Easy Pork Adobo with Creamy Mashed Potato
Easy Pork Adobo with Creamy Mashed Potato

Easy Pork Adobo with Creamy Mashed Potato

I have to share the delicious recipe of Adobo with our readers!

While in Australia, I had the pleasure of tasting Julie’s melt-in-your-mouth slow cooked kangaroo dish. This visit was host to a handful of firsts in my life. This included seeing a kangaroo, photographing a kangaroo…and yes, eating a kangaroo (ouch!). As Julie’s slow cooked Kangaroo dish cooked the aroma wafted in the kitchen, it reminded me of Manila. It smelled of the popularly Filipino dish adobo.

I have also learned that Masterchef contestant John Carasig from the Philippines has made a Chicken Adobo on the show. It’s a very popular Filipino dish, so as a courtesy I am sharing a reciprocal dish with Julie and the Gourmet Getaways readers. I am sharing with you my easy pork adobo recipe.

Easy Pork Adobo - Full

The Filipino adobo has undergone variations as it goes from one household to another, as Kimchi has in Korea. Or the slow cooked kare-kare dish we featured before. Most use pork, some chicken. Some use both. Some kitchens serve it with potato wedges or boiled eggs or pineapple chunks. Others omit the soy sauce and replace it with salt. Whatever modification it is, always remember it is not adobo if it doesn’t have oil, garlic, peppercorn and vinegar.

Easy Pork Adobo - Rice Topping

Easy Pork Adobo – Rice Topping

What I am making today is not a deviation from tradition. I still have the same components, but used pineapple juice. And instead of potato wedges included in the stew, I used Julie’s creamy mashed potato as a side dish. You may opt to retain as much of the sauce as you want. I have been dealing with adobo since I opened my eyes in this world. To me, the perfect adobo is one with most of the sauce absorbed by the tender meat.

Despite the nuances, I promise you the taste and look is UNMISTAKABLY ADOBO.

Easy Pork Adobo with Mashed Potato
Recipe Type: Pork, Dinner, Lunch
Cuisine: Filipino
Author: Alesah
Prep time:
Cook time:
Total time:
Serves: 4
An easy pork adobo recipe with mashed potato side.
  • [b]FOR THE ADOBO:[/b]
  • 1/2 kg pork shoulder or loin cut into cubes
  • 1/2 cup pineapple juice
  • 1/2 cup soy sauce
  • 1/4 cup cane vinegar (or apple cider)
  • 3 to 4 pieces dried bay leaves
  • 1 Tbsp whole peppercorn
  • 4 to 5 cloves garlic, crushed
  • Olive oil for sautéing
  • *****************************************************************
  • 3 medium sized potatoes (peeled or unpeeled, as desired)
  • Salt
  • 1 to 2 Tbsp of unsalted butter
  • 1/2 to 1 cup of non-fat, skim or low-fat milk
  1. For the adobo:
  2. Heat the oil in a pan. Sauté the garlic then add the pork. Brown the pork in all sides.
  3. Add the peppercorn and pineapple juice. Simmer for 15 to 20 minutes or until pork is tender and until sauce is reduced.
  4. Pour in the vinegar, soy sauce and bay leaves. Cover and simmer for another 15 to 20 minutes.
  5. Turn the pork to the other side to get coated by the sauce. Wait until the sauce thickens and reduces before.
  6. Turn off the heat and serve.
  7. For the mashed potato (Julie’s recipe)
  8. Boil the potatoes with some salt.
  9. Test for tenderness using a fork.
  10. When tender for mashing, remove from heat and start mashing using a fork or masher.
  11. Add some butter.
  12. Keep mashing and gradually add milk until desired creaminess is achieved.

For pork lovers out there, this is right up your alley. Serve it with hot rice or with mashed potato. If you like it spicy, just chop some bird’s eye chilli to sprinkle on your adobo. If you like the idea of combining chicken and pork or just chicken, the procedure is just about the same. You can fry the chicken longer if you want to have one crispy chicken adobo. I suggest wings and breast as the best parts, but that’s just me!

Me and Anais

Me and Anais

Now I miss my little girlie friend Anais. We dined together in a restaurant in Sawtell. Seeing pork in the menu, she exclaimed with her soft voice and bright round eyes, “Porkkk!!!” Just like her mom, she couldn’t hide her fascination by the meat.

Easy Pork Adobo - Forked

Easy Pork Adobo – Forked

Adobo is the Philippines unofficial national dish. Our very own staple, tasty, comfort food found in every Filipino home. It is the perfect winter warming dish, I hope this easy pork adobo finds its way in your kitchens, too.

Good luck to Masterchef contestant John Carasig, I hope we will be seeing many more Filipino dishes.

Dear readers, before you head to your galleys, we want you to partake in a celebration of inspiration as the queen of GG shares her advice, passion and exquisite taste of a gourmet getaway. Be inspired as Julie tells all in an expert interview by Foody Direct.

Gourmet Getaways

About Alesah Villalon

I used to chase life as one would chase targets in their calendar years. Until someone came to say, "Do more of the things that you love, and share that love with others!" Now I'm slowing down a bit.

I try to write. I try to shoot beautiful images of places I love. I try to share wholeheartedly the things that I enjoy.

I hope you can share with me all the pleasures that life has to offer through my stories.

Contact me at alesah@gourmetgetaways.com.au


  1. Such a thought provoking post, and a lovely recipe too! Yummo.

  2. Did you like the roo?
    Great recipe, really looking forward to trying it. A friend and I have been discussing Adobo recently, I actually had never heard of it before. Thanks for sharing. 🙂

  3. I love kangaroo but this recipe looks so delicious, I might have to get some pork on my fork!

  4. Cette recette est si ensoleillé ! J’aime beaucoup le mélange sucré-salé ! Ta photo avec Anaïs est si belle 😉

  5. Droolworthy and it looks a bit like Chinese soya braised pork belly.

  6. Thank you for sharing this recipe with us! It looks delicious and I love how close you are with Anais. You guys look like you have lots of fun! 😀

  7. Yum, that looks great!
    Melanie @ meandmr.com

  8. We love pork at our house, too, and this meal sounds scrumptious!

  9. You and Anais are so cute 🙂
    And this recipe looks restaurant ready, so delicious (coming from a vegetarian no less!)

    Choc Chip Uru

  10. A beautiful and colourful recipe, makes me want to head out and buy all the ingredients right away. Love the shot of you with Anais, you both look so happy!

  11. Loving this dish. Our family makes chicken adobo and family adores it but need to try your version with the pork. I bet the pineapple juice brings a nice sweetness and actually helps tenderise the meat.

  12. I’ve never tried Adobo, I’ll have to give this a go – it sounds delicious!

  13. Chicken adobo is a staple in my repertoire. Actually, I have a 7UP version of it which is similar to the way you use pineapple juice in this. I love the use of pineapple juice!! AND making it with pork instead of chicken. This is a MUST try!!

  14. Thank you for sharing the recipe! I have never seen cane vinegar before – a new ingredient for me to look out for 🙂

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