If you know any Filipino cooks or plan on going to the Philippines for a vacation, you must eat Filipino pork adobo. Filipino Pork Adobo recipe is one of the best Filipino recipes I know, and after a bite of pork adobo you will be craving for more, no doubt.

Adobo is the national dish of the Philippines and is a Spanish name which means either chicken, pork, vegetables or seafood cooked in rice vinegar and garlic. Pork Adobo is usually served over rice which is mixed to taste, and some Filipinos like to add onions, hard boiled eggs, or quail eggs to their pork adobe recipe.

There are many varieties of Filipino pork adobe recipes but the one below is my favorite, and really easy to cook.

Ingredients for 4-6 servings:

Amount	Measurement	Ingredients
1.5	pounds	Pork with lots of fats and skin, sliced into 1-2 inch cubes. (optional) Pork with less or no fats for those on a diet like me.
2/3	cup	White Vinegar or Sukang Maasim (Cane Vinegar, Filipino brand) (optional) Use less or more vinegar to taste
1/3	cup	Silverswan special soy sauce or Kikkoman soy sauce. (optional) Use about a tbsp of salt if you don’t have soy sauce.
2	tbsp	Garlic crushed, chopped or whole. (however you like) (optional) Garlic Powder.
2		Bay Leaves
1	cup	Water
1	tsp	Black Peppercorn whole
1/2	cup	Onion, sliced (optional) Green Onions, Chopped
3	tbsp	(optional) Brown Sugar, if you have a sweet tooth, most Filipino’s do
3-6		(optional) Eggs, hard boiled and remove shells (optional) Use about 10 Quail Eggs. Yummy
2-4	cups	Rice, cooked in a rice cooker.

Preparation for Filipino Pork Adobo

1. Cook the rice first in rice cooker or pot. (I always forget this part.)
2. In a large pot add the chopped pork, white vinegar, soy sauce, garlic, bay leaves, black peppercorns, and water. Turn on your hood fan (vinegar will smell strong when cooking). Bring the pot up to a slow boil then cover. Cook for about 30 minutes if your in a hurry and need to serve dinner now. Or if you have time cook it up 2 hours to make the pork soft. Also you can use a pressure cooker to make the pork adobo recipe.
3. (optional) Add Onions, throw them in the pot when you have about 5-10 minutes left to cook.
4. (optional) Mix in some hard boiled eggs or quail eggs after your done cooking.
5. (optional) Add some brown sugar if you like your adobo sweet.
6. Serve your tasty Filipino Pork Adobe with your freshly cooked rice from step 1.

Notes

(Optional) Marinate the Pork in vinegar, soy sauce, garlic, and onions for 6-12 hours or overnight.

Ingredients for 3-5 Servings:

1. Heat the oil in a wok or frying pan, then add the garlic until fried brown. Add the rice, oyster sauce, salt and pepper as desired to taste. Stir the mixture constantly to prevent the rice from sticking to pan and to ensure even cooking of the rice.
2. When the rice is heated through, add the onions, carrots, and eggs and cook until the rice starts turning brown. Serve the Filipino fried rice hot, garnish with cilantro or mint leaves.

Notes

Ingredients for 2-3 Dozen Muffins.

Preperation

1. In a big mixing bowl, mix the flour, baking powder and sugar. Gradually add in water, milk, eggs and margarine until completely mixed together.
2. Pour the batter into the cupcake molds until nearly full. Place strips of cheese on top of the cupcakes.
3. Place the cupcake molds into a steamer basket. If you have multiple layers, place a cloth between the trays to avoid water drips. Put enough water to steam, and 1 tbsp of vinegar. Then steam for 20-25 minutes. After steamed remove from tray and mold then serve after the Puto has cooled to touch.

Notes

If you do not have access to a steamer: Preheat oven to 350 degrees F (175 degrees C) oven. Pour your batter into greased muffin tins and place the tins into a large high sided pan; place onto the rack of the preheated oven. Carefully pour boiling water into the large pan, so that it reaches half way up the sides of the muffin tin. Bake until a toothpick inserted in the center comes out clean, about 35 minutes.

Filipino egg rolls are usually served with a sweet & sour sauce or a spicy vinegar sauce to dip the egg rolls. Check out the sauce section.

Ingredients for about 2-3 Dozen Egg Rolls:

Preperation

1. Cook the ground pork, stirring frequently until no pink is showing. Then drain the grease from the pan leaving a little bit so the pork doesn’t dry up. Remove the pork from the pan.
2. In the same pan cook the garlic and onions for a few minutes then add the pork, carrots, soy sauce, salt, ground pepper, and egg. Last add the bean sprouts and shrimp and cook until the shrimp turn pink then turn off heat. Adjust the taste with oyster sauce or fish sauce.
3. The Lumpia wrappers are very tightly packed, so you will have to becarefull when pulling them apart. Place the Lumpia wrapper like a diamond shape in front of you, and place 2-3 tablespoons of the cooked filling near the corner facing you. Grab the same corner and carefully roll the wrapper tightly away from you tucking in the sides as you go. To seal the wrapper just moisten the last corner with water.
4. Poor about 2 cups of oil in a skillet and heat it on around medium. There should be enough oil to cover the top of the Lumpia. Cook until the wrapper turns golden brown, then remove and drain the Lumpia on a paper towel in a strainer to remove excess oil. Serve the lumpia or Filipino egg rolls with your favorite sweet and sour sauce or a spicy vinegar sauce.