to the beautiful islands of the Philippines. Enjoy!

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