Chinese-style Adobo (Dong Po Pork)

This recipe I am sharing with you today is inspired by Chef RV Manabat. I stumbled upon him on a program app. His funny, laidback, unpretentious style led me to explore further.

Adobo is a staple dish in Filipino cuisine and we all have different ways of interpreting it based on our tastes. It’s one of my most-cooked dishes at home.

This braised Chinese-style pork adobo takes on a sweeter presence intermingled with robust flavors and spices. If you find yourself wanting to try this recipe, do indulge. The longer it keeps, the better it gets!


• 2 lbs of *pork

• 2 tbsp brown sugar

• 1 tbsp fresh or herbed ginger

• 1/4 cup cooking wine

• 1 cinnamon stick

• 3 whole cloves (or 4-6 pieces star anise, Chinese Five Spice or AllSpice)

• 1/2 cup soy sauce

• 1/4 cup dark soy sauce

• 2 to 4 cups water (enough to cover the meat)


• Hard boiled eggs

• Sesame oil

• Chives or Green Onions

Recipe Preparation

1. Saute meat. *Pork belly is ideal, but for this recipe I used whole slices of pork shoulder country pork ribs, boneless.

2. Add all ingredients and bring to a boil.

3. Braise for 45 minutes or until meat is cooked and tender.

4. Once tender and the liquid is reduced add cornstarch to thicken the sauce. Braise meat for another 30 minutes or until desired thickness of the sauce is achieved.

5. Add in a splash of sesame oil.

6. Turn off stove.

7. Add in hard-boiled eggs (optional), top with fresh chives or green onions.

Dong Po Pork (Chinese-style Adobo)