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Filipino Pork Adobo with Pork Belly

The Filipino dish known as adobo, which is traditionally made using pig belly, is a delectable combination of salty and savory flavors that goes wonderfully with steamed rice. It's quick and simple to prepare, satisfyingly flavorful, and guaranteed to become one of your go-to options for dinner.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: Filipino
Keyword: Adobong Baboy,, Pork Adobo,, Pork Stew,
Servings: 4
Calories:

Ingredients

  • 2 pounds pork belly, cut into 2-inch cubes
  • 1 onion, peeled and sliced thinly
  • 1 head garlic, peeled and minced
  • 2 bay leaves
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon oil
  • 1 cup vinegar
  • 1/2 cup soy sauce
  • 1 cup water

Instructions

  • Mix the pork with the onions, garlic, bay leaves, and seasonings of your choice in a bowl. After about half an hour, transfer to the refrigerator to finish marinating.
  • Oil should be heated over medium heat in a broad skillet with a heavy bottom. After adding the meat mixture, continue cooking it while tossing it every so often until the pork becomes gently browned.
  • Add vinegar and allow to boil, uncovered and without stirring, for about 3 to 5 minutes. 
  • After adding the soy sauce and water, whisk the mixture to blend the ingredients. Continue to let the mixture to boil for an additional three to five minutes.
  • Reduce the heat to low, cover the pot, and let it simmer for approximately 40 to 50 minutes, or until the meat is soft enough to cut with a fork and the sauce has decreased. To be served hot.

Notes

  • Before adding the soy sauce and water, you should get rid of the intense vinegar flavor by letting the mixture simmer uncovered and unstirred for a fair number of minutes.
  • If you want to season the meal with more salt than what is asked for in the recipe, I suggest adding it during the dish's final few minutes of cooking so that you can accurately assess how much salt is needed. As the sauce thickens and decreases, the flavors of the dish will become more concentrated.