How to Cook a Simple Pinoy Pork Adobo Recipe

Pat the pork belly cubes completely dry with paper towels. This is crucial for achieving a good sear. Season them lightly with a pinch of salt and pepper.

In a heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat. If your pork belly is very fatty, you can skip the oil.

Carefully place the pork belly cubes in the pot in a single layer, ensuring not to overcrowd it. Sear the pork on all sides until deeply golden brown, about 6-8 minutes. This step builds the foundational flavor. Do this in batches if necessary. Remove the browned pork and set aside.

Reduce the heat to medium. If there's excessive rendered fat in the pot, pour off all but about 2 tablespoons. Add the smashed garlic and crushed peppercorns, and cook for about 1 minute until fragrant.

Return the seared pork to the pot. Add the soy sauce, vinegar, water, and bay leaves. Stir gently to combine.

Bring the mixture to a simmer. Once simmering, do not stir for the next 5-7 minutes. This allows the harshness of the vinegar to cook off, resulting in a smoother, more pleasant tang.

After 5-7 minutes, stir in the optional brown sugar. Reduce the heat to low, cover the pot, and let it simmer gently for 35-45 minutes, or until the pork is fork-tender.

Remove the lid and increase the heat to medium. Let the sauce simmer and reduce for another 5-10 minutes, until it has thickened slightly and coats the pork beautifully. Remove the bay leaves before serving. Serve hot with steamed white rice.