The familiar flavors of Filipino pork adobo simmered slowly. Pan seared pork cubes sizzled in the skillet. The garlicky-vinegar aromas made us anticipate the meal with excitement. And just for good measure, I threw in a few crisp strips of bacon on the pork adobo. It was heavenly.
At the recent “Big Summer Potluck 3” event the past summer, we won a huge stack of cookbooks. Thanks to a Philippine Adobo recipe in “The Bacon Cookbook” by James Villas, this was one of the best adobo dishes that has come out of my kitchen!
I never imagined the crisp, salty flavors of bacon strips could blend so well with the vinegar and garlicky pork adobo broth. Together, it was a fantastic pork stew. Filipino food with bacon, well, who knew it could be this marvelous! But bacon on anything is after all, divine. And bacon on Filipino adobo is absolutely irresistible!
Pork Adobo with Bacon
- Large Stockpot : 6 to 8 quarts
- 2 pounds pork shoulder no bones, fat trimmed, cut in cubes of 2-inches Pork shoulder
- 10 cloves garlic peeled and crushed
- 1 teaspoon crushed black peppercorns
- 2 whole pieces bay leaf
- 1/2 cup cider vinegar
- 2 Tablespoons soy sauce use Philippine brand
- 2 cups water or broth
- 1/2 pound American bacon cut into 1-inch pieces after frying
- for serving: steamed rice
- In a large bowl, combine the pork, garlic, peppercorns, bay leaf, vinegar, and soy sauce. Toss well. Cover with plastic wrap and refrigerate overnight.
- In a large stainless steel or enameled pot, combine the pork mixture and water, bring to a boil. Reduce the heat to low, cover and simmer for 1 hour.
- Uncover, increase the heat to moderate and continue cooking till the pork is tender and the broth is reduced to 1 and ½ cups, for about 30 minutes. Strain the broth into a small bowl, transfer the pork mixture to a large bowl, discard the bay leaf and set aside.
- In the same pot, fry the bacon over moderate heat till crisp and transfer to a plate. This takes about 10 minutes. Drain bacon strips on paper towels to remove excess oil.
- Meanwhile, pick out the pork cubes from the liquid stew and brown them evenly on the bacon fat. Add the garlic, peppercorns and stir till garlic is light brown, about 2 minutes.
- Arrange the pork adobo pieces on a platter and place the crisp bacon bits on top. Serve this on a mound of boiled jasmine white rice. Spoon some gravy on top or serve on the side.
- If desired, use this pork adobo and the bacon strips as a sandwich by filling a Filipino pan de sal or any bread bun with it.
Notes on Nutrition: The nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.
Did you like this recipe?I have more Filipino Instant Pot recipes in my newest cookbook Instant Filipino Recipes: My Mother’s Traditional Philippine Cooking in A Multicooker Pot by Elizabeth Ann Besa-Quirino. I also have more classic recipes inspired by my mother’s cooking in my popular cookbook: My Mother’s Philippine Recipes. If you’re learning how to cook Filipino food or a fan of Philippine cuisine, buy my cookbooks and books on Amazon.com sold worldwide in paperback and Kindle format.
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