Dry Pork Adobo Recipe – Crispy, Savory Filipino Ulam

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What is Dry Pork Adobo?

Dry pork adobo is a classic Filipino ulam where pork is slowly simmered in soy sauce, vinegar, garlic, bay leaves, and peppercorns—then cooked until the sauce fully reduces. The result is tender pork coated in bold, savory flavors with a slightly crisp finish. Compared to saucy versions like traditional Pork Adobo, this variation highlights texture and intensity in every bite.

Why Masarap?

Masarap ito dahil sa lalim ng lasa. The aroma of garlic and bay leaves hits first, followed by the balanced alat at asim that adobo is known for. As the sauce dries up, the pork absorbs everything, creating that rich, almost caramelized coating that makes it hard to stop at one serving.

Best Eaten For

This dish is best for lunch or dinner, especially when paired with steaming rice. It’s filling, satisfying, and perfect for everyday meals or packed baon.

Ingredients

Pork belly or pork shoulder, cut into chunks
Soy sauce
Cane vinegar
Garlic, crushed
Bay leaves
Whole peppercorns
Water
Cooking oil (optional)

How to Cook Dry Pork Adobo

Combine pork, soy sauce, vinegar, garlic, bay leaves, peppercorns, and water in a pot.
Bring to a boil, then lower the heat and simmer until the pork becomes tender.
Let the sauce reduce uncovered, stirring occasionally.
Continue cooking until the liquid dries up and the pork renders its fat.
Optional: add a little oil and lightly fry the pork for crispier edges.
Turn off the heat once the pork is deeply browned and aromatic.

Serving Suggestions

Dry pork adobo is best served with hot white rice and a simple side dish. For a complete Filipino meal, it pairs well with classic favorites like Chicken Adobo or a comforting sabaw dish such as Sinigang na Baboy served alongside.