Adobo Recipes

Adobong Labong


1/2 kilo bamboo shoot cut into strips
1/4 kilo pork belly, cut into strips
1/2 head garlic, crushed
1 small sized onion, chopped
2 pieces Bird’s eye chili, sliced
1/4 cup vinegar
1/2 cup soy sauce
1/2 tsp. peppercorns
3 pieces bay leaf
2 tbsp. sugar
4 tbsp. Canola cooking oil
salt to taste


  1. Turn the heat and bring to a boil and simmer for 5 to 10 minutes.
  2. Remove from Wok then  drain and rinse, this will eliminate the after taste of the bamboo shoot.
  3. Return the Labong or bamboo shoots to the pan, add in 3 cups of water, add in all the other ingredients except salt.
  4. Bring to a boil and simmer for 40 minutes or until most of the liquid has evaporated.  Add salt to taste.
  5. Serve with Garlic rice.
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