Tender pork belly transforms in a vibrant blend of soy sauce, cane vinegar, garlic, bay leaves and peppercorns, with a hint of brown sugar for added sweetness. Slow-cooked to absorb every layer of flavor, this dish offers a deep, comforting taste experience bursting with savory richness in each enticing bite.

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I love making Pork Adobo because it is a hearty Filipino pork dinner that’s full of flavor and nutritional benefits. This classic pork dish is known for its tender pork belly cubes cooked in a tangy mix of soy sauce, cane vinegar, and water.

I also include crushed garlic, bay leaves, and whole black peppercorns which give the dish its distinctive aroma and taste. When I fry the pork belly in a bit of cooking oil, I let the flavors blend together with salt and a little brown sugar to enhance the savory-sweet balance.

This recipe not only provides a good source of protein but also delivers essential vitamins and minerals while remaining relatively balanced despite the higher fat content. Every time I prepare this meal, I am reminded that simple ingredients can make an incredibly satisfying pork adobo true to its Filipino roots, perfect for a filling pork dinner that comforts and nourishes at the same time.

Why I Like this Recipe

I like this recipe because it always reminds me of home, its bold yet comforting flavours take me back to family meals. I like how the pork belly turns out so tender and juicy after simmering, making every bite delightful. I appreciate the mix of tanginess from the vinegar and the umami from the soy sauce – it just hits the spot. And I enjoy that it’s a straightforward dish that doesn’t take forever to cook, while still packing a really satisfying punch.

Pork Adobo is one of my absolute fav dishes. It’s not fancy or pretentious like some recipes, its honest and down-to-earth flavor really wins me over. Every time I make it, i feel like im cooking up a little piece of nostalgia. The garlic, soy sauce and cane vinegar blend together in a way that feels both simple and amazingly tasty. Even if its not perfect, it always turns out comforting and full of character.

Ingredients

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Pork belly: High in protein and fats; gives adobo its rich, succulent flavor.
Soy sauce: Salty and umami-packed; it deeply flavors the pork with complexity.
Cane vinegar: Tangy and sour; it balances richness and gives a classic Filipino taste.
Garlic: Aromatic natural booster fueling both taste and mild health benefits.
Bay leaves: Delivers subtle herbal notes that enhance the overall aroma of the dish.
Black peppercorns: Adds gentle spiciness and nutty flavor with hints of earthiness.
Brown sugar: Provides a slight sweetness that counteracts the sour and savory blend.
Cooking oil: Facilitates browning and caramelization; helps release rich pork flavors.
Water: Dilutes seasoning while simmering, creating a well balanced flavorful sauce.
Salt: Enhances flavors and rounds out the seasoning perfectly.

Ingredient Quantities

2 lbs pork belly, cut into roughly 1-inch cubes

1/2 cup soy sauce

1/2 cup cane vinegar

1 cup water

6 cloves garlic, crushed

3 bay leaves

1 tsp whole black peppercorns

1 tbsp cooking oil

1 tsp salt (or to taste)

1 tbsp brown sugar (optional for a slight sweetness)

How to Make this

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1. In a large bowl, toss the pork belly with soy sauce, cane vinegar, crushed garlic, bay leaves, whole black peppercorns, salt, and brown sugar if you’re using it. Let it marinate for at least 30 minutes, or longer if you can.

2. Heat the cooking oil in a big pot over medium heat.

3. Add the marinated pork to the pot (save the marinade for later) and let it sear until all sides are nicely browned, about 5-7 minutes.

4. Pour in the reserved marinade along with the water, and stir everything well.

5. Bring the mixture to a simmer and then lower the heat to let it cook gently. Cover the pot and let it cook for around 40-45 minutes or until the pork is tender.

6. Stir the pork once or twice during cooking to make sure it doesn’t stick to the bottom.

7. If the sauce is too thin for your taste, remove the lid for the last 5-10 minutes so the sauce can reduce a bit.

8. Taste the adobo and adjust the salt or brown sugar if needed.

9. Turn off the heat and let the pork adobo rest for a few minutes before serving.

10. Serve hot with steamed rice, and enjoy your Filipino style Pork Adobo!

Equipment Needed

1. Large bowl for marinating the pork belly
2. Measuring cups and spoons to accurately portion soy sauce, vinegar, water, salt, and brown sugar
3. Cutting board and chef knife to cut the pork belly into roughly 1-inch cubes
4. Heavy pot with a lid for searing and simmering the pork
5. Wooden spoon for stirring the pork during cooking
6. Stove to heat the pot and maintain the correct cooking temperature

FAQ

Q: Can I use another cut of pork besides pork belly?

