Adobong Baboy Na Tuyo Recipe

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Adobong Baboy Na Tuyo or Dry Pork Adobo is just as delicious as the standard Adobo recipe, but the difference is that this adobo recipe is the dried version. The standard version adobo, which is the most well-known throughout the world, have the meat cooked with its flavorful marinade, made up of soy sauce, vinegar, garlic, and bay leaves.

For close to an hour, the meat with the marinade is put on heat where the meat will be tenderized and absorb all the delicious flavors. The result is an adobo dish with just enough sauce to coat the meat and the serving of rice at your place. It’s the epitome of a traditional Filipino recipe.

Did you know that adobo is one of the indigenous Filipino dishes here in the Philippines? Indigenous is to mean that native Filipinos created the first-ever adobo recipe and have been cooking adobo since before the Spaniards landed in the Philippines. 

The original name of this dish has been lost to us. The name that we used on this dish now is adobo, which is a Spanish word that means “to marinate” or “marinade.” The Spanish have a similar dish where they also marinate the meat. Many Latin countries also have their own version of adobo where they got from the Spanish.

But the evidence to suggest that the Filipino adobo recipe is native to the Philippines is that the ingredients that are used in our adobo are all found in the Philippine, long before the Spanish set foot on the islands. The Spanish merely renamed it.

The natives use preservative ingredients like vinegar in the recipe that makes the dish last longer in the humid tropical climate. Other than vinegar, the main ingredients of the Filipino adobo are soy sauce, garlic, bay leaves, pepper, and a choice of meat.

Some of these ingredients aren’t native to the Philippines, rather the first Filipinos got them through trade with neighboring nations. From there, the adobo was invented. And we can make adobo with any meat that we want so the first Filipinos have a versatile recipe in their hands.

Read more: Ultimate Filipino Adobo Recipes

Today, adobo is arguably the unofficial national dish of the Philippines. The other Filipino dish that contends for this position is the sinigang.

Practically every Filipino household has its own adobo recipe with everyone boasting to have the best one. The standard and most common adobo is probably chicken adobo but many love to cook adobo with pork as well.

Adobo is an everyday dish in the Philippine but you’ll also see it served for special occasions like fiestas or birthday parties. And like a lot of Filipino dishes, you’ll find different ways to prepare and different versions of the adobo depending on where in the Philippines you’re in.

For example, there is the Batangas version of adobo where they saute the meat first before stewing with the other ingredients. There’s the Pampanga version of adobo where they use salt instead of soy sauce. The Visayas version of adobo adds coconut milk to their adobo recipe for a creamy finish and I could go on and on.

This adobong baboy na tuyo recipe is just one of the many variations of the adobo recipe. There are loads of them you can find in different parts of the Philippines. We use fewer portions of the wet ingredients to achieve the desired “dryness” with no sauce whatsoever.

Our is also far more flavorful with the added siling labuyo at the end. But other than that, this dried version of the Filipino adobo is the same dish through and through.

Sometimes I just want something with less sauce on my plate even when I’m craving the flavors of a saucy dish and this adobong baboy na tuyo recipe definitely answers that request.

All of the ingredients that we need for this recipe are all enumerated down below as well as the step by step guide on how to cook this dried adobo recipe. Better yet, we made a fun video for you to watch and cook along. This recipe requires minimal prep and I think that even beginners can successfully achieve it.

Serve with white rice and enjoy!

 

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Adobong Baboy Na Tuyo Recipe

Print Recipe

Ingredients
  

  • 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

Instructions
 

  • 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!

 

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