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Adobong Baboy Na Tuyo Recipe

Adobong Baboy Na Tuyo Recipe

Adobong baboy na tuyo is just like the original adobo recipe we are used to, only that, this is the dried version. Adobo recipes have been part of the food culture of the Filipinos since time immemorial. The ingredient that is most needed or the most essential in this dish is the soy sauce or the “toyo”. Do you know that “toyo” really didn’t originated here in the Philippines? That Filipinos aren’t the one who discovered this wonderful condiment? Well, yes because according to history, Chinese really are the one who introduced to us the soy sauce, in exchange of our other spices.

But the dish itself, the Adobo itself, really is an authentically Filipino dish because our natives are the one who invented it. Since then, this dish was popularly and regularly served during special occasions like fiestas, birthday parties, and some have it for ordinary meals. There is also lot of variations of this adobo recipe, including the dried version. There is the Batangas version (sauté the pork first before stewing), the Pampanga version (use salt instead of soy sauce), Laguna version (use sweet onions), Visayas version (add coconut milk) and other regions love to add sugar. Doing this dish won’t take much of your time because as you see, it is so easy to cook. So enjoy your cooking!

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5 from 1 reviews
Adobong Baboy Na Tuyo Recipe
 
Ingredients
  • 500g pork liempo, cut into chunks
  • 4 cloves garlic, minced
  • 1 medium onion, sliced
  • 4 pcs laurel leaves
  • 3-4 pcs siling labuyo, chopped (optional)
  • 1 tbsp sugar
  • 1 tsp salt
  • 1 tsp pepper
  • ½ cup vinegar
  • ½ cup soy sauce
  • 1 cup water
  • 2 tbsp cooking oil
Instructions
  1. Heat cooking oil in a deep pan.
  2. Add the garlic. Sauté until fragrant.
  3. Add the onion and bay leaves. Sauté for another 1 minute.
  4. Add the pork. Cook until it turns brown.
  5. Add water, vinegar, soy sauce, sugar, salt, and pepper. Stir well.
  6. Cover the pan and simmer for 40 to 60 minutes or until pork is tender.
  7. Remove cover then add the optional siling labuyo if you want to make it spicy.
  8. Stir and continue to cook until it dries completely and oil gets extracted from the pork.
  9. Transfer to a serving bowl. Serve with steamed rice or serve as pulutan.
  10. Enjoy your adobong baboy na tuyo!

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Disclaimer

Panlasang Pinoy Recipes™ is a food blog that compiles delicious and easy to prepare recipes from various sources around the web. We claim no credit for any images, recipes and videos featured on this blog unless otherwise noted. Read More

10 Comments

  1. Cristy Uy March 30, 2015
  2. lilibeth joaquim March 31, 2015
  3. Corazon o. Castromero April 4, 2015
  4. sherwin May 17, 2015
  5. doris s. cruz June 3, 2015
  6. Veronica agasang January 21, 2016
  7. Millard Ayog March 2, 2016