Best Classic Pork Adobo
Our best pork adobo recipe promises tender, flavorful meat in a classic adobo sauce—all achieved in the least amount of effort.
Ingredients
Instructions
Prepare pork belly: Slice pork belly into ½-inch thick slices. Depending on the thickness of your cut, each piece should more or less 1 ½ inches long. Smaller cuts are fine.
Marinate pork belly: Combine ¾ cup soy sauce, white vinegar, black peppercorns, garlic, and bay leaves in a large bowl or container. Add pork belly slices, cover, and marinate in the fridge for 4 hours up to overnight. Flip and toss the pork halfway through to marinate evenly.
Cook adobo: The next day, transfer all the ingredients into a pot over high heat. Add just enough water to cover, about 2 cups. Once boiling, reduce the heat to low, maintaining a simmer. Cover pot with lid and cook until the pork is fork-tender, about 30 minutes.
Reduce sauce: Once pork is tender, remove the lid and turn the heat back up to high. Add 2 tablespoons soy sauce or more according to taste, up to ¼ cup. Let pork cook at a full boil, stirring every 5 minutes until the sauce thickens and the pork darkens in color, 15-30 minutes. Serve hot with steamed rice.
