Adobong Tarlac

Nearly 2 years ago I posted an article about the many varieties of Adobo, I thought I would not discover any other adobo dish anymore but I was wrong in fact there are a lot more to discover and our post today is one of them. Adobong Tarlac is a type of adobo popular in Tarlac, cooked with the usual ingredients plus pineapple juice and pineapples. I never had cooked adobo this way until now, and I was surprised, that small ingredient addition gives this dish a really nice taste, making it more pleasant.

I take pride in my adobo and I guess that is true as well for most Filipinos as everyone created their own ways of making this dish even better and more accustomed to their taste buds, I guess after knowing this version I will add this technique to my secret ingredients so I can improve more on what is already great for me. How about you do you have a special adobo recipe that you can share?

Adobong Tarlac
Prep time
Cook time
Total time
Serves: 6
  • 500 g Pork belly, cubed
  • 600 g chicken legs
  • 1 whole garlic, minced
  • 2 cups pineapple juice
  • 2 cups cubed pineapples (fresh or canned)
  • ½ cup cane vinegar
  • ½ cup soy sauce (Philippine Soy Sauce not the Chinese Soy Sauce, they taste differently if you can’t find one you can use Kikkoman)
  • 1 tbsp sugar
  • oil
  • cornstarch
  • bay leaves
  • whole pepper corns
  • water
  1. Marinate pork and chicken in pineapple juice for at least 2 hours but not more than 6 hours. Set aside.
  2. In a pot sauté garlic in oil using low heat until golden brown. Remove from pot and set aside.
  3. Drain meats setting aside the marinating juice.
  4. Add pork belly and fry until browning occurs. Remove then set aside.
  5. Add chicken and fry until browning occurs. Remove then set aside.
  6. Place the pork back into the pot, add ½ cup water, ½ cup vinegar, ½ cup soy sauce, the marinating liquid, 2 tbsp peppercorn, 4 bay leaves and 1 tbsp sugar then bring to a boil and simmer for 25 minutes or until pork is tender. Add the chicken nibbles and cook for 10 more minutes.
  7. Drain the liquid and in a separate frying pan add oil and fry the drained meat in high heat browning the sides.
  8. Mix 1 tsp cornstarch in the cool drained liquid then pour the mixture in the pan together with the cubed pineapples.
  9. Simmer for additional 5 minutes then serve.



2 Responses

  1. Gina says:

    I’ve never heard of this version of Adobo, very interesting with pineapple. Will definitely make it this weekend and invite friends who has not tasted it. Keep the adobo road coming,

  2. mjskit says:

    From the adobo recipes I’ve seen here, it’s obvious that you take pride in your adobo. I love this one with pineapple juice. And cane vinegar? Need to look that one up. Great recipe Raymund!

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