Looking for a delicious and unique dish to serve at your next barbecue? Look no further than BBQ pork adobo from the Philippines! (minus the BBQ part of course) This traditional dish combines savory pork with tangy adobo sauce for a flavor that is sure to impress. To make BBQ pork adobo, you'll need pork shoulder, belly or pork butt, soy sauce, vinegar, brown sugar, garlic, onion, ginger, vegetable oil, and salt and pepper. Simply cook the pork until browned, add the sauce ingredients, and simmer until tender. Serve this tasty dish with white rice, fried rice, or noodles, and garnish with chopped green onions or cilantro for added flavor. Give BBQ pork adobo a try and discover why it's such a beloved dish in the Philippines and beyond.
BBQ Pork Adobo
Are you in the mood for a delicious and unique dish to serve at your next backyard barbecue? Look no further than BBQ pork adobo, a traditional and tasty recipe from the Philippines! This dish combines savory, smoky pork with a tangy adobo sauce made of soy sauce, vinegar, and garlic. The word "adobo" actually comes from the Spanish word "adobar," which means "to marinate," and in this recipe, the pork has been smoked to add an extra depth of flavor. Not only is this BBQ pork adobo delicious, but it's also perfect for meal prep. Simply make a batch at the beginning of the week and enjoy it as leftovers for quick and easy lunches or dinners throughout the week. If you're looking to add some international flair to your next barbecue, give BBQ pork adobo a try and discover why it's such a beloved dish in the Philippines and beyond.
** I already know!!! I have changed the recipe from the OG. I always have to put my spin on a recipe 😏
** New feature alert. You can now click on each ingredient as you reserve it and it will cross it off the list for you**
In a sealable container mix the marinade mixture
Remove the skin off your belly and cube into 2-3cm and place cubes into marinade
Place in the fridge min 30 mins and preferably overnight
Drain marinade and reserve for later
Smoke pork belly with cherry wood for 60 mins or until they develop red colour
Sautée garlic, onion and ginger at low-med heat until translucent
Add belly into pan with above and add remaining marinade
Simmer for 15 minutes
Add bay leaves, palm sugar (shaved) and 1/2 cup of water
Simmer with lid on until pork is tender. You should be able to push a skewer through the pork with little resistance
Add vinegar (don’t stir)
Sautée the diced potato
Add potato to pork belly pan and cook until sauce has reduced and is dark in colour
HOT TIPS FOR YOUNG PLAYERS
1. Vinegar: To reduce the intensity of the vinegar flavor, allow it to simmer uncovered and without stirring for several minutes after adding it the pan. This will help cook off some of the vinegar's strength.
2. Smoking: If you want to stick to the OG method just skip smoking the belly.
- Serving Size
- per serving
- 6.4 grams
- 172 milligrams
- 31.3 grams
- Saturated Fat
- 11.4 grams
- 62.5 grams
- 3008 milligrams
- 0.8 grams