Authentic Pork Belly Adobo

I never tried pork belly adobo until I married into a Filipino family. Growing up, the closest thing we had was basic braised pork chops in bottled barbecue sauce. When my mother-in-law first made it for me, I couldn’t believe how something so simple could taste so good.

The secret, as she taught me, isn’t fancy ingredients or complicated steps – it’s patience. Like many traditional dishes, adobo gets better the longer you let those flavors meld together. Now it’s become my go-to comfort food when I want something that practically cooks itself but tastes like I spent hours in the kitchen.

What Kind of Pork Belly Should I Use?

For adobo, you’ll want to look for pork belly that has a good mix of meat and fat layers – this marbling is what gives the dish its rich flavor and tender texture. Fresh pork belly is available at most Asian markets and many regular grocery stores, usually sold in strips or larger slabs that you can cut yourself. If you’re buying a whole slab, ask your butcher to cut it into 1-2 inch chunks, which are perfect for adobo. When shopping, look for meat that’s pink with white fat layers, and avoid any pieces that have dark spots or strong odors. If you can only find frozen pork belly, that’s fine too – just make sure to thaw it completely in the refrigerator before cooking.

Options for Substitutions

While adobo is a classic Filipino dish, you can make some adjustments if needed:

• Pork belly: If pork belly is too fatty for your taste, you can use pork shoulder or chicken thighs instead. Keep in mind that chicken will cook faster, so reduce cooking time by about 15-20 minutes.
• Vinegar: Traditional Filipino adobo uses cane vinegar, but you can use white vinegar, rice vinegar, or apple cider vinegar. Each will give a slightly different tang, but they all work well.
• Soy sauce: Regular soy sauce works great, but you can also use tamari for a gluten-free option. If using low-sodium soy sauce, you might need to add a bit more salt to taste.
• Bay leaves: Fresh bay leaves can replace dried ones – use 2-3 fresh leaves instead of 5 dried ones. If you’re completely out, you can skip them, though they do add nice flavor.
• Whole peppercorns: You can use ground black pepper if you don’t have whole peppercorns – start with 1 teaspoon and adjust to taste. Just add it towards the end of cooking.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking pork belly adobo is rushing the cooking process – this cut needs time to become tender, so resist the urge to crank up the heat and instead let it simmer slowly for at least an hour until the meat easily yields to a fork.

Another common error is adding the vinegar too early or stirring it too much after adding; pour in the vinegar last and let it cook without stirring for a few minutes to prevent the meat from becoming tough and to achieve that perfect tangy flavor.

The sauce reduction stage is crucial – don’t stop cooking once the meat is tender, but continue simmering until the sauce thickens and the oil starts to separate from the meat, which creates that characteristic adobo glaze.

For extra flavorful results, marinate the pork belly in the soy sauce, garlic, and peppercorns for at least 30 minutes before cooking, and always let the dish rest for 15 minutes after cooking to allow the flavors to settle and the meat to reabsorb some of the sauce.

What to Serve With Pork Adobo?

The rich, savory flavors of pork adobo are perfect when served over a big bowl of steamed white rice – the rice soaks up all that delicious sauce! If you want to add some freshness to balance the rich pork belly, try serving it with a simple side of stir-fried bok choy or Chinese broccoli. I love adding some quick-pickled vegetables on the side too, like carrots or cucumbers, since their tanginess helps cut through the richness of the dish. For a complete Filipino meal experience, you might want to add a small bowl of clear garlic soup (sinigang) on the side to sip between bites.

Storage Instructions

Keep Fresh: This pork belly adobo actually tastes even better the next day when all those flavors have had time to mingle! Pop it in an airtight container and keep it in the fridge for up to 4 days. The sauce might solidify a bit due to the fat from the pork belly, but that’s totally normal.

Freeze: Good news – adobo freezes really well! Place it in a freezer-safe container with some of that yummy sauce and it’ll keep for up to 3 months. I like to portion it out into smaller containers, so I can thaw just what I need for a quick dinner.

Reheat: To warm up your adobo, just pop it in a pan over medium-low heat until it’s heated through. The microwave works too, but I find the stovetop method helps maintain the meat’s texture better. If the sauce is too thick after reheating, you can thin it out with a splash of water.

Preparation Time	60-120 minutes
Cooking Time	52-75 minutes
Total Time	112-195 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2400
• Protein: 100-120 g
• Fat: 180-200 g
• Carbohydrates: 20-30 g

Ingredients

• 2 pounds pork belly
• 2 tablespoons minced garlic
• 5 dried bay leaves
• 1/4 cup vinegar
• 1/2 cup soy sauce
• 1 tablespoon whole peppercorns
• 2 cups water
• Salt as needed

Step 1: Marinate the Pork Belly

Combine the pork belly, soy sauce, and garlic in a bowl.

Mix well to ensure the pork is thoroughly coated with the marinade.

Allow it to marinate in the refrigerator for at least 1 hour to enhance the flavor.

Step 2: Sear the Marinated Pork

Heat a pot over medium heat.

Once hot, add the marinated pork belly and cook for a few minutes until the meat is lightly seared on all sides.

This step will help lock in the flavors and give the pork a delicious texture.

Step 3: Add Marinade and Simmer

Pour the remaining marinade, including the garlic, into the pot with the pork.

Then, add water, whole peppercorns, and dried bay leaves.

Bring the mixture to a boil, then reduce the heat to a gentle simmer.

Allow it to cook for 40 minutes to 1 hour until the pork is tender and the flavors have melded together.

Step 4: Add Vinegar and Finish Cooking

After simmering, put in the vinegar and continue to simmer for another 12 to 15 minutes.

This will infuse the pork with a slightly tangy flavor that is characteristic of this dish.

Adjust the taste by adding salt as needed.

Step 5: Serve and Enjoy

Once cooked to your liking, remove the pot from heat.

Serve the pork hot, ensuring each serving has a rich amount of sauce.

Share with family and friends, and enjoy your flavorful dish!