Learn how to make classic Pinoy Pork Adobo, a beloved Filipino dish made with tender pork simmered in soy sauce, vinegar, garlic, bay leaves, and peppercorns. This easy and flavorful adobo recipe creates a rich, savory sauce that’s perfect served over steamed rice. A comforting Filipino favorite and a timeless recipe made from the heart.
ingredients
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2 pounds pork belly, cut into 2-inch cubes
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1 onion, peeled and sliced thinly
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1 head garlic, peeled and minced
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2 bay leaves
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1 teaspoon salt
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½ teaspoon pepper
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1 tablespoon oil
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1 cup vinegar
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½ cup soy sauce
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1 cup water
Pork – I prefer pork belly for its melt-in-your-mouth tenderness, but pork shoulder is a great leaner option with enough fat for rich flavor. Other cuts like chops, hocks, ribs, and legs also work well for slow cooking.
Oil – For sautéing and browning.
Sauce – A classic mix of vinegar and soy sauce, with water to help tenderize the meat.
Aromatics – Garlic, onion, bay leaves, and peppercorns for depth of flavor.
Seasonings – Salt and pepper to taste.
COOKING TIPS
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Cook off the strong vinegar flavor by allowing it to boil uncovered and without stirring for a good few minutes before adding the soy sauce and water.
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If you want to season the dish with more salt than called for in the recipe, I suggest adding it during the last few minutes of cooking to correctly gauge taste. The flavor of the dish will concentrate as the sauce reduces.
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In a bowl, combine pork, onions, garlic, bay leaves, salt, and pepper. Place in the refrigerator and marinate for about 30 minutes.
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In a wide, heavy-bottomed skillet over medium heat, heat oil. Add meat mixture and cook, turning occasionally, until pork is lightly browned.
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Add vinegar and allow to boil, uncovered and without stirring, for about 3 to 5 minutes.
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Add soy sauce and water and stir to combine. Allow to a boil for another 3 to 5 minutes.
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Lower heat, cover, and simmer for about 40 to 50 minutes or until meat is fork-tender and sauce is reduced.
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Season with salt and pepper to taste. Serve hot.
NOTES
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Potatoes and hard-boiled eggs are a delicious way to extend servings. To help the potatoes from falling apart, pan-fry the cut potatoes first before adding them to the stew.
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Add vinegar and allow it to boil, uncovered, without stirring to cook off the strong acid taste.
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Leftovers can also be turned into delicious fried rice. Shred the cooked meat and toss with day-old steamed rice in a hot pan along with a few tablespoons of the sauce.
