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Adobong Pata (Pork hocks)

Adobo…a very popular dish in the philippines. Almost all ingredients can be cooked using the famous adobo style – be it meat or vegetables. To name some you can cook Chicken Adobo, Pork Adobo, Adobong Kambing, and Adobong Pusit and even adobong gulay such as sitaw and many more…. Did you know that Pork meats are ideal to every kinds of cooking like barbecuing, frying, stewing and many others. Although rich in these vitamins and minerals, better enjoy pork dishes moderately to avoid heath problems in the future.


  • 5 cloves garlic
  • 1kl pork hocks
  • 1/2 cup soy sauce
  • 1/2 cup vinegar
  • salt & pepper to taste
  • 2 pcs bay leaves
  • 2 tbsp brown sugar
  • 2 tbsp fish sauce (patis)


  • There are different types of cooking and procedures of adobo. some usually saute’ it…butfor me, I will be using the “sinangkutya: method. (slow cook until meat is tender).
  • In a large sauce pan, mix all ingredients together, bring to a boil for about 30 minutes or until sauce is thickened and meat is tender. add 2 tbsp cooking oil and stir fry… serve hot.


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