Pork Adobo sa Pinakurat

Pinakurat Adobo
Pork Adobo sa Pinakurat. This is my version of white adobo spiced with pinakurat vinegar. To those who do not know Suka Pinakurat is a spiced vinegar from fermented coconut sap called tuba. Spices include bird’s eye chili, garlic, onion and ginger. It is very popular in most part of Mindanao. For those who like a spicy twist to their adobo this is worth a try. As mentioned this is a white adobo which means soy sauce was not used in the recipe.

Pork Adobo sa Pinakurat

Cooking is basically the same with my usual adobo recipe except that I used Pinakurat vinegar in a 1:1 part ratio with white vinegar. You can always adjust the ratio to your preference of spiciness. Here is the recipe of my version of Pork Adobo sa Pinakurat.


1/2 kilo pork belly or other pork cuts, cut into serving pieces
1/4 cup pinakurat vinegar
1/4 cup white vinegar
1/2 head garlic, crushed
1 tsp. peppercorns
3-5 pieces bay leaf
salt to taste

Pork Adobo sa Pinakurat - Cooking Procedure

Cooking procedure:

In a sauce pan place pork, pour 2 cups of water. Add in vinegar, garlic, peppercorns and bay leaf and salt bring to a boil and simmer at medium to low heat for 20 to 30 minutes add more water if required. Correct saltiness according to taste, When the pork are tender continue to simmer until all the liquid has evaporated and pork start to render fat turning occasionally to avoid burning the bottom. Serve with a lot of rice.


  1. Another filipino cuisine with a twist of a professional food blogger.

    Nice blog post again! Two thumbs up!

  2. Another beautiful pork recipe, your screenshots are making me hungry. Very good site, just like http://recipe-tv.ph

  3. Thanks. When I was in the Philippines I bought a bottle of pinakurat as was looking for a recipe.


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