Spicy Adobong Baboy with Pork Knuckles: A Fiery Twist on a Filipino Classic
Craving a dish that packs bold flavors and fall-off-the-bone tenderness? This Spicy Adobong Baboy with Pork Knuckles is about to become your new favorite comfort food! A sizzling take on the beloved Filipino adobo, this recipe transforms humble pork knuckles (pata) into a succulent, flavor-packed masterpiece with the perfect balance of savory, sweet, and spicy notes.
Why This Recipe Stands Out:
🔥 Extra-Tender Meat – Pork knuckles (pata) become meltingly soft when slow-cooked in the adobo sauce, with collagen-rich skin that turns gelatinous and delicious
🌶 Spicy Kick – Chili peppers or chili flakes add a fiery depth to the classic adobo flavor profile
🍖 Bone-In Goodness – Cooking with knuckles instead of lean meat delivers richer, more complex flavors
The Magic of Adobo Sauce:
Our version keeps the traditional soy sauce-vinegar-garlic base but kicks it up with:
- Brown sugar for caramelized sweetness
- Whole peppercorns & bay leaves for aromatic warmth
- Siling labuyo or chili flakes for adjustable heat levels
Step-by-Step Perfection:
- Sear pork knuckles until golden to lock in juices
- Simmer in adobo sauce for 1.5-2 hours until fork-tender
- Reduce the sauce to a glossy, clingy consistency
- Broil briefly for caramelized edges (optional but recommended!)
Serving Suggestions:
🍚 With Garlic Fried Rice – The spicy sauce takes sinangag to the next level
🥒 Side of Atchara – The pickled papaya cuts through the richness
🍻 Pulutan Perfect – Ideal with ice-cold beer for gatherings
Pro Tips:
✔ For extra tenderness, marinate overnight
✔ Use coconut vinegar for authentic Filipino tang
✔ Reserve some sauce for dipping – it’s liquid gold!
This isn’t just adobo – it’s adobo with attitude! The knuckles’ natural richness makes this version more luxurious than standard pork adobo, while the spicy twist keeps your taste buds dancing. Perfect for Sunday family dinners or when you need an impressive yet easy dish for guests.
Ready to experience adobo like never before? One bite of these sticky, spicy knuckles will make you a believer!
How spicy do you like your adobo? Share your heat preferences in the comments! 🌶️😋
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Table of Contents
Spicy Pork Knuckles Adobong Baboy
Description
Spicy Adobong Baboy Recipe – Pork Knuckles
Ingredients
Instructions
Fill the pot halfway with water, then add the pork knuckles.
Turn the heat up to medium-high, and once it starts simmering, let it boil for 10 minutes or until the water is no longer red.
Drain the pork and scrub it clean with cold water. Set aside.
Heat cooking oil in a large pan or pot. Add the garlic and saute until light brown.
Add in the pork knuckles and then cook for 3 to 5 minutes, or until light brown.
Stir in soy sauce and oyster sauce. Then pour in the water.
Add whole peppercorns and bay leaves. Cover and simmer for 40 to 45 minutes, or until the pork knuckles are fork-tender.
Note: Add water as needed.Pour in the vinegar and allow it to re-boil for 3 minutes without stirring the liquid.
Add in the sugar, salt, and red chili. Stir and then simmer again until the desired amount of sauce is reached.
Note: Add more red chilies if desired.Taste the sauce and adjust as necessary. Once cooked, transfer to a serving dish.
Note: Pork knuckles are best served saucy or in dried adobo. Choose your preferences.Serve warm with plenty of cooked rice.
Share and enjoy the food. Happy cooking!
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 473kcal
- % Daily Value *
- Total Fat 17.9g28%
- Saturated Fat 7.5g38%
- Cholesterol 183mg61%
- Sodium 1431mg60%
- Potassium 1150mg33%
- Total Carbohydrate 6.6g3%
- Dietary Fiber 0.5g2%
- Sugars 2.9g
- Protein 67.2g135%
- Calcium 40 mg
- Iron 4 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.