Filipino Adobo: The Ultimate Guide to This Classic Dish
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Tender pork belly braised in a savory and tangy soy sauce and vinegar-based sauce with garlic, peppercorns, and bay leaves. A classic Filipino Adobo.
Ingredients
Instructions
Prepare the Pork: Cut pork belly into 2-inch cubes.
Prepare Aromatics: Quarter the onion and mince the garlic.
Sear the Pork: Heat cooking oil in a large pot or Dutch oven over medium-high heat. Add pork belly and sear on all sides until browned. Sear in batches if necessary to avoid overcrowding.
Sauté Aromatics: Add quartered onions and minced garlic to the pot. Sauté for 2-3 minutes, or until onions are translucent and garlic is fragrant.
Add Braising Liquid: Add soy sauce, white vinegar, water, bay leaves, and whole peppercorns to the pot.
Simmer: Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours, or until the pork is very tender. Check occasionally and add more water if needed.
Check Tenderness: After simmering, check the tenderness of the pork. It should be easily pierced with a fork. If not tender, continue simmering.
Add Sugar (Optional): Add sugar to balance the acidity, if desired.
Season with Salt: Season with salt to taste, being mindful of the saltiness of the soy sauce.
Reduce Sauce (Optional): Remove pork from the pot and set aside. Increase heat to medium-high and simmer the sauce until it reduces to your desired consistency. Return pork to the pot and toss to coat.
Serve: Serve hot with steamed rice.
