Filipino Pork Adobo Recipe (Adobong Baboy)
A very beginner-friendly recipe with meltingly tender slices of pork belly slowly braised in a tangy umami sauce of soy sauce and vinegar that will have you salivating and your belly rumbling.
Ingredients
Pork Adobo
- 1 lb pork belly, cut into cubes
- 4 garlic cloves
- 2 inch slice of ginger
- 1 onion
- 3 bay leaves
- ½ tbsp whole peppercorns
- 1 cup water
Pork Adobo Marinade
- 4 tbsp soy sauce
- 3 tbsp vinegar
- 3 tbsp sugar
- 1 tbsp fish sauce optional
- 1 tbsp minced garlic
- ½ tbsp minced ginger
Instructions
Marinate the Pork
- Mix or blend the marinade by combining soy sauce, vinegar, sugar, fish sauce, minced garlic and ginger. Coat the pork belly in it.
- Stick it in the fridge to marinate for 10 minutes up to 24 hours.
Cook Pork Adobo
- Heat oil in a large pot over medium heat and add the pork. Set aside the leftover marinade to use for sauce.
- Brown the pork on all sides. This should take around 4 to 5 minutes.
- Add the onion, garlic, and the ginger slice and stir to combine. Sauté for a quick minute or two.
- Add a splash of vinegar to deglaze the pan.
- Add peppercorns, bay leaves, the pork marinade, and water.
- Bring to a boil. Then, reduce heat to medium-low, cover the pot and simmer for an hour.
- Optional: If you want a thicker sauce, increase the heat to medium-high and uncover the pot. Let it simmer for another 5 to 15 minutes until the sauce is at the thickness and caramelization you want.
Notes
What pork for pork adobo? The fattier cuts of pork are perfect for pork adobo, like pork shoulder, pork butt, and of course, pork belly, with beautifully layered deposits of fat.
But if you’re trying to avoid too much fat and/or calories in your diet, you can definitely go with a less-fatty cut. Pork tenderloin is a great, healthier alternative.
What kind of soy sauce? If you want to make it as authentically Filipino as possible, you can go with Filipino soy sauce. But if you, like me, already have a cupboard overflowing with sauces and can't justify more - regular Chinese soy sauce or any dark soy sauce is a good substitute.
What to do with leftovers? Store leftovers after they've cooled to room temperature in an air-tight container in the fridge for up to 4 days or in the freezer for up to 3 to 4 months.