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.
π₯ Extra-Tender Meat β Pork knuckles (pata) become meltingly soft when slow-cooked in the adobo sauce, with collagen-rich skin that turns gelatinous and delicious
πΆ Spicy Kick β Chili peppers or chili flakes add a fiery depth to the classic adobo flavor profile
π Bone-In Goodness β Cooking with knuckles instead of lean meat delivers richer, more complex flavors
Our version keeps the traditional soy sauce-vinegar-garlic base but kicks it up with:
π With Garlic Fried Rice β The spicy sauce takes sinangag to the next level
π₯ Side of Atchara β The pickled papaya cuts through the richness
π» Pulutan Perfect β Ideal with ice-cold beer for gatherings
Pro Tips:
β For extra tenderness, marinate overnight
β Use coconut vinegar for authentic Filipino tang
β Reserve some sauce for dipping β itβs liquid gold!
This isnβt just adobo β itβs adobo with attitude! The knucklesβ 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! πΆοΈπ
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Spicy Adobong Baboy Recipe β Pork Knuckles
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.
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.
Taste the sauce and adjust as necessary. Once cooked, transfer to a serving dish.
Serve warm with plenty of cooked rice.
Share and enjoy the food. Happy cooking!
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.