Filipino Pork Adobo Recipe

Filipino Pork Adobo is rich, savory, and deeply comforting — a true cornerstone of Filipino home cooking. While there are many regional and family variations, this version keeps things simple and classic: pork belly simmered until tender in a tangy, garlicky soy-vinegar sauce. The result? Melt-in-your-mouth pork coated in a glossy, flavor-packed glaze that’s perfect with rice. Let’s get cooking!

Filipino Pork Adobo Recipe

Serves: 4
Prep time: 10 minutes
Cook time: 1 hour and 5 minutes

Ingredients:
2 ½ pounds pork belly, cut into 1-inch pieces
1 tablespoon oil (high smoking point)
5 garlic cloves, chopped
5 bay leaves
1 tablespoon whole black peppercorns
½ cup soy sauce
1 teaspoon sugar (optional)
4 cups water
4 tablespoons vinegar

Filipino Pork Adobo Instructions

1. Prep the pork:

• Remove any hair from the pork belly, if needed, and cut into 1-inch chunks.

2. Sear the pork:

• In a large pan over high heat, add the oil and pork belly.
• Stir-fry until lightly browned. (Browning directly in oil instead of marinating first gives the pork a better sear.)

3. Add aromatics and seasonings:

• Add chopped garlic and stir-fry until aromatic, about 30 seconds.
• Add bay leaves, black peppercorns, soy sauce, and sugar (if using). Stir and cook for 1 minute to combine flavors.

4. Simmer the pork:

• Pour in the water, cover, and bring to a simmer.
• Reduce heat to low and simmer for 45 minutes until pork is tender.

5. Add vinegar and finish:

• Uncover the lid and pour in the vinegar.
• Let it cook uncovered for another 15 minutes. Do not stir during this stage—allow the vinegar to cook off and meld naturally into the sauce.

6. Serve:

• Serve hot with steamed rice and enjoy!

Tips & notes

1. • Don’t stir after adding vinegar: Letting it simmer undisturbed ensures the vinegar flavor mellows properly.
   • For a thicker sauce: Simmer uncovered a bit longer at the end to reduce the liquid further.
   • Leftovers taste better: Adobo develops deeper flavor overnight, making it a great make-ahead dish.
   • Variations: Filipino adobo is deeply personal and varies from region to region. Some versions include boiled eggs or sliced onions for extra flavor and richness.