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Pork Adobo with Oyster Sauce

Pork Adobo with Oyster Sauce

Pork Adobo with Oyster Sauce is your classic Filipino adobo made extra special! It’s easy to make yet so tasty! You’ll love melt-in-your-mouth tender pork belly and sweet and savory sauce with steamed rice.

We have 20-plus adobo varieties already on the blog, and I am excited to add another one to the list. You can never have too many adobo recipes, right? Especially when it’s made extra yummy with the sweet and savory flavors of oyster sauce!

There are so many ways to prepare this classic Filipino stew, from adding coconut milk, atsuete or turmeric to replacing the soy sauce with salt or fish sauce. Every version has its own delicious flavor profile, it’s pretty hard to nail down a favorite. But why pick one when you can make them ALL?

Guys, I am sorry I haven’t been here as often this month and that my recipe posts have dwindled to once a week. You see, I am insane because, for some reason, I think I have super powers and can do it all.

As if maintaining Kawaling Pinoy and my other blog, Onion Rings and Things, was not hard enough, I decided to start a THIRD cooking blog for Instant Pot and Slow cooker recipes. As I said, I am crazy. Or maybe I just love what I do so much I live it and breathe it.

Also, in my defense, I haven’t totally neglected the blog. I’ve been knee-deep in reshooting and updating old recipes to include in-process photos and helpful tips.

Tips on How to Make Pork Adobo with Oyster Sauce

  • I love the melt-in-your-mouth-tenderness of pork belly after a long braise. You can swap a leaner cut such as pork shoulder, chops or spare ribs if you want to trim down the fat.
  • Cut the meat in uniform size to ensure even cooking. To make slicing easier, freeze the pork belly for about 8 to 10 minutes or until slightly firm.
  • Browning the meat adds depth of flavor. Pat the pork dry to ensure a good sear. Do not overcrowd the pan and use a wide pan or cook in batches as necessary.
  • The recipe uses palm vinegar (Filipino brand); if you’re substituting white distilled which has a stronger taste, you might need to adjust the amount. To cook off the vinegar taste, allow it to boil, uncovered and without stirring, for a good few minutes before adding the soy sauce and water.
  • As the flavors of the dish will concentrate as the sauce reduces, season with salt if needed at the end of cook time to accurately gauge taste.

I hope you’ve already checked out our revamped biko post because this bibingkang malagkit also belongs to the same family of Filipino kakanin. In fact, this native delicacy is also referred to as biko in other regions of the country.

The ingredients of both rice cakes are mostly the same, but while the other is topped with latik, this version is topped with coconut caramel topping and finished off in the oven to brown.

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