Pork adobo sa yakult is a variation of the many versions of adobo. This version of adobo doesn’t have vinegar which is used most of the time in cooking adobo. Instead of vinegar, this version used yakult which is a little sour but more on the sweeter side. So you ca imagine that this pork adobo is sweet. In fact, it taste like pork hamonado!
Pork Adobo sa Yakult: A Sweet Twist on a Filipino Classic
When I first heard about adobo sa Yakult, I thought my cousin Lanie was pulling a prank. She called me one afternoon, laughing while stirring a pot in her tiny kitchen in Cavite, and said, “Uy, try mo ito, instead of suka, Yakult ang ginamit ko!” At first, I couldn’t imagine it. Adobo without vinegar? Impossible! But as she went on describing how it turned out—sweet, tangy, and tender like hamonado—my curiosity got the better of me. I decided to give it a try, and I have to say, it’s one of the most surprisingly delicious versions of adobo I’ve ever cooked.
This dish doesn’t follow the usual rules. Instead of vinegar, you let the Yakult do the work. The result is pork belly that’s not only savory and garlicky but also sweet and a little tangy. It’s the kind of dish that makes you pour an extra cup of rice without even realizing it.
The Story Behind This Unique Adobo
Adobo has always been called the unofficial national dish of the Philippines because of its versatility. Every province, every household even, has its own twist—Batangas style with turmeric, Bicolano style with coconut milk, and some with pineapple juice for sweetness. My Uncle Boyet used to say, “Adobo is like family. Hindi pare-pareho, pero lahat mahalaga.”
The version with Yakult is relatively new compared to the classics, but it shows just how creative Filipino cooking can be. Instead of sticking to the usual vinegar-soy sauce combination, this recipe swaps vinegar with a childhood favorite—Yakult, that tiny bottle of probiotic drink we all grew up with. It’s a fun reminder of simpler times, when merienda meant cold Yakult from the sari-sari store.
Why Use Yakult Instead of Vinegar?
Now, you might be wondering, does it really work? The answer is yes. Yakult provides lactic acid, which tenderizes the meat in the same way vinegar does. But because it’s naturally sweet and milky, it balances the saltiness of soy sauce and the richness of pork belly in a way that vinegar can’t.
My Ate Cely explained it perfectly when she tried it during a fiesta in Pampanga: “Parang may kilig sa lasa, sweet pero may asim ng konti.” That subtle tang lifts the flavor, making the pork taste like it’s been braised in a sweet glaze. It’s almost like eating adobo and hamonado at the same time.
Cooking Pork Adobo sa Yakult at Home
I like to start by slicing the pork belly into thick strips, about two inches long. This cut is perfect because the fat melts slowly into the sauce, keeping the meat moist and flavorful. You’ll need garlic, soy sauce, water, a couple of laurel leaves, black pepper, and of course, Yakult.
First, simmer the pork in this mixture until it’s half-cooked. Don’t rush this step because the meat needs time to absorb the flavors. After about twenty minutes, pan-fry the pork until it’s golden and crisp on the edges. This little extra step gives the dish another layer of texture, with crunchy bits of fat against tender meat.
When that’s done, sauté the aromatics again in the same pan where you fried the pork. This trick ensures none of the garlicky, meaty flavors go to waste. Combine everything back into the pot and let it simmer gently until the pork is tender and the sauce thickens. By the time you uncover the pot, the kitchen will smell like Sunday lunch at your Lola’s house.
Serving Suggestions and Tips
For me, adobo sa Yakult is best enjoyed with plain steamed rice so the sauce can really shine. But if you’re feeling extra, fried rice also works wonderfully—it soaks up the sweet-savory sauce in every grain.
One tip I picked up from Kuya Ramil is to let the dish rest for a few hours before eating, or better yet, overnight. Just like classic adobo, this version tastes even better the next day when the flavors have settled deeper into the pork.
A Dish That’s Both New and Nostalgic
In many ways, this recipe is more than just a quirky experiment. It’s a reminder of how Filipino food evolves while keeping its heart intact. Using Yakult may seem unusual, but it connects us to both the familiar taste of adobo and the sweet memories of our childhood.
So the next time you crave comfort food but want to try something a little different, give this pork adobo sa Yakult a chance. Who knows—it might just become a new family favorite in your own kitchen, the same way it did in mine.
Adobo sa Yakult
Ingredients
- 1/2 kilo pork belly liempo
- 3 bottles yakult
- 1 head garlic
- 2 Tbsp soy sauce
- 2 pcs laurel leaves or bay leaves
- 1 tsp black pepper
- 1 cup water
Instructions
How to Cook Adobo sa Yakult
- Slice the pork belly strips about 2 inch long or serving pieces.
- Put the pork belly in a small pot and add garlic, laurel leaves, black pepper, yakult, soy sauce and water.
- Put the pot in a stove and bring it to a boil. Simmer for 20 minutes.
- Remove the pork from the pan and pan fry until brown. When done, remove from the pan and set aside.
- Remove the aromatics from the pot and sauté in the same pan where you fry the pork. Remove the aromatics from the pan.
- Put the pork and aromatics in the pot where you use to boil the pork.
- Cook and simmer the pork until tender. Serve with plain rice or fried rice. Enjoy!
Video
Notes
Cooking Tips:
Use Pork Belly for Best Results
Pork belly is the ideal cut for this dish because the fat slowly renders while cooking, keeping the meat juicy and flavorful. The fat also blends into the Yakult and soy sauce mixture, creating a richer and silkier sauce. If you prefer leaner meat, you can use pork shoulder, but the belly gives the most authentic taste and texture.Pan-Fry the Pork After Boiling
After simmering the pork in Yakult and seasonings, take the time to pan-fry it until the edges are golden brown. This step enhances the overall flavor by adding a slightly smoky taste and crunchy texture. Skipping this trick may leave the dish flat, so don’t miss out on the extra layer of depth it brings.Let the Dish Rest Before Serving
Like traditional adobo, this version also tastes better after sitting for a few hours or even overnight. Resting allows the sweet and savory sauce to fully penetrate the meat, giving every bite a deeper, more balanced flavor. If you have the patience, cook it ahead of time and simply reheat before serving for the best experience.
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