A: Sure, you can use shoulder or even a mix, but pork belly is the go-to for that rich flavor and texture.

Q: Do I need to marinate the pork before cooking?

A: It ain't strictly necessary, but marinating for at least 30 minutes helps the meat absorb those tasty flavors.

Q: How long should I simmer the adobo?

A: Once everything's combined, let it simmer for about 40-45 minutes till the pork is tender and the flavors meld together.

Q: Is brown sugar really needed in this recipe?

A: Not really, it's totally optional. If you like a hint of sweetness to balance the tang, add it. If not, skip it.

Q: How can I adjust the recipe if it's too sour or salty?

A: You can always tweak the vinegar or salt to your taste. Add a dash more water or a sprinkle of sugar till it suits your liking.

Pork Adobo (Filipino Style) Recipe Substitutions and Variations

If you cant get pork belly, try using pork shoulder instead; it got a similar fat content and can make your adobo tender.
If soy sauce is not available, tamari or coconut aminos work really well for that savory kick.
If you’re out of cane vinegar, apple cider vinegar or a diluted white vinegar (mixed with a bit of water) can do the trick.
Instead of water, you might use chicken broth to add extra flavor to your dish.
Don’t have brown sugar? Honey or maple syrup are good alternatives to give a slight sweetness.

Pro Tips

1. Try marinating the pork for longer than 30 minutes if possible, like overnight in the fridge. It really helps the pork get more flavors and makes it extra tender.
2. Make sure you don’t crowd the pan when you’re searing the pork. If you put too many pieces at once, they won’t get that nice brown crust and might steam instead.
3. If you think the sauce is too watery, go ahead and take the lid off for the last few minutes. This helps the sauce reduce and thicken up a bit, giving you a richer flavor.
4. Always taste the sauce before serving and adjust the salt or sugar as needed. Sometimes a little tweak at the end can make a huge difference in the final dish.

Pork Adobo (Filipino Style) Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

500

kcal

Equipment: 1. Large bowl for marinating the pork belly
2. Measuring cups and spoons to accurately portion soy sauce, vinegar, water, salt, and brown sugar
3. Cutting board and chef knife to cut the pork belly into roughly 1-inch cubes
4. Heavy pot with a lid for searing and simmering the pork
5. Wooden spoon for stirring the pork during cooking
6. Stove to heat the pot and maintain the correct cooking temperature

Ingredients

2 lbs pork belly, cut into roughly 1-inch cubes
1/2 cup soy sauce
1/2 cup cane vinegar
1 cup water
6 cloves garlic, crushed
3 bay leaves
1 tsp whole black peppercorns
1 tbsp cooking oil
1 tsp salt (or to taste)
1 tbsp brown sugar (optional for a slight sweetness)

Directions

In a large bowl, toss the pork belly with soy sauce, cane vinegar, crushed garlic, bay leaves, whole black peppercorns, salt, and brown sugar if you're using it. Let it marinate for at least 30 minutes, or longer if you can.
Heat the cooking oil in a big pot over medium heat.
Add the marinated pork to the pot (save the marinade for later) and let it sear until all sides are nicely browned, about 5-7 minutes.
Pour in the reserved marinade along with the water, and stir everything well.
Bring the mixture to a simmer and then lower the heat to let it cook gently. Cover the pot and let it cook for around 40-45 minutes or until the pork is tender.
Stir the pork once or twice during cooking to make sure it doesn't stick to the bottom.
If the sauce is too thin for your taste, remove the lid for the last 5-10 minutes so the sauce can reduce a bit.
Taste the adobo and adjust the salt or brown sugar if needed.
Turn off the heat and let the pork adobo rest for a few minutes before serving.
Serve hot with steamed rice, and enjoy your Filipino style Pork Adobo!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.