Pork Adobo – Filipino Smoked Pork

Name: Schwein Adobo – Philippinisch geräuchert
Total time: 5 h
Ingredients: 60 ml Reisessig; 50 ml Sojasauce; 15 g Knoblauch, zerdrückt; 5 g Schwarzer Pfeffer, grob gemahlen; 3 Stück Lorbeerblätter; 10 g Brauner Zucker

MarinadePorkHot SmokingEasy5-7 hrs88-93 °C115-130 °CBeech + Apple

Filipino Adobo combines vinegar, soy sauce, bay leaves, and garlic into a unique marinade that also acts as a natural preservative. In this version, pork neck is hot-smoked after marinating, blending the tangy depth of adobo with bold smoke flavors. The meat caramelizes crispy on the outside while remaining tender and juicy inside.

Ingredients(for 1 kg)

Rice vinegar60 ml

Soy sauce50 ml

Garlic, crushed15 g

Black pepper, coarsely ground5 g

Bay leaves3 Stück

Brown sugar10 g

Instructions

Marinating

8-12 hours

Combine all ingredients into an adobo brine. Fully submerge or tightly rub pork neck, cover, and refrigerate. Store leftover marinade separately in the fridge. Drain meat before smoking.

Smoking

4-5 hours

Stabilize smoker at 115-130 °C, use beech and apple wood. Place pork neck on the grate. Apply boiled leftover marinade as mop sauce hourly. At a core temperature of 75 °C, increase temperature to 130 °C to caramelize the surface.

Resting & Serving

15-20 minutes

Remove from smoker at core temperature 88-93 °C. Cover loosely with foil and rest for 15-20 minutes. Slice evenly and serve with steamed rice and pickled cucumbers.

Pro Tip

Boil the leftover marinade after marinating and apply as a mop sauce every 60 minutes – this intensifies the adobo flavor and creates a shiny surface.

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