Adobong Baboy na Tuyo: A Flavor-Packed Filipino Classic
Craving an authentic Filipino dish that’s bursting with bold, savory flavors? Our Adobong Baboy na Tuyo (Dry Pork Adobo) delivers the perfect balance of garlicky richness, tangy vinegar, and savory soy sauce—all caramelized to perfection for an irresistible crispy finish. Unlike saucy adobo, this version is cooked until the liquid evaporates, leaving tender pork chunks coated in a glossy, intensely flavorful glaze that clings to every bite.
Why This Recipe Is a Must-Try:
🔥 Crispy-Edged Perfection – Slow-cooked until the sauce reduces completely, creating caramelized, slightly crispy pork
🧄 Garlic Lover’s Dream – Packed with golden fried garlic for extra aroma and crunch
🍚 Rice’s Best Friend – The concentrated umami flavor makes it perfect with steamed rice
What Makes It Special?
✔ No-Fuss Cooking – One-pot wonder with minimal prep
✔ Better Than Takeout – Deep, homemade flavors you can’t get from restaurants
✔ Meal-Prep Friendly – Tastes even better the next day!
Serving Ideas:
- With Garlic Rice & Sunny-Side-Up Eggs – The ultimate Filipino breakfast
- As Pulutan – Perfect with an ice-cold beer
- Bento Box Star – Stays flavorful for packed lunches
Pro Tip: Use pork belly or shoulder for the best balance of meat and fat!
Ready to cook the crispiest, most flavorful adobo of your life? Follow our recipe below and watch it become a family favorite!
How do you like your adobo—saucy or dry? Share your style in the comments! 😊🍖
For more recipes feel free to browser our recipe archive. We appreciate you stopping by. Share and enjoy the food!
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The Ultimate Adobong Baboy na Tuyo Recipe
Description
Adobong Baboy na Tuyo Recipe
Ingredients
Instructions
Preparation:
Cut the pork meat into serving parts, preferably 2-inch cubes.
Peel the garlic and mince it, then peel and slice the onion.
Cooking:
Heat the cooking oil in a large pan over medium heat.
Add the garlic and saute until fragrant. Then add the onion slices and saute until softened.
Add the pork and cook for about 5 minutes, or until it is lightly browned.
Add the soy sauce and stir to distribute it into the meat, then add the vinegar and allow to cook for 2 minutes without stirring.
Add sugar and stir. Then pour in the water and add the peppercorns and bay leaves.
Cover the pan and simmer for about an hour or until the pork gets tender. Occasionally mix.
Note: Add water as necessary until the meat gets tender.Taste it and adjust as necessary; add salt and ground black pepper to balance the taste.
Tips: If you want to make the dish spicy, just add some chopped red chilies or chili flakes to the recipe.Keep cooking until the liquid is about to totally evaporate and the meat turns dry but oily.
Transfer to a serving dish. Serve with a pair of steaming rice.
Share and enjoy the food. Happy cooking!
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1242kcal
- % Daily Value *
- Total Fat 123.6g191%
- Saturated Fat 45.6g229%
- Cholesterol 158mg53%
- Sodium 1665mg70%
- Potassium 115mg4%
- Total Carbohydrate 7.4g3%
- Dietary Fiber 0.7g3%
- Sugars 2.8g
- Protein 22.9g46%
- Calcium 25 mg
- Iron 3 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
