Pork Adobo Donburi Recipe

Pork Adobo Donburi


  • 1/2 lb of ground pork
  • 2 tsp soy sauce (cheaper the better - but not the kind made of hair)
  • 2 tsp vinegar
  • 2 tsp fish sauce (patis)
  • 2 tsp brown sugar (or regular sugar)
  • 2 cloves minced garlic
  • 1 small onion chopped
  • black pepper & salt
  • 2 eggs
  • green onions (optional)
  • dashi
  • steamed rice (preferably short grain rice)

How to make Pork Adobo Donburi

O HAI! Long time no post here, but since I've been cooking a lot lately, I thought I would start this back up.

The latest dish that I made that's worth posting is a fusion type dish that falls in the realm of comfort food. I love me some donburi. You name it - gyudon, oyakodon, tendon, sashimidon - I loves it. Something about having a complete meal in one bowl makes it so easy to love. I also love me some Pinoy food. And adobo being the quasi national dish of the Philippines, made this easy for me.

This dish is actually my lazy version of a Taiwanese snack that I love of the same concept. Except the spices for the pork are different. Also instead of using a boiled marinated egg, to use chopped tamagoyaki.

Concept is simple. Pork adobo over rice with egg.

  • Make the marinade by mixing the vinegar, soy sauce, fish sauce, brown sugar garlic, and a good amount of black pepper and combine with the ground pork. Let it sit for a while.
  • Heat a pan with some oil and start browning the chopped onion. Combine the ground pork and cook by continuing to separate the meat until you have a nice melange of cooked ground pork.
  • You can cook in some chopped green onions at this point to lighten the heaviness of the pork.
  • You can actually prepare this ahead of time, but make some tamagoyaki and cut neatly into cubes. Tamagoyaki = egg + splash of dashi + bit of sugar. Folded while cooked.
  • Then in a bowl, layer on your desired amount of rice, cover with the adobo pork and top with cubed tamagoyaki.
  • Feed your face.
Question from the Chef

“What's your favorite donburi?”

  • Jaylene
    Jaylene says

    YUMMY! Gonna try. I always love your recipes. ;) My favourite donburi is chirashi. LOL.. and unagi yumm

  • Papermoon
    Papermoon says

    Definitely a cracking katsudon or sashimidon! gonna try this for sure.

  • iconsam
    iconsam says

    Ugh.. now I want a donburi for lunch. :) Thanks for checking out the recipe!

  • hijobay
    hijobay says

    This is probably the awesomest recipe I've seen all day. Why did I never think of doing adobo this way? I'm def gonna try it this week. My fave donburi - unagi.

  • iconsam
    iconsam says

    Thanks hijobay! Let me know what you think!

  • saintisaac
    saintisaac says

    I could kill someone for a good katsudon, a magurodon or a simple gyudon.

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