Pork Adobo Done Logan's Way

Sherri Williams


We were stationed in Hawaii from 1982-1986. That was when I fell in love with Filipino food. It was divine. Simple yet tasty. I'm a southern girl originally from Virginia so I decided to combine pork belly & pork shoulder. I paired those succulent meats with a little Filipino flare. This marriage created some kinda good recipe. Your family and friends are in for real treat with the spectacular dish! Cooking with Passion, sw:)

★★★★★ 3 votes
15 Min
1 Hr
Stove Top


1 lb
pork shoulder, cubed
1 lb
pork belly, cubed
5 clove
garlic, smashed & chopped
bay leaves
1/2 c
soy sauce
1 tsp
brown sugar
1 c
2 Tbsp
peppercorns, whole black
2 Tbsp
peanut oil
1 small
red onion, chopped
1/4 c
rice vinegar
1 Tbsp
oyster sauce added at the end to give a richness


1marinate the 1st 8 ingredients in a medium sized bowl for 30 minutes
2add oil to a large heated skillet. saute onions until translucent.
3remove pork from marinade and reserve. pat dry the pork with paper towels and add to frying pan. fry for 3-4 minutes until pork has browned and juices are sealed in. add marinade to the pan with pork and onions. bring to a boil , then reduce the heat to a simmer
4cover and simmer for about 45 minutes, the sauce will reduce by more than half. you may have to add a little more water as needed. add vinegar. continue to simmer for another 15 minutes. add oyster sauce the last minute
5serve hot on a warm plate with cilantro toasted rice. enjoy!
6**toasted rice** add 1 cup of rice to a stock pot. add 2 TBSP olive oil. fry rice until some of rice turns a golden brown color. stir often to ensure that the rice doesn't burn. add 1 1/2 cups of chicken broth (your favorite) and chopped cilantro to cover rice. bring to a boil. reduce heat to simmer and cover. rice should be done within 15 minutes...if the rice is not cooked to your liken, add addtional broth and cover.

About Pork Adobo Done Logan's Way

Course/Dish: Rice Sides, Pork
Main Ingredient: Pork
Regional Style: Asian
Other Tag: Healthy