Adobong Liempo

Enjoy this twist on a classic Filipino recipe. This dish tastes even better the next day!

Cooking Skills Needed:

Cooking Tools Needed:

Best paired with


¾ kgPork Ribs/Belly(cut into serving portions)
¼ cupSoy Sauce 
¼ cupGarlic(minced)
½ tspPeppercorn 
1 pcLaurel 
¼ tspIodized Fine Salt(or ¾ tsp iodized rock salt)
⅓ cupDel Monte
Red Cane Vinegar
1 to 2 pouches (115 grams each)Del Monte
Pineapple Tidbits

Cooking Procedure:

  1. Place the Del Monte Red Cane Vinegar, soy sauce, garlic, peppercorns, laurel, iodized fine salt, and Del Monte Pineapple Tidbits in a bowl. Marinate meat for at least 4 hours in the refrigerator. Drain, reserve marinade. Pan-grill or charcoal-grill meat until done. Serve with the adobo sauce.

  2. To make the adobo sauce, pour reserved marinade in the same pan used for cooking the pork and simmer for 8 minutes. Pour over liempo or serve on the side.

    Makes 6 servings

    Lusog Notes: This is a good source of iron, which helps keep your red blood cells healthy and prevent anemia.

Average: 4 (1 vote)
You have to Log In or Sign Up to rate this page.

People who like Del Monte Kitchenomics

© Copyright 2013 Del Monte Philippines, Inc.