Kurut with dried dill, served with fresh parsley Rehydrated Kurut Dip with Dill & Olive Oil Saucy Galbi served with sesame seeds and cilantro Braised Short Ribs (Galbi-jjim Style) Freshly baked pumpkin seed biscuits Roasted Pumpkin Seed Biscuits Spiced Honey Cake served Spiced Honey Cake Chocolate lava cake with gooey center Molten Chocolate Lava Cakes Roasted sausage served with mustard Oven-Roasted Sausages with Mustard Fideuà with cuttlefish served, garnished with fresh parsley Seafood Pasta with Cuttlefish (Fideuà) Haleem with vegetables served, rich, thick and spicy dish Vegetable Haleem Stew Blue cheese croissants served Blue Cheese Croissants Chocolate cream cake with chocolate glaze Old-Fashioned Chocolate Fudge Cake Tinda dahi with yogurt and cilantro, garnished with fresh lime leaf Creamy Yogurt Curried Squash (Tinda Masala) Spicy Biltong with lime slices and cilantro Spicy Biltong Salad with Lime Martabak Manis with condensed milk, chocolate, and banana Indonesian Sweet Pancake (Martabak Manis) Spicy Shakshuka with eggs and vegetables. Spicy Turkish Vegetable Shakshuka (Şakşuka) Frikadeller served with brown gravy and fresh parsley Danish Pork Meatballs (Frikadeller) with Gravy Creamy cauliflower and swiss chard soup served in a bowl Creamy Cauliflower & Swiss Chard Soup Strawberry cheesecake crepes plated Strawberry Cheesecake Crepes Oopsie bread low carb cloud bread fresh from the oven Oopsie Bread - Low Carb Cloud Bread Beef and yuba stir-fry with soy sauce and vegetables Beef & Yuba Stir-Fry Zeppole filled with sour cherry jam and dusted with sugar Sour Cherry Filled Italian Donuts Kurut with dried dill, served with fresh parsley Rehydrated Kurut Dip with Dill & Olive Oil Saucy Galbi served with sesame seeds and cilantro Braised Short Ribs (Galbi-jjim Style) Freshly baked pumpkin seed biscuits Roasted Pumpkin Seed Biscuits Spiced Honey Cake served Spiced Honey Cake Chocolate lava cake with gooey center Molten Chocolate Lava Cakes Roasted sausage served with mustard Oven-Roasted Sausages with Mustard Fideuà with cuttlefish served, garnished with fresh parsley Seafood Pasta with Cuttlefish (Fideuà) Haleem with vegetables served, rich, thick and spicy dish Vegetable Haleem Stew Blue cheese croissants served Blue Cheese Croissants Chocolate cream cake with chocolate glaze Old-Fashioned Chocolate Fudge Cake Tinda dahi with yogurt and cilantro, garnished with fresh lime leaf Creamy Yogurt Curried Squash (Tinda Masala) Spicy Biltong with lime slices and cilantro Spicy Biltong Salad with Lime Martabak Manis with condensed milk, chocolate, and banana Indonesian Sweet Pancake (Martabak Manis) Spicy Shakshuka with eggs and vegetables. Spicy Turkish Vegetable Shakshuka (Şakşuka) Frikadeller served with brown gravy and fresh parsley Danish Pork Meatballs (Frikadeller) with Gravy Creamy cauliflower and swiss chard soup served in a bowl Creamy Cauliflower & Swiss Chard Soup Strawberry cheesecake crepes plated Strawberry Cheesecake Crepes Oopsie bread low carb cloud bread fresh from the oven Oopsie Bread - Low Carb Cloud Bread Beef and yuba stir-fry with soy sauce and vegetables Beef & Yuba Stir-Fry Zeppole filled with sour cherry jam and dusted with sugar Sour Cherry Filled Italian Donuts
Pork Adobo with potatoes served in a pan
Rich Filipino pork and potato stew

Pork Adobo with Potatoes

Author: Flavelo
Recipes Main Courses
Adobo isn't just a dish; it's the national cooking method of the Philippines. The secret lies in the ratio of vinegar to soy sauce, which tenderizes and preserves the meat. This version uses ground pork and potatoes, a quicker, everyday variation often called 'Giniling' style.
🕒 Prep Time 15 mins
🍳 Cook Time 40 mins
⌛ Total Time 55 mins
🍽️ Servings 4 servings
🔥 Calories 520 kcal
🌍 Cuisine Filipino

Ingredients

Equipment Needed

  • Deep skillet or Wok

Allergen Information

⚠️ Soy
⚠️ Wheat

Instructions

1 ✓

Pan-fry the cubed potatoes in a little oil until golden brown, then remove and set aside.

Tip: Pre-frying prevents potatoes from becoming mushy and adds flavor.
2 ✓

In the same pan, sauté chopped onion and garlic.

Tip: Don't burn the garlic, just release its aroma.
3 ✓

Add ground pork and cook until browned and fat renders.

Tip: Browning the meat adds depth to the stew.
4 ✓

Stir in soy sauce, vinegar, spices (paprika, cumin, pepper, bay leaves). Add water.

Tip: IMPORTANT: Once vinegar is added, DO NOT stir for a few minutes. Let it boil to 'cook off' the raw vinegar taste.
5 ✓

Return potatoes to the pan, cover, and simmer for 15-20 minutes until sauce thickens and potatoes are tender.

Tip: Adobo is best when the sauce reduces to a savory glaze.
6 ✓

Finish with a squeeze of lime juice for freshness.

Tip: Acid brightens the salty, savory flavors.

Recipe FAQ

It tastes too sour, what should I do?
Simmer it longer uncovered! The vinegar flavor mellows with cooking. A pinch of sugar can also help balance it.

Ingredients

  • 1 lb Potatoes (cubed)
  • 3/4 lb Ground Pork
  • 1 head Red Onion
  • 4 cloves Garlic
  • 3 tbsp Soy Sauce
  • 2 tbsp White Vinegar (or Apple Cider Vinegar)
  • 1 tbsp Lime Juice
  • 1 tsp Paprika
  • 1 tsp Ground Cumin
  • 2 pcs Bay Leaves
  • 1/2 tsp Black Pepper
  • 2 tbsp Vegetable Oil
  • 1 1/4 cups Water