Mary Jane's Pork Adobo

From Max's Mom, Mary Jane: I started making pork adobo back in the Philippines in 1975, when I first met my husband Mark. Eating good local food was a big part of our courtship and happy marriage of the last 36 years. Many consider adobo to be the "National Dish" of the Philippines, because it is so popular and easy to prepare with a long storage life. Adobo is not limited to pork only, but you can also use chicken, seafood, meats or a vegetable medley. After living for more than 30 years in Indonesia, fresh ginger has snuck into my original Filipino recipe, which adds another layer of flavor. Indonesian "Adobo" is called Babi Kecap, and was always the favorite meat dish of my sons, Max and Alex. Cooking this recipe in a barrel oven superbly enriches the deep rich flavor of the sauce, and created a wonderful, glazed meat that everyone will love.

Recipe courtesy of Max and Eva Edleson, Build Your Own Barrel Oven
Show: Man Fire Food Episode: Outrageous Ovens
TOTAL TIME: 2 hr 20 min
Prep: 15 min
Inactive Prep: 1 hr
Cook: 1 hr 5 min
YIELD: 4 to 6 servings


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Combine 1/2 cup water, the soy sauce, sugar, ginger, peppercorns, garlic, bay leaves and some salt in a cast-iron or flame-proof casserole pot. Add the pork and let marinate for at least 1 hour. Make sure that all the meat is well covered with the marinade.

Preheat a barrel oven or regular oven to 350 degrees F.

Place the pot over high heat and bring to a boil. Boil for five minutes, and then stir in the vinegar.

Transfer to the oven and roast until the pork is tender, about 1 hour, stirring gently occasionally.

Serve hot with freshly steamed rice.


Cook's Note: Boiling the pork initially on the stove top without the vinegar makes the pork tenderize more quickly.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

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