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Pork Adobo with Bacon

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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

This delightful Filipino pork adobo stew I made was inspired by the “Philippine Adobo”.
The adobo is the Filipino national dish and easy to cook anywhere in the world. But this version, with its well-loved garlic-vinegar broth was made even more special by the highlight of crisp bacon bits on top. Serve this with rice. Or if preferred, make an adobo-bacon sandwich by stuffing
with it. I’ve made
and it was always a
!This dish I made serves 4 if it's on bread buns and up to 6 if served with rice.
Course: Dinner, Lunch, Main Course
Cuisine: Asian, Filipino
Keyword: Pork Adobo Bacon
Servings: 4 people
Calories: 229kcal
Author: Elizabeth Ann Quirino


  • 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 bay leaves
  • 1/2 cup cider vinegar
  • 2 Tablespoons soy sauce use Philippine or Chinese 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.


Serving: 100g | Calories: 229kcal | Carbohydrates: 4g | Protein: 29g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 93mg | Sodium: 611mg | Potassium: 545mg | Fiber: 0.4g | Sugar: 0.3g | Vitamin A: 40IU | Vitamin C: 4mg | Calcium: 41mg | Iron: 2mg

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.

Copyright Notice: Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE my original recipe, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]

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    1. Hi Laura. Yes, this is such a great recipe. Try it. The combination of garlicky-salty-sour-tangy pork adobo is made more interesting by the crisp bacon. You will love this!

  1. huhu Elisabeth!

    I have been wanting to try this dish for a while now. We dont get that easily pork here, especially in the past 3 years they have started to “hindunise” Goa. But around christmas there should be more available in the market. I ll let you know then how we liked it!! =D

    What could I use instead of the Filipino pan de sal?

    1. Hi Helene! You can also make this Adobo recipe with chicken. We have cooked Chicken-Pork adobo or just chicken often and it’s delish. In place of Pan de Sal, you can have any dinner bread rolls available. The closest type of bread to Filipino pan de sal I find is the “Kaiser roll” here in the States. It’s thick, crusty on the outside, but soft and tender bread in the inside. Hope this helps. Thanks for the blog-visit 🙂

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