Adobo Chino

lutong bahay - adobo chino
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Adobo Chinonot your usual Adobo. This is a Bicolano adobo variant my mother cooks for us. I don’t know why it’s called Adobo Chino or Adobo Tsino. Maybe it has a chinese influence in it, considering that it’s called Chino/Tsino, and the addition of sugar in the dish.

Adobo Chino Recipe


  • 1 1/2 kl pork belly (fat included), cut into big chunks
  • 1 1/2 cups vinegar
  • 3 pcs laurel leaves
  • 1/2 tsp whole peppercorn
  • 1/4 tsp fresh ground peppercorn
  • 3 tbsp brown sugar
  • 2 tsp salt
  • 1 whole head garlic, peeled and crushed


  1. In a pan, combine meat and all the ingredients except sugar. Turn to medium heat. Cover.
  2. Bring to a boil, stir then lower the heat. Cover and let simmer for 20-30 minutes or until the liquid has evaporated, and pork starts to render oil. You will also notice the garlic has thickened the liquid. Add in some salt if needed.
  3. Gently stir the pork until light brown, keep stirring so it won’t stick on the pan.
  4. Add sugar into the oil (so you have to push some of the meat into the other side of the pan to make way for the sugar)
  5. Keep stirring. Careful not to burn the sugar.
  6. Coat the meat with the sugar syrup.
  7. Cook for about 10 minutes more.
  8. Serve with rice.
lutong bahay - adobo chino
Adobo Chino



Looking for other Lutong Bahay Recipes to try on? Feel free to check out our ulam recipes, desserts recipes and snacks recipes.

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About Lutong Bahay Recipe 739 Articles
Lutong Bahay Recipe is a website dedicated in introducing different dishes in the Filipino Cuisine to the world. We feature various recipes like meals and snacks, which you can cook right at your own home. In fact, the term “lutong-bahay or lutong bahay” translates to “Home cooked”, and the site aims to help you with that. Filipino, Asian or not, you’re welcome to browse through the site for the best and popular Filipino dishes. Get the recipes you want, so you and your companions could have a great time on the table.

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