📝 About This Recipe
Widely considered the unofficial national dish of the Philippines, Pork Adobo is a masterclass in the balance of salty, sour, and savory flavors. This recipe features succulent pork belly slow-braised in a potent mixture of soy sauce, cane vinegar, and aromatics until the fat renders into a silky, golden sauce. It is a soul-warming dish that tastes even better the next day as the meat continues to cure in its pungent, garlicky brine.
🥗 Ingredients
The Meat
- 2 pounds Pork Belly (cut into 1.5-inch cubes)
- 2 tablespoons Vegetable Oil (for searing)
The Braising Liquid
- 1/2 cup Soy Sauce (preferably Filipino brand like Silver Swan or Datu Puti)
- 1/3 cup Cane Vinegar (substitute with white distilled vinegar if unavailable)
- 1 cup Water
- 1 tablespoon Brown Sugar (to balance the acidity)
Aromatics and Spices
- 8-10 cloves Garlic (smashed and peeled)
- 1 tablespoon Whole Black Peppercorns
- 4-5 pieces Dried Bay Leaves
- 1 inch piece Fresh Ginger (sliced into thin coins)
For Garnish
- 2 stalks Green Onions (thinly sliced)
- 1 tablespoon Fried Garlic Bits (optional for crunch)
👨🍳 Instructions
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1
In a large bowl, combine the pork belly cubes, soy sauce, and half of the smashed garlic. Let this marinate for at least 30 minutes, or up to 4 hours in the refrigerator for deeper flavor penetration.
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2
Heat the vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat.
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3
Remove the pork from the marinade (reserve the liquid) and pat the meat dry with paper towels to ensure a good sear.
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4
Sear the pork cubes in batches, making sure not to crowd the pan, until all sides are golden brown and the fat begins to render. Remove pork and set aside.
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5
In the same pot, use the rendered pork fat to sauté the remaining garlic, ginger, and peppercorns for 1-2 minutes until fragrant.
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6
Return the seared pork to the pot and pour in the reserved marinade, water, and bay leaves.
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7
Bring the mixture to a gentle boil, then immediately reduce the heat to low.
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8
Pour in the cane vinegar. Crucial: Do not stir the pot for the first 5 minutes after adding vinegar to allow the harsh acidic bite to cook off.
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9
Cover the pot and simmer gently for 45-50 minutes, or until the pork is fork-tender and the fat is translucent.
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10
Stir in the brown sugar to mellow out the salt and acid.
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11
Remove the lid and increase the heat to medium-high. Continue to cook for another 10-15 minutes, stirring occasionally, until the sauce reduces and thickens into a glossy glaze that coats the meat.
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12
Taste the sauce; if you prefer it saltier, add a splash of soy sauce. If too tart, add a pinch more sugar.
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13
Transfer to a serving platter and garnish with sliced green onions and toasted garlic bits.
💡 Chef's Tips
For the most authentic flavor, use Filipino cane vinegar (Sukang Maasim) which is milder than white vinegar. Never stir the vinegar immediately after adding it to the pot, as this can result in a raw, harsh acidic taste. If you have time, make this a day in advance; the flavors meld and the meat absorbs the sauce beautifully overnight. To achieve a 'Dry Adobo' style, continue reducing the sauce until the oil separates and you can lightly fry the meat in its own rendered fat at the very end. Use a mix of pork belly and pork shoulder if you want a balance of melt-in-your-mouth fat and meaty texture.
🍽️ Serving Suggestions
Serve over a generous mound of steaming white jasmine rice to soak up the savory sauce. Pair with a side of 'Atchara' (pickled green papaya) to provide a refreshing, crunchy contrast to the rich meat. A side of sliced fresh tomatoes and salted duck eggs is a traditional accompaniment. Enjoy with a cold, crisp lager or a glass of iced calamansi juice to cut through the richness. Leftovers make an incredible breakfast when fried up and served as 'Adobo Rice' with a sunny-side-up egg.