Go Back Email Link
–+ servings
pork adobo

Easy Filipino Pork Adobo

Pork Adobo is one of the most iconic Filipino dishes ever created. It's a humble mix of soy sauce, vinegar, garlic, and bay leaves transformed into a flavorful ulam.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 4
Course: Main Course
Cuisine: Filipino
Calories: 1397
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 kg pork belly liempo, chopped
  • 1 head garlic crushed
  • 1 medium onion sliced
  • 3 pieces bay leaves
  • 1 teaspoon whole peppercorns
  • ½ cup soy sauce
  • ½ cup vinegar
  • 1 cup water
  • 2 tablespoon cooking oil
  • 1 tablespoon brown sugar optional
Optional Add-ons
  • Boiled eggs
  • Potatoes quartered
  • Dried chili for spicy adobo

Method
 

  1. Heat oil in a pot. Add garlic and sauté until lightly browned. Add onions and cook until soft and fragrant.
    sautee garlic
  2. Add the pork belly and cook until the edges start to brown and fat begins to render.
    add pork belly
  3. Pour in the soy sauce, peppercorn, and bay leaves. Cook for a few minutes so the pork absorbs flavor.
    add soy sauce
  4. Pour in the water. Bring to a boil, then lower the heat. Cover and simmer for 35–45 minutes or until pork is tender.
    simmer
  5. Pour vinegar on top and let it boil untouched for 1–2 minutes. This prevents the raw sour taste.
    add vinegar
  6. Stir gently, add brown sugar if using, and simmer until the sauce thickens to your liking.
    add sugar
  7. Add a bit more soy sauce for saltiness or water if the sauce reduces too much. Add dry chili if you want it spicy.
    reduce the sauce
  8. Serve and enjoy!
    pork adobo

Nutrition

Calories: 1397kcalCarbohydrates: 6gProtein: 27gFat: 140gSaturated Fat: 49gPolyunsaturated Fat: 16gMonounsaturated Fat: 66gTrans Fat: 0.03gCholesterol: 180mgSodium: 1705mgPotassium: 547mgFiber: 1gSugar: 3gVitamin A: 77IUVitamin C: 1mgCalcium: 36mgIron: 2mg

Notes

  • Saucy or dry: Add more water for saucy adobo; reduce longer for a thick, sticky glaze.
  • Healthier option: Swap half the soy sauce with broth to lessen sodium.
  • Adobo flakes: Shred leftover pork and fry until crisp for breakfast.
  • Lean option: Use kasim or shoulder if you want less fat.

Tried this recipe?

Let us know how it was!