Every Filipino household has their own way of making Adobo, but this version with pork belly is one of my favorites. Simmered low and slow in soy sauce, vinegar, and garlic, it’s rich, tangy, and perfect over a big bowl of rice.
While Chicken Adobo is often considered the national dish of the Philippines (not to be confused with Mexican adobo), Pork Adobo is also a very popular Filipino dish and every bit as delicious.
This version of Pork Belly Adobo is a rich, comforting dish all about bold flavors with minimal effort.
Tender pork belly, slowly braised in a savory and tangy sauce. The magic is in the Adobo sauce - a mixture of vinegar and soy sauce, combined with the deep flavors of garlic and the earthy notes of bay leaves.
Whether you're making it for a weeknight dinner or prepping ahead for the week, this dish is a winner.
Plus, it tastes even better the next day! Make a double batch and freeze the extra in portions, so you’ll always have a quick, flavorful meal ready for those busy days.
How to Make Pork Adobo
For this recipe, you will need 2 pounds of pork belly cut into cubes. You can decide whether to keep the skin on the pork or to trim it. Personally, I like to keep the skin on as adds an interesting texture.
Sprinkle 2 teaspoons of salt over the pork pieces and gently "massage" it into the meat. Allow the pork to marinade for about 30 minutes at room temperature.
While the pork is resting, prepare the sauce by combining 2 cups of water, ¼ cup of regular soy sauce, 1 tablespoon of dark soy sauce, and ¼ cup white vinegar in a bowl or mixing cup.
Heat 3 tablespoons of cooking oil in a large dutch oven or pot over medium-high heat.
Add the pork belly and sear it just until the outside turns golden brown; no need to cook it all the way through at this point.
Toss in 5 peeled garlic cloves, 5 bay leaves, and 1 tablespoon of whole black peppercorns. Stir them in with the pork.
Pour the sauce over the pork.
Add 3 tablespoons of sugar, then give everything a good stir.
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Bring the mixture to a boil, then lower the heat and let it simmer gently, partially uncovered.
Simmer the pork for approximately 45 minutes to an hour, or until the liquid is reduced by half and the pork is tender. If the liquid reduces too quickly, add a bit more water to keep the meat braising and prevent it from drying out.
Serve hot over steamed rice, and don’t skimp on the sauce - that’s the best part!
One of the best things about Pork Adobo is how it gets better with time. The sauce mellows overnight, the pork soaks up even more flavor, and the tangy richness deepens. If you can, make it a day ahead or double the batch. You will thank yourself when you’ve got leftovers ready to go.
💡 Pro Tips for the Best Pork Adobo
Brown the pork well. Taking the time to sear the pork before braising adds depth and makes the sauce richer.
Choose your cut wisely. Pork belly gives you that melt-in-your-mouth texture, while pork shoulder makes for a leaner version.
Make it ahead. Pork Adobo is even better the next day, once the flavors have had time to blend together.
Adjust the sauce at the end. If it tastes too tangy, add a pinch of sugar or a splash of soy sauce. If it’s too salty, add a little water or low-sodium soy sauce.
Use a wide pot. A Dutch oven or wide pan helps the sauce reduce evenly instead of steaming.
Frequently Asked Questions
Yes! Pork shoulder (or pork butt) is a great option if you prefer a leaner cut, while still keeping the meat tender after braising.
Traditional Filipino Adobo is made with cane vinegar. If you can't find cane vinegar, white vinegar is the best substitute. You can also try apple cider vinegar or rice vinegar, but keep in mind it will alter the taste.
Adobo tastes even better the next day because the flavors have more time to meld together. The vinegar mellows, the sauce thickens slightly, and the pork absorbs even more of that savory tang.
Pork Adobo keeps well in the fridge for up to 4 days, and many say it tastes even better after the first day as the flavors deepen. Store it in an airtight container and reheat on the stovetop or in the microwave.
For longer storage, you can freeze it for up to 3 months. Thaw overnight in the fridge, then reheat until warmed through before serving.
If you’d like a milder flavor, try using low-sodium soy sauce. It’s a simple swap that helps if you’re watching your salt intake or find regular soy sauce too strong. Keep in mind that some brands are naturally saltier than others, so it may take a little experimenting to find the one you like best.
If the vinegar flavor is too strong, add a pinch of sugar and/or some soy sauce to balance it out. Serving it with extra rice also helps mellow the tang.
Absolutely! The cooking process is quite similar. Instead of cooking the pork in a pot, sear the pork in your Instant Pot using the Saute feature. After the pork has browned, add garlic, bay leaves, peppercorns, followed by the sauce and sugar. Secure the lid, then Pressure Cook on High pressure for 15 minutes. After cooking, allow the pressure to release naturally for about 10 minutes, then do a quick-release for any remaining pressure.
The sauce will be thinner using this cooking method. To thicken the sauce, you can switch the Instant Pot back to Saute mode then let the liquid reduce for about 10 more minutes. Don’t forget the steamed rice to soak up all that delicious sauce!
Yes! A wok works well for searing the pork and simmering the sauce. Just keep the heat low once it’s braising and cover it with a lid. The liquid tends to reduce more quickly so be sure to keep an eye on it, and add some water to ensure that the pork has enough liquid to braise.
Jumped straight here to the recipe? Please consider coming back to read the whole post when you have the time as I have included step-by-step instructions with photos.
Pork Adobo
Ingredients
- 2 lbs pork belly cut into cubes
- 2 teaspoons salt
- 3 tablespoons cooking oil
- 5 cloves garlic peeled
- 5 bay leaves
- 1 tablespoon whole black peppercorns
For the Adobo Sauce
- 2 cups water
- ¼ cup soy sauce
- ¼ cup white vinegar
- 1 tablespoon dark soy sauce
- 3 tablespoons sugar
Instructions
- Sprinkle the salt over the pork, and gently "massage" it into the meat. Allow the pork to marinate for 30 minutes.
- While the pork is marinating, prepare the sauce by combining the water, soy sauce, dark soy sauce and white vinegar in a bowl or measuring cup
- Heat the cooking oil in a large dutch oven or pot over medium-high heat.
- Add the pork belly and sear it just until the outside turns golden brown; no need to cook it all the way through at this point.
- Toss in the garlic cloves, bay leaves and whole peppercorns. Stir them in with the pork
- Pour the sauce mixture over the pork, followed by the sugar. Give everything a good stir.
- Bring the mixture to a boil over high heat, then let it simmer (while stirring occasionally) on a low heat, partially uncovered.
- Simmer the pork for approximately 45 minutes to an hour, or until the liquid is reduced by half and the pork is tender. If the liquid reduces too quickly, add a bit more water to keep the meat braising and prevent it from drying out.
- Enjoy with steamed rice!
Nutrition
Other Pork Recipes You May Enjoy
Soy Sauce Braised Pork Belly (Tau Eu Bak)
Vietnamese Lemongrass Pork Bahn Mi Burger
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