Adobong Baboy sa Asin


Thank you for reading and I’m glad that I got you interested.

I actually don’t know how to call this dish as I was afraid that the word “adobo” had become hackneyed and trite specially among Filipinos and that there seem to be no new adobo recipe that could catch anyone else’s attention these days ( :-( sniff sniff)

Yes, adobo is one of those Filipino dishes that has become ubiquitous not only in the Philippines, but worldwide.  And where there is Filipino, there  surely be adobo.

I first tasted this adobo dish when our friend brought back a container of adobong baboy sa asin from his home town somewhere in Catanduanes. It was an oily, fatty, yet very tasty adobo.  I learned that this type of adobo is cooked without soy, instead, salt is used to provide the needed saltiness.   Armed with my basic knowledge of how to cook adobo and the new recipe I’ve learned, I experimented on another kind of adobo without using soy sauce.  And so I tried cooking adobong baboy sa asin.

My husband actually doubted the idea of cooking adobo with just asin.  We had a long “discussion” about it.  Something like, “it’s not adobo because there is no soy sauce” kind of discussion.  You know people who has a certain preconceived notion of what a certain dish tastes, looks like, and what ingredients must be used, etc., they will stick to that notion and fight for it :-) He just stopped arguing with me when he tasted my adobong baboy sa asin, and then, he can’t stop eating it until it’s all gone, finished, nasimot!  My husband loves it :-)  I’m sure you’d love it too.

Here’s my simple recipe for your enjoyment  :-)

CAUTION:  this dish is high in calories from fat, very high in fat specially on saturated fat, and high in sodium.  There, I warned you already.
This recipe is originally posted in our food blog-  (click Adobong Baboy sa Asin)
adobo sa asin 1024x768 Adobong Baboy sa Asin
Adobong Baboy sa Asin by
Adobong Baboy sa Asin


  • Pork belly – 400 g.
  • Vinegar, white – 9 tbsp
  • Sea Salt – 2 tsp
  • Garlic, crushed - 7 cloves
  • Bay leaves – 2 pcs
  • Vegetable oil – 1 tbsp or less
  • Water – enough to cover the pork


  1. Braise pork in oil until it turned light brown
  2. Mix the rest of the ingredients together in a pressure cooker and cook it for 8 minutes timing it from the moment the pressure cooker whistle.
  3. Transfer it into a non-stick wok or pan. let it simmer until all the liquid evaporated leaving only the juices and oil of the pork.
  4. Fry the pork in its own oil until it turned brown.
Best served with a hot Japanese-style steamed rice and green tea leaves salad (Click this for the Japanes-style steamed rice and this for the green tea leaves salad)
Makes 3 servings . Here’s the estimated Nutritional values per serving based on the ingredients used.
Calories :  730 kcal Total Fat:   75.35  g.
Cholesterol :  96 mg. Saturated fat :  26.44 g.
Protein :  13 g Dietary fiber :  0 g.
Sodium :  1,615 g. Carbohydrate :  0 g.

Visit our blog for more adobo recipes.  We suggest you to try these adobo recipes of ours:

 Adobong Baboy sa Asin

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