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!
Adobong Baboy Na Tuyo Recipe
- 500 g 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
- 1/2 cup vinegar
- 1/2 cup soy sauce
- 1 cup water
- 2 tbsp cooking oil
- Heat cooking oil in a deep pan.
- Add the garlic. Sauté until fragrant.
- Add the onion and bay leaves. Sauté for another 1 minute.
- Add the pork. Cook until it turns brown.
- Add water, vinegar, soy sauce, sugar, salt, and pepper. Stir well.
- Cover the pan and simmer for 40 to 60 minutes or until pork is tender.
- Remove cover then add the optional siling labuyo if you want to make it spicy.
- Stir and continue to cook until it dries completely and oil gets extracted from the pork.
- Transfer to a serving bowl. Serve with steamed rice or serve as pulutan.
- Enjoy your adobong baboy na tuyo!
Other Adobo Recipes you may like:
- Adobong Manok Sa Gata Recipe
- Ginataang Adobo Recipe
- Pork Adobo Recipe
- Adobong Manok or (Chicken Adobo) Recipe
- Adobong Puti (White Chicken Adobo)
- Pork Adobo Flakes Recipe
- How to cook delicious & easy Adobong Tarlac
- Pork Pata Adobo Sa Gata Recipe
- Classic Chicken Adobo Recipe
- Adobong Mani Recipe
- Adobong Hipon Recipe
- Ginataan Chicken Adobo Recipe
- Fillet Mignon Steak in Adobo Sauce Recipe
- Garlic Fried Rice with Twice Cooked Chicken and Pork Adobo Recipe
- Chicken, Pork and Beef Adobo with Atcharang Papaya Recipe
- Adobong Tahong sa Gata Recipe
- Adobong Bulalo Recipe
- Adobong Sitaw with Lechon Carajay Recipe
- Kare-Kare, Adobo at Kilawing Papaya Recipe
- Adobong Pula Recipe
- Adobong Pork Isaw Recipe
- Adobo Baby Back Ribs with Ginger Rice and Mango Salsa Recipe
- Halaan Adobo Recipe
- Pork Adobo With Ampalaya Recipe
- Adobong Tarlac Recipe
- Inadobo Nga Paltat Recipe
- Kiddie Adobo With Kalabasa & Malunggay Croquettes Recipe
- Beef Adobo Recipe
- Adobong Pusit Sa Gata Recipe
- Adobo Sa Dilaw Recipe
- Adobong Lechon Recipe
- Crispy Pork Adobo Flakes Recipe
- Grilled Pork and Liver Stuffed Squid with Adobong Recipe
- Adobong Bangus Recipe
- Adobong Camaro Recipe
- Adobong Bulalo Recipe
- Adobo Pampango De Logro Recipe By Chef Boy Logro