Filipino🍚 Starches

Pork Adobo

Name: Pork Adobo
Total time: 1 h 15 min
Cuisine: Filipino
Ingredients: ~1½ kg Pork belly; ~½ cup Dark soy sauce; ~½ cup Filipino-style soy sauce; ~½ cup Coconut vinegar; ~2 tsp Black peppercorns; ~8 cloves Garlic; ~2 tbsp Sugar; ~3 Bay leaves; ~2 tbsp Lard (or cooking oil); ~1½ cups Water; ~3 Spring onions

⏱ 75 min

Pork adobo is a classic Filipino comfort dish made with fatty pork belly marinated in a flavorful blend of soy sauce, coconut vinegar, garlic, and spices. The meat is seared until brown, then braised until tender, with the sauce reduced to a glossy, rich consistency that coats the pork. The dish's distinctive character comes from the interplay of Filipino soy sauce and coconut vinegar, creating a perfectly balanced salty-sour-sweet flavor that pairs beautifully with steamed rice.

Adapted from a video by Back of House

How I Make Pork Adobo

Watch on YouTube

Ingredients

Pork bellyCut into 2–3 cm cubes~1½ kgest.
Dark soy sauce~½ cupest.
Filipino-style soy sauce~½ cupest.
Coconut vinegarFilipino style; distilled white vinegar as an alternative if unavailable~½ cupest.
Black peppercorns~2 tspest.
GarlicCrushed~8 clovesest.
Sugar~2 tbspest.
Bay leaves~3est.
Lard (or cooking oil)

Steps

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1
Cut the pork belly into 2–3 cm cubes and place in a bowl.
2
Add dark soy sauce, Filipino-style soy sauce, coconut vinegar, black peppercorns, crushed garlic, sugar, and bay leaves to the pork. Mix well to ensure the sugar dissolves and all flavors combine.
3
Let the marinated pork rest at room temperature for about 1 hour, or refrigerate for 6–8 hours. If time permits, prepare it in the morning and marinate throughout the day.
4
Heat a little lard in the bottom of a pressure cooker or heavy pot. In batches, sear the pork on all sides until well browned, starting with the skin side. Avoid charring any garlic or peppercorns.
5
Return all the seared pork to the pot along with the marinade. Cook on high heat for a short time to cook off some of the harsh acidity from the vinegar.
6
Gently wipe the sides of the pot with a piece of pork to remove any burnt residue, which could taint the dish. Add water until it just covers the pork.
7
Cover and bring the pressure cooker to high pressure; cook for 35 minutes. If using a Dutch oven or regular pot, bring to a simmer with lid on and cook for about 1 hour 30 minutes until the pork is tender but still holds together.
8
After releasing pressure, open the lid. The pork should be tender but still hold together with a bit of texture. Return to heat and turn up the flame to reduce the sauce until it becomes glossy and viscous like gravy, clinging to the meat. Taste and adjust seasoning as needed.
9
Cut the green part of spring onions into fine julienne. Soak in ice water for a few minutes to keep them fresh and green while mellowing their sharp flavor.
10
Serve the pork adobo over steamed rice, pouring the rich sauce generously over the top. Garnish with spring onion julienne. Optionally serve with wilted greens on the side.

Pork Adobo

Ingredients

Steps

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