About This Recipe
Pork Adobo is one of the most iconic and beloved dishes in Filipino cuisine — so much so that it is often considered the unofficial national dish of the Philippines. It's the go-to recipe for beginner cooks, a staple in everyday Filipino households, and a dish that travels well as baon (packed lunch). This version uses pork belly simmered low and slow in a salty-sour-savory broth of soy sauce, vinegar, garlic, bay leaves, and peppercorns until meltingly tender. The word "adobo" comes from the Spanish "adobar" (to marinate), but Filipino adobo is entirely its own thing — rooted in Southeast Asian ingredients and cooking traditions, with no chili, paprika, or oregano like its Spanish counterpart.
Tips:
- Marinate the pork in soy sauce and garlic for at least 1 hour before cooking for deeper flavor.
- Add the vinegar only after the pork has simmered for a while — this is the traditional method and keeps the vinegar flavor bright rather than cooked out.
- Simmer on low heat for the full time to get truly tender pork belly.
- Adobo tastes even better the next day as the flavors continue to develop overnight.
- Best served hot over steamed white rice.
About the variations: Every region and family in the Philippines has its own version. Some use coconut milk (adobo sa gata), some go dry and crispy, others use only vinegar without soy sauce. This recipe is the most common and straightforward version — a perfect starting point.
Recipe
Servings: 4 | Prep Time: 10 minutes | Cook Time: 1 hour 10 minutes | Calories: ~1,029 kcal per serving
Ingredients
- 1 kg pork belly
- 2 tablespoons garlic, minced
- 5 pieces dried bay leaves
- 4 tablespoons vinegar
- 1/2 cup soy sauce (about 120 ml)
- 1 tablespoon whole black peppercorns
- 2 cups water (480 ml)
- Salt, to taste
Instructions
- Marinate — Combine the pork belly, soy sauce, and garlic in a bowl. Mix well to coat the pork. Marinate for at least 1 hour.
- Sear the pork — Heat a pot over medium-high heat. Add the marinated pork belly and cook for a few minutes, turning to brown all sides slightly.
- Add the marinade — Pour in the remaining marinade including the garlic.
- Simmer — Add the water, whole peppercorns, and dried bay leaves. Bring to a boil, then reduce heat and simmer for 40 minutes to 1 hour, until the pork is tender.
- Add the vinegar — Pour in the vinegar and continue to simmer for another 12 to 15 minutes. Do not stir immediately after adding the vinegar — let it cook for a minute first.
- Season — Add salt to taste and adjust as needed.
- Serve — Plate the pork adobo hot with steamed white rice.
Nutrition Facts (per serving)
| Serving Size | ~280g |
| Calories | 1,029 |
| Total Fat | 132.5g |
| Saturated Fat | 87.5g |
| Sodium | 1,797mg |
| Total Carbohydrate | 5.1g |
| Dietary Fiber | 2.8g |
| Total Sugars | 0.2g |
| Protein | 54.8g |
| Iron | 8.8mg |
| Potassium | 97.6mg |
Simple ingredients, a little patience, and one pot — that's all it takes to make one of the greatest Filipino comfort dishes of all time!
From SoYummySoEasy.com
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