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Ultimate Pork Adobo (Chinese Style)

Of all the versions of Chicken or Pork Adobo I have tried, this Chinese-style version (no vinegar adobo) is my favorite! Sweet, savory, and delicious! Serve with rice.
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Prep Time 10 minutes
Cook Time 1 hour
Course Main, Main Course
Cuisine Asian Cuisine, Filipino, South East Asian
Servings 6
Calories 37 kcal

Ingredients
 

  • 1 Kilo (2.2 lbs) pork, get the part with some fat on it like pork shoulder, boneless country-style ribs, or pork belly
  • 1 1/2 Tbsp Oyster sauce
  • 2 Tbsp Brown sugar, adjust to taste
  • 1/4 cup Soy sauce – I use Kikkoman soy sauce.
  • 6-8 cloves Garlic, peeled then minced, crushed or chopped (a small head of garlic may be used)
  • 2 Bay leaves
  • Freshly ground pepper or whole black peppercorns, to taste
  • 8 oz fresh mini-bella/portobello mushrooms or 2 – 4 oz shiitake mushrooms fresh or dry – see notes on how to prep the dry shiitake mushrooms
  • A few drops of sesame oil Very essential!

Instructions
 

  • Clean the pork. Cut up the pork adobo style – about 1 1/2 – 2 inch cubes or chunks. They will shrink as they cook so I make it a little bigger.
  • In a deep pan or a Dutch oven, mix the soy and oyster sauces, sugar, garlic, and ground or whole peppercorns. Add the pork and coat with the sauce. Insert the bay leaves.
  • Bring to a boil then cover and simmer on lowest heat setting until pork is tender, about 40-60 minutes depending on the size.
  • When the pork is already tender, add in the mushrooms. Continue to simmer until the mushrooms are cooked and tender about 5-10 minutes.
  • Add a few drops of sesame oil (just a few drops and not much more!). Serve hot with rice.

Notes

TIPS & TRICKS: COOK'S NOTES
If using fresh Shiitake (4oz) – clean them quickly under running water or wipe the tops clean. Cut off the stem (can’t eat them too chewy!) and then chop.
If using dry Shiitake (2 oz) – reconstitute/rehydrate the mushrooms in warm water for about 20 mins or until tender. Reserve the water. Strain then and add as needed if the adobo sauce is beginning to dry up. This liquid is so full of flavor so don’t throw it away especially if you like a more liquidy adobo.
Do not add more than just a few drops of sesame oil so it doesn't overwhelm the taste of the pork and sauce.

Nutrition

Calories: 37kcalCarbohydrates: 7gProtein: 2gFat: 0.2gSaturated Fat: 0.04gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.02gCholesterol: 0.1mgSodium: 666mgPotassium: 161mgFiber: 1gSugar: 5gVitamin A: 2IUVitamin C: 2mgCalcium: 14mgIron: 1mg
Keyword chinese adobo recipe, dry filipino pork adobo, easy pork adobo recipe, how to make chinese style pork or chicken adobo, how to make Filipino pork adobo, no vinegar adobo
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