Almost every region in the Philippines have their own pork adobo version.

Sometimes, there can be

more than one version in a location.
The Basic Pork Adobo version is what you see in the recipe below. There are also similar versions with
additional ingredients.
Pork and Chicken Adobo is perhaps one of the favorite when it comes to family picnics. This is a dish
wherein pork and chicken slices are combined and cooked inadobo style. It can be done the same way
as this recipe, with or without onions. This is our clans signature summer dish in the Philippines. I
remember my tito’s and tita’s prepare a large portion every summer outing. We would go to Pansol in
Laguna to rent a swimming pool for the clan and they would bring with them two large cauldrons
(kaldero). One has the adobo in it, while the other is for the rice.
Pork Adobo with Potato is another version that I tried. This is a saucier pork adobo version with cubes
of potatoes in it. I’m not sure where this dish originated. It might have been initially created as a filler
to feed more people. Nevertheless, I liked the taste. I think that it can be improved by pan-frying the
potato first. Most of the flavors gets absorbed by the potato. It can be a carbohydrate overload when
you eat the potato with rice. This is a good dish to have when before going to the gym or before
starting a marathon.
I cook Pork Adobo with Eggs all the time. This is my favorite. There are two ways to make it. Both
ways require boiling the eggs beforehand.  The first version is cooked by adding boiled eggs once the
pork gets tender. The eggs absorb the soy sauce, thus becomes darker in color. Be cautious about the
time when cooking this way. We don’t want to overcook the eggs.
How can we tell if an egg is overcooked? It is simple. Egg yolk contain iron. When eggs are cooked
longer than the usual, the iron turns greenish. This color formation happens between the yolk and egg
white. We often refer to this as rings. Slice the boiled egg in half and try to examine the color of the
outer yolk. When you see a dark ring around it, that means the egg is overcooked.
The other version of the adobo with egg is easier and does not put the eggs at risk of overcooking
(unless it was overcooked during the boiling process). Simply add boiled eggs on the serving plate
before serving. The eggs also retains its white color.
Pork Adobo with Tofu is a protein-rich adobo version. This is perfect for people who like their adobo
mild in flavor. This version requires fried tofu. Always use extra firm tofu when making this. You can
purchase raw tofu and fry it, or you can get packaged fried tofu from the supermarket.
The tofu absorbs most of the sauce in the process which tones down the flavor a bit. This is a good
dish to prepare when you are into body building or into a protein-rich diet. Make sure to use lean cuts
of pork though.
A favorite among our group of friends who like to drink beer is Spicy Pork Adobo. This is the perfect
pulutan as far as I am concerned. The spicier it gets, the better it becomes. I tried making this dish
using the former spiciest chili pepper in the world, Bhut Jolokia (It lost its crown to the Carolina
Reaper, which is way spicier).  The result was a very delicious and extremely spicy adobo. The spice
lingers in the mouth for a while. Be forewarned.
Adobong Baboy sa Gata is a classic. This is notorious for making people on limited-rice-diet crave for
more rice. It is very rich, tasty, and delicious. Add a few pieces of Thai chili pepper, and you will not
get enough of it.

How to Cook Pork Adobo

Almost every region in the Philippines have their own pork adobo version. Sometimes, there can be
more than one version in a location.
The Basic Pork Adobo version is what you see in the recipe below. There are also similar versions with
additional ingredients.
Pork and Chicken Adobo is perhaps one of the favorite when it comes to family picnics. This is a dish
wherein pork and chicken slices are combined and cooked inadobo style. It can be done the same way
as this recipe, with or without onions. This is our clans signature summer dish in the Philippines. I
remember my tito’s and tita’s prepare a large portion every summer outing. We would go to Pansol in
Laguna to rent a swimming pool for the clan and they would bring with them two large cauldrons
(kaldero). One has the adobo in it, while the other is for the rice.
Pork Adobo with Potato is another version that I tried. This is a saucier pork adobo version with cubes
of potatoes in it. I’m not sure where this dish originated. It might have been initially created as a filler
to feed more people. Nevertheless, I liked the taste. I think that it can be improved by pan-frying the
potato first. Most of the flavors gets absorbed by the potato. It can be a carbohydrate overload when
you eat the potato with rice. This is a good dish to have when before going to the gym or before
starting a marathon.
I cook Pork Adobo with Eggs all the time. This is my favorite. There are two ways to make it. Both
ways require boiling the eggs beforehand.  The first version is cooked by adding boiled eggs once the
pork gets tender. The eggs absorb the soy sauce, thus becomes darker in color. Be cautious about the
time when cooking this way. We don’t want to overcook the eggs.
How can we tell if an egg is overcooked? It is simple. Egg yolk contain iron. When eggs are cooked
longer than the usual, the iron turns greenish. This color formation happens between the yolk and egg
white. We often refer to this as rings. Slice the boiled egg in half and try to examine the color of the
outer yolk. When you see a dark ring around it, that means the egg is overcooked.
The other version of the adobo with egg is easier and does not put the eggs at risk of overcooking
(unless it was overcooked during the boiling process). Simply add boiled eggs on the serving plate
before serving. The eggs also retains its white color.
Pork Adobo with Tofu is a protein-rich adobo version. This is perfect for people who like their adobo
mild in flavor. This version requires fried tofu. Always use extra firm tofu when making this. You can
purchase raw tofu and fry it, or you can get packaged fried tofu from the supermarket.
The tofu absorbs most of the sauce in the process which tones down the flavor a bit. This is a good
dish to prepare when you are into body building or into a protein-rich diet. Make sure to use lean cuts
of pork though.
A favorite among our group of friends who like to drink beer is Spicy Pork Adobo. This is the perfect
pulutan as far as I am concerned. The spicier it gets, the better it becomes. I tried making this dish
using the former spiciest chili pepper in the world, Bhut Jolokia (It lost its crown to the Carolina
Reaper, which is way spicier).  The result was a very delicious and extremely spicy adobo. The spice
lingers in the mouth for a while. Be forewarned.
Adobong Baboy sa Gata is a classic. This is notorious for making people on limited-rice-diet crave for
more rice. It is very rich, tasty, and delicious. Add a few pieces of Thai chili pepper, and you will not
get enough of it.
How to Cook Pork Adobo