Filipino Pork Belly Adobo – Tender & Saucy
This Filipino pork belly adobo is braised low and slow until the meat is fall-apart tender and the sauce is rich, tangy, and savoury. It tastes even better the next day — shred it for adobo carnitas tacos or stir the sauce into fried rice. Here's exactly how to make it.
Ingredients
- 2 tablespoons olive oil or neutral oil such as vegetable or canola
- 2.2 pounds pork belly skin-on or skinless
- 1 head garlic crushed
- ½ cup white cane vinegar sukang maasim or distilled white vinegar
- ½ cup soy sauce
- 1½ teaspoon ground black pepper
- 1 teaspoon Chinese five-spice powder
- 3 tablespoons brown sugar packed
- 5 pieces bay leaves
- 1 cup water
Instructions
- Combine the soy sauce and vinegar in a bowl. Set aside.
- Cut the pork belly into 2cm (¾-inch) cubes.
- Place the pork cubes in a large bowl or resealable bag. Pour the soy sauce and vinegar marinade over the meat, ensuring all pieces are coated. Refrigerate for at least 2 hours or overnight for best results.
- Remove the pork from the marinade, reserving the marinade. Pat the pork dry with paper towels. Heat 2 tablespoons of oil in a large stockpot or Dutch oven over high heat until shimmering (approximately 400°F / 200°C surface temperature). Sear the pork in batches for 2–3 minutes per side until deep golden brown on all sides. Transfer the seared pork to a plate.
- Work in batches if needed to avoid crowding the pot — overcrowding will steam the pork rather than sear it.
- Reduce heat to medium-high. Add the crushed garlic to the pot and cook, stirring constantly, for 30–60 seconds until fragrant. Do not let it burn.
- Pour in the reserved marinade and add the seared pork back to the pot. Add 1 cup (240ml) of water.
- Add the ground black pepper, five-spice powder, and brown sugar. Stir to combine.
- Add the bay leaves, then leave to boil on high heat.
- After boiling, decrease the stove temp to low. Bring to a simmer. Then cover the pot with a lid. Slow cook for at least 2 to 3 hours.
- For a thicker sauce, remove the pork from the pot with tongs and set aside. Increase the heat to high and boil the sauce uncovered for 8–12 minutes, stirring occasionally, until it reduces to a glossy, syrupy consistency. Return the pork to the pot and toss gently to coat in the thickened sauce.
- Serve the pork adobo hot over steamed white rice, spooning extra sauce over the top.
Nutrition
Serving: 1servingCalories: 1431kcalCarbohydrates: 15gProtein: 27gFat: 140gSaturated Fat: 49gPolyunsaturated Fat: 15gMonounsaturated Fat: 67gCholesterol: 180mgSodium: 1708mgPotassium: 595mgFiber: 1gSugar: 9gVitamin A: 110IUVitamin C: 4mgCalcium: 62mgIron: 3mg
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