Dreyfus Cuisine: Balsamic Pork Adobo with Plantains


One of my first posted recipe was my Balsamic Chicken Adobo. I don’t usually use Balsamic vinegar but when I crave for some complexity in my adobo, whether chicken or pork, I go for something like this.

This time, I want to recreate this recipe of mine using pork, but still with quail eggs and plantains.

This Balsamic Pork Adobo with Plantains recipe is just a tweak of the usual adobo that we Filipinos love. Though not saucy, the flavors permeate in the fork tender meat. I tell you, guys… this Balsamic Pork Adobo with Plantains is worth breaking your diet for!

Balsamic Pork Adobo with Plantains

How to make Balsamic Pork Adobo with Plantains


1 kilo cubed pork liempo (or chicken breast filet if you like)
1/2 cup soy sauce
2-4 tbsp balsamic vinegar
2 tbsp. brown sugar
5 cloves of minced garlic
Olive oil
Whole peppercorn
Ripe plantains
1 dozen hard boiled quail eggs


1. Boil the pork liempo (or chicken breast filet) with whole peppercorn and salt until soft.
2. In a separate pan, drizzle some olive oil and saute the minced garlic. Do not brown it.
3. Add the cubed liempo and cook until it gets brown.
4. Add soy sauce, salt, pepper and brown sugar and bring to a boil.
5. Add the balsamic vinegar and bring to a boil again until it dries up and its natural oil comes out. Add the hard boiled quail eggs. Turn off fire.
6. In a separate pan, fry the plantains.


Transfer your Balsamic Pork Adobo in a bowl and add the fried plantains on the side. Serve with steamed rice.

Balsamic Pork Adobo with Plantains has that trifecta of flavors – slightly sweet, sour and salty. And the fried plantains delightfully neutralizes the sour and tangy flavors of the adobo. A simple yet very satisfying dish.

Happy cooking and eating!


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