Pork Adobo in Creamy White Sauce

This recipe was created by Jane Agustin Silvestre, a food, beauty & lifestyle influence in the Philippines


Prep Time:  15 minutes

Cook Time: 1 hour

Serves: 6


  • 500 grams Boneless Pork Jowl
  • 118ml (1/2 cup) Vinegar
  • 88.5ml (6 tbsp) Soy Sauce
  • 29.5ml (2 tbsp) Oyster Sauce
  • 25 grams (2 tbsp) Sugar
  • 118ml (½ cup) Water or as needed
  • 1 bulb Garlic, minced
  • 3 pcs Bay Leaves, dried
  • Pepper to taste
  • 1 green chili, thinly sliced (optional)
  • 17 grams (1 tbsp) Fish Sauce (to taste)
  • 1 pack All Purpose Cream (250 ml)


In a pan, add 2 tbsp cooking oil and sauté garlic over medium heat until fragrant. Add the pork and cook until lightly browned. (No need to add more oil, since the pork will release its natural juice/oil.)


Remove the excess oil. Add the soy sauce, oyster sauce, vinegar, sugar, water, pepper and bay leaves on top of the pork, but do not stir.


Bring to a boil, lower the heat and simmer for 30 minutes, covered, or until pork is tender and sauce is reduced. (Watch it carefully and don’t let the sauce dry.)


Add the chili and season it with fish sauce. Mix well.


Pour in all-purpose cream, mix well. Adjust the flavor by adding salt, pepper and fish sauce as desired. Continue to cook for 5 minutes or until the sauce is reduced to the desired amount.


Remove from heat and serve immediately while it’s hot.


Serve it with rice and enjoy!

Pork Adobo in Creamy White Sauce