Pork Hocks Adobo With Potatoes


The day after Thanksgiving, we did not want to partake on the Turkey leftovers. We had it for lunch, we couldn’t possibly have it for dinner too. I decided to use some of the turkey leftovers and shrimp leftover for a turkey & shrimp fried rice to accompany the pork hocks adobo.

This would actually be better with just plain white rice.  Pork adobo being my most favorite Filipino dish,  I knew this but  I still went ahead and made fried rice instead. Oh well, it was still good nonetheless and  a good use of turkey leftovers 🙂 .


  • 1 pack of hocks (5-6 pieces)
  • 5 cloves of garlic, crushed, discard the peelings
  • 2 thumb size pieces of ginger, chopped finely (to hide it form the kids)
  • 3-4 cups of water
  • 1/2 cup (or less) soy sauce
  • 1/2 cup (or less) white vinegar
  • black peppercorns (ground black pepper)
  • a couple of bay leaves
  • 1 large potato, cubed
  • oil for browning


In stove pop, heat oil. Brown both sides of pork hocks. Maybe about 2 minutes on each sides.

Then add  water, soy sauce, vinegar,  garlic, ginger, peppercorns, and bay leaves. Stir everything, then cover. Let it simmer (medium heat). Check it once in a while to stir. continue to simmer until the hocks are tender the sauce has thickened. If you the liquid is almost gone yet the hocks aren’t fully cooked, just add more water and continue to simmer.

Add the cubed potatoes at the very end. When the sauce reduced to about half. Once potatoes are added, stir the whole pot. Cover and let the potatoes cook. Try not to open the pot. Maybe once just to make sure the bottom is not burning. You want the sauce there and the potatoes in fork tender consistency. Stirring it too much while the potatoes are cooking will turn the starch (potatoes) into mush. You’re making adobo with potatoes not adobo with mashed potatoes. Know what I mean? 🙂


See how pretty the potatoes are right next to the pork hocks? That’s the best way to serve it. With white rice or fried rice :).  Some people prefer if if the pork is swimming in sauce. I like my sauce reduced and thick.

How about you?


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