📝 About This Recipe
Considered the unofficial national dish of the Philippines, Pork Adobo is a masterclass in the balance of salt, acid, and umami. This version uses succulent pork belly slow-braised in a potent infusion of soy sauce, cane vinegar, and a mountain of garlic until the meat is fork-tender and the sauce achieves a glossy, silk-like reduction. It is a soulful, comforting dish that tastes even better the next day as the flavors continue to mature.
🥗 Ingredients
The Meat
- 2 pounds Pork Belly (cut into 1.5-inch cubes)
- 2 tablespoons Vegetable Oil (for searing)
The Aromatics
- 10-12 cloves Garlic (smashed and peeled)
- 2 teaspoons Whole Black Peppercorns (slightly crushed to release oils)
- 4-5 pieces Dried Bay Leaves
- 1 inch piece Fresh Ginger (sliced into thin coins)
The Braising Liquid
- 1/2 cup Soy Sauce (use a high-quality Filipino brand like Silver Swan if possible)
- 1/3 cup Filipino Cane Vinegar (can substitute with Apple Cider Vinegar)
- 1 cup Water
- 1 tablespoon Brown Sugar (to balance the acidity)
For Garnish
- 2 stalks Green Onions (thinly sliced)
- 1 tablespoon Toasted Garlic Bits (optional, for crunch)
👨🍳 Instructions
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1
In a large mixing bowl, combine the pork belly cubes with half of the garlic and the soy sauce. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator for deeper flavor.
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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 sear the meat in batches. Cook until all sides are golden brown and the fat begins to render. Do not crowd the pan.
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4
Remove the pork and set aside. In the same pot, using the rendered pork fat, sauté the remaining garlic, ginger, and peppercorns for 1-2 minutes until the garlic is fragrant and lightly golden.
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5
Return the seared pork belly to the pot and stir to combine with the aromatics.
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6
Pour in the reserved marinade, the water, and add the bay leaves. Bring the mixture to a gentle boil.
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7
Once boiling, pour in the cane vinegar. CRITICAL: Do not stir the pot for at least 3-5 minutes after adding the vinegar to allow the raw acidic bite to cook off.
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8
Add the brown sugar and stir gently. Reduce the heat to low, cover the pot, and simmer for 45-50 minutes.
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9
Check the pork for tenderness; it should be easily pierced with a fork. If not, simmer for another 10-15 minutes.
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10
Remove the lid and increase the heat to medium-high. Continue to cook for 10-15 minutes, stirring occasionally, until the sauce reduces by half and becomes thick and glossy.
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11
Optional: For a traditional 'dry' adobo, continue cooking until the sauce completely coats the meat and the pork begins to fry slightly in its own rendered fat.
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12
Discard the bay leaves and ginger slices before serving. Taste and adjust seasoning with more soy sauce or sugar if desired.
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13
Transfer to a serving platter and garnish with sliced green onions and toasted garlic bits.
💡 Chef's Tips
Use pork belly with a good ratio of fat and lean meat; the fat is essential for the characteristic silky texture of the sauce. Never stir the vinegar immediately after adding it to the pot, as this can result in a harsh, 'raw' vinegar taste. If you prefer a milder flavor, you can substitute half of the pork belly with pork shoulder (kasim) to reduce the overall fat content. For the best experience, make this dish a day in advance. The flavors meld and intensify significantly after an overnight rest in the fridge. If the sauce is too salty, add a splash more water or a pinch of sugar; if too sour, simmer uncovered for longer.
🍽️ Serving Suggestions
Serve over a generous bed of warm, fluffy jasmine rice to soak up the savory sauce. Pair with a side of 'Atchara' (Filipino pickled green papaya) to provide a bright, crunchy contrast to the rich pork. Accompany with sliced fresh tomatoes and salted duck eggs for a truly authentic Filipino breakfast or lunch. A cold, crisp lager or a glass of iced calamansi juice cuts through the richness of the pork belly perfectly. Leftovers make incredible 'Adobo Flakes'—simply shred the meat and fry until crispy, then serve over garlic fried rice.