Smoked Adobo Rolls

adobo rollThe Filipino national dish, adobo, is mostly served with steamed rice.  But wheat buffs can enjoy this popular pork dish in a bun, be it for breakfast, snack, lunch or dinner.  This recipe combines the best of  adobo and kalua pork.  The pork is seasoned with the usual soy sauce and vinegar combo, while giving it the smoked flavor.  It is slow-cooked to perfect tenderness to serve as filling for a semi-flaky roll.  It makes for a great to-go meal or served as appetizer for your next cocktail party. Don’t worry if you’re not a baking kind of person.  There’s lots of prepared dough that’s available at the freezer section of your favorite grocery store!


1 lb pork belly

1 cup soy sauce

1 cup white vinegar

1 tbsp brown sugar

1 tbsp liquid smoke

6 cloves garlic, peeled and crushed

4 bay leaves

Ground pepper to taste

2 cans Pillsbury Crescent dough


Combine pork belly, soy sauce, vinegar, liquid smoke, garlic, bay leaves, sugar and ground pepper in a slow cooker pot.  Turn slow cooker to low heat and cook for 8-10 hours. Transfer pork into a large plate and shred with a fork.  Discard bay leaves.  Divide the contents of the Pillsbury dough into 8 portions.  Flatten each portion with the  palm of your hands, forming a circle of about 5 inches in diameter.  Place two tablespoons of the shredded pork in the center of each dough and lift the edges towards the center, forming a bun.  Seal by pressing with your fingers.  Pre-heat oven to 375 degrees.  Place the buns on a flat baking dish lined with aluminum foil and bake for 20-25 minutes. (Note: some of the buns may open up a bit during the cooking)  Remove from heat and serve warm.


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