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Ingredients: Pork Adobo

The adobo describes not just a dish but a cooking technique where, to “adobo” something means to braise meat in vinegar and aromatics. The inclusion of soy sauce in this dish is a more modern addition that is often a topic of debate in Filipino households but there is no one recipe to rule them all and you’ll find a real diversity in regional variations across the archipelago. Watch as Mark takes you through the ingredients for his take on the iconic Pork Adobo.

📦 Specialist Ingredient of the week
  • Filipino soy sauce
  • Filipino cane vinegar
💡 A bit about your specialist ingredient

Filipino soy sauce - the filipino word for soy sauce is 'toyo' and it was introduced to the Philippines by Chinese traders. Traditionally soy sauces are made from a mixture of soybeans and raw wheat starch which is traditionally left to naturally ferment for seven or more days, before adding a salt solution and filtering. Filipino soy sauce has a more "liquidy" texture, a darker colour, and a saltier taste compared to varieties from other Southeast Asian countries. In filipino cooking it's often used to add a salty flavour and is often combined with vinegar as the base for many dishes and dipping sauces, including the Adobo.

Filipino cane vinegar - this is the most common type of vinegar in the Philippines and is a fairly mild vinegar. It’s popular on many of the islands where sugar cane is grown, as a high amount of juice can be extracted from a fairly small amount of sugarcane and its extensive use was historically due to the need for preservation without refrigeration. Your box includes a vinegar from the brand Datu Puti which has cultural significance, recognised as the dominant vinegar brand in the country, well-loved through the generations as well as in Filipino kitchens across the diaspora. The brand name is a combination of the founder’s mother’s surname (Datú) and the tagalog word for the colour white (puti) which is the main colour of the traditional palm.

🗒 Ingredients You Need
  • 1kg pork belly
  • 1x head garlic
  • 400ml Filipino / light soy sauce
  • 1 tbsp ground black pepper
  • 2x bay leaves
  • 30g cornstarch
  • 30ml water
  • 600ml Filipino cane vinegar
  • 1 tbsp cooking oil
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Mark Corbyn
Chef & founder of Adobros, Mark loves the bold and unapologetic flavours of Filipino cuisine - the mix of salty, funky and sour flavours.