Pork Adobo Recipe by Stavanger Norway’s Pop-up Queen

I learned to cook PORK ADOBO when I was 7 years old. It was the first Filipino dish I prepared on my own.  I remember my mom would always buy pork ribs/bones or pork “buto-buto”.  Those were the cheapest cuts but they oozed maximum flavor.

My recipe calls for pork bacon belly or pork neck chop because this part has an even distribution of fat.




1         kilo     pork bacon belly or pork neck chop

¾       cup     white vinegar

¾       cup     soy sauce

6        cloves garlic, crushed and minced

6        pcs.     Bay leaves or laurel leaves

3        tbs.     black peppercorns (crushed or whole)

For sautéing:

1         tsp.     oil

6        cloves garlic, crushed and minced

2        pcs.     Medium size onion, sliced

salt and pepper to taste (add only if needed)


Chop pork meat into 1.5-2 inches cubes.  Combine vinegar, soy sauce, garlic, bay leaves, peppercorns ,and the meat in a medium-sized casserole.  Make sure to mix everything well for  the meat to absorb the marinade.  You can let it sit for an hour before you start cooking it.  Afterwards, put your casserole in a medium to high heat, bring the pork to a boil.  Then simmer it covered for about 45-60 minutes or until pork is soft & tender in a low to medium heat.  Check your adobo every now and then to make sure that your sauce does not dry out.  If needed, add ½ cup water into the mixture.  Once done, you can set aside.

Heat up a sauté pan with oil, add your garlic and onions until transparent.  Ladle in the pork meat from your adobo to pan fry for about 5-10 minutes.  Add some of your adobo sauce into the meat and simmer until the sauce thickens or if you like, until almost dry.

Serve with warm cooked rice and boiled eggs.



Michelle “Alex” Mossige is a chef cum personal restaurant manager at Wilberg. She is also the founder of MP events by Michelle P. Mossige, which organizes Filipino food pop-ups for Lola’s Kusina and Stavanger Dining Club.



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