35 Reviews of TRADITIONAL ADOBO (Pork in Vinegar and Soy Sauce)

From: LuvMyBabies

On Mar 13, 2007

delicious! i'm filipina and this is head on. sadly i never learned how to cook filipino food...just wasn't interested in learning when i was young..and i regret it now..so now i can only rely on recipes from books or online since my mom never measures. and tried this and this was so tasty and tasted like real adobo. my daughter loved it. i had to note...i used cane vinegar which is what we normally use for this..it's what my mom uses. you can find it at asian markets or mainly at a filipino store. it's called "Datu Puti" and it's so much better than regular white vinegar u get at a super market. makes a whole lotta difference.

From: Chef Scottie P

On Apr 15, 2005

Excellent recipe! Great flavor, easy to make. Next time I'm going to try cutting the salt in half, as it was too salty for me. Other than that, it was perfect. Thank you for this recipe.

From: Doku

On Nov 18, 2003

The meat was great, but I preferred the leftovers. The difference was that I decided to add some corn starch to the sauce, and made a gavy out of it that stuck to the meat more.

From: Crazy Frog

On May 15, 2005

Heavenly! This tastes soooo good! And you don't have to add any cornflour. If you simmer long enough, it gets thick enough.

From: SkysMama

On Dec 20, 2005

Delicious!!!!! Being Filipino, I grew up eating adobo and everyone in my family has their own recipe, but this is my favorite!! Perfect balance of salt, sweet and sour. I doubled the recipe and used extra garlic and it turned out great. Served it over plain white rice. Thanks for sharing!!!

From: carlzlenny

On Nov 7, 2006

Easy and delicious meal.

From: Chef Sweetness

On Dec 24, 2007

I've tried several versions of this recipe and this is the best one!

From: wilksterette

On Aug 8, 2008

It was FABULOUS! I have made it repeatedly since my husband has a coworker who brings in authentic adobo and he loves it. I totally changed this one up seeing as how we are trying to lose weight though: I use chicken breasts or pork chops cut into pieces, Splenda instead of sugar, add onion and no cooking oil. I brown the meat, onion and garlic. Then I combine the remaining ingredients with 1/2 c. extra water and 1 c. instant brown rice, and simmer for a good 10-15 minutes. The rice soaks up the gravy and is SOOO flavorful. I serve with steamed broccoli. DEFINATELY A FAVORITE! Thanks for posting!

From: Johnney

On Sep 1, 2003

I was stationed in the Philippines and experenced this recipe from a great friend there. This is the closest that I have found to that taste. Excelent.

From: evewitch

On Nov 27, 2002

The flavor of this was to die for. I ended up with a bit of a burn in the browning step (put my daughter in charge - bad move), but it was still yummy. Very easy, and such simple ingredients. I love it!