Adobo is a quintessential Filipino dish that is easy to prepare and full of flavor. While it is traditionally cooked in a pan on the stovetop, you can also make tasty pork adobo right in your rice cooker. Using a rice cooker to prepare this savory pork dish makes it even simpler to pull together for a quick family dinner.
An Overview of Pork Adobo
Adobo is considered the national dish of the Philippines. It is comprised of meat seafood or vegetables simmered in a mixture of vinegar, soy sauce, garlic, bay leaves, peppercorns, and other spices. The tangy adobo sauce tenderizes the protein and infuses it with a signature salty-sour Filipino flavor profile.
Pork adobo made with belly, shoulder, or loin is a classic Filipino favorite. The rich, fatty pork combines perfectly with the bright adobo sauce. Chicken, beef, fish, squid, shrimp, and vegetables like eggplant are also common adobo ingredients.
Part of what makes adobo so appealing is its versatility and ease of preparation. While traditionally cooked in a kawali pan on the stove adobo can also be prepared in modern kitchen appliances like electric pressure cookers, slow cookers and rice cookers.
Benefits of Cooking Adobo in a Rice Cooker
Here are some of the benefits of using your handy rice cooker to make pork adobo:
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Simplicity – Rice cookers are designed for easy, fuss-free cooking. Adobo preparation is straightforward with a rice cooker.
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Convenience – Rice cookers switch to warm mode automatically after cooking. This means the adobo stays ready to eat for hours without burning or overcooking.
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Minimal Monitoring – A rice cooker doesn’t require watching like stove top cooking. Once ingredients are added, it cooks the adobo unattended.
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Perfect Texture – The moist, enclosed environment of a rice cooker produces fork-tender pork in the adobo broth
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Enhanced Flavor – Cooking in a sealed cooker infuses the pork with flavor from the aromatics and sauce.
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Easy Clean Up – Rice cookers have a detachable cooking pot that is simple to wash after cooking.
Ingredients for Pork Adobo
- 1 lb pork belly, shoulder, or loin, cut into 1-inch cubes
- 1⁄4 cup soy sauce
- 1⁄4 cup white vinegar
- 5 cloves garlic, crushed
- 1 bay leaf
- 1 tsp whole black peppercorns
- 1⁄2 cup water
- 2 tbsp vegetable oil
- Salt to taste
Step-by-Step Guide to Cooking Pork Adobo in a Rice Cooker
Follow these simple steps for foolproof pork adobo using a rice cooker:
1. Prepare the Ingredients
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Cut the pork into 1-inch cubes. This allows the adobo sauce to penetrate and tenderize the meat.
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Crush the garlic cloves. Whole peeled cloves can also be used if you prefer less garlic flavor.
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Combine the soy sauce and vinegar. You can use more or less vinegar to adjust the sourness.
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Measure out the water. Warm water will help the cooking process.
2. Brown the Pork
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Heat 1 tbsp oil in the rice cooker pot on sauté or brown setting.
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Working in batches, add the pork cubes in a single layer and cook for 2-3 minutes until browned on all sides.
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Remove browned pork to a plate.
3. Sauté the Aromatics
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Add the remaining 1 tbsp oil to the pot.
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Cook the crushed garlic for 30 seconds until fragrant.
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Add the bay leaf and peppercorns.
4. Simmer the Adobo
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Return the pork and any juices to the pot.
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Add the soy sauce vinegar mixture and water.
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Bring to a boil then switch the rice cooker to cook mode.
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Simmer for 25-30 minutes until the pork is very tender.
5. Finish and Serve
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When cooking is complete, let the adobo rest in warm mode for 5 minutes.
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Taste and adjust seasoning with salt if needed.
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Discard the bay leaf and peppercorns.
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Serve the pork adobo warm over steamed rice and enjoy!
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Refrigerate leftover adobo in an airtight container for up to 4 days.
Tips for the Best Rice Cooker Adobo
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Use good quality Filipino coconut vinegar or apple cider vinegar for bright acidity.
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Choose boneless pork shoulder or belly for tender, juicy adobo.
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Cut the pork into equal sized cubes so it cooks evenly.
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Let the vinegar reduce to concentrate the sour flavor.
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Add a few dashes of ground black pepper for subtle spice.
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Garnish with scallions and lemon wedges to balance the rich pork.
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Cook at least 1 cup rice with the adobo to absorb all the sauce.
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Add hard boiled eggs or fried garlic to the finished adobo for bonus flavor.
Adobo Variations to Try
While traditional pork adobo is hard to beat, you can give this Filipino favorite more variety using your rice cooker.
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Chicken Adobo – Use bone-in chicken thighs or drumsticks in place of pork.
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Beef Adobo – Cubed chuck or round steak makes a hearty beef version.
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Seafood Adobo – Clams, shrimp, squid, and fish work deliciously in adobo.
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Vegetable Adobo – Try eggplant, green beans, okra, or bitter melon.
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Adobo Flakes – Shred leftover adobo meat and mix with garlic rice for a quick meal.
Frequently Asked Questions about Rice Cooker Adobo
How long does it take to cook pork adobo in a rice cooker?
Cooking time is 25-45 minutes depending on amount and size of pork pieces. Larger cubes take longer.
Can you put raw rice in the adobo while cooking?
Yes, add 1-2 cups raw rice along with other ingredients. The rice will absorb flavor and cook perfectly.
Is it necessary to brown the pork first?
Browning adds color and seals in juices. But you can skip this step if short on time.
How much liquid is needed?
Start with 1/2 cup water. Rice will release starch and add thickness. Add more water during cooking if needed.
Do you need to stir while simmering?
Stirring once or twice helps distribute flavors but isn’t required.
Make Weeknight Dinners Easy with Rice Cooker Adobo
Cooking pork adobo in a rice cooker is an effortless way to enjoy this tasty Filipino classic any night of the week. The moist heat and sealed environment of the rice cooker produces fork-tender pork in an incredible adobo sauce.
With the pressure taken off busy weeknight cooking, sizzling rice cooker adobo over garlic rice makes for a quick, delicious meal the whole family will love.