• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Recipes by Nora
  • Recipe Index
  • About
  • Contact
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
  • Recipe Index
  • About
  • Contact
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • About
    • Contact
    • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Pork

    Filipino Pork Adobo

    Published: Mar 24, 2022 · Modified: Mar 26, 2022 by Nora Rey · This post may contain affiliate links · 2 Comments

    19 shares
    • Facebook
    • Twitter
    • Email
    Jump to Recipe Jump to Video Print Recipe

    Filipino pork adobo is made with pork belly braised in a tangy, sweet, and savory sauce with lots of garlic. It is so simple and easy to make with minimal ingredients.

    Leftover adobo makes an amazing adobo fried rice.

    Pork adobo in a bowl topped with fried garlic served over rice with soft-boiled egg and curly scallions.
    Jump to:
    • What makes a good Filipino pork adobo
    • Ingredients you'll need
    • How to make this recipe
    • How to serve
    • How to store and reheat
    • Frequently asked questions
    • More about Filipino Pork Adobo
    • Watch how I make it here
    • Other pork recipes you may like
    • 📖 Recipe
    • 💬 Comments

    What makes a good Filipino pork adobo

    A good Filipino pork adobo is where meat has been seared first and simmered long enough to become tender and flavorful.

    The sauce is slightly tangy and savory, while the sweetness varies between cooks.

    Ingredients you'll need

    Assorted ingredients for Filipino Pork Adobo individually placed in containers.

    Notes and substitutions

    • Pork belly: Use pork belly with or without the skin, preferably boneless — the leaner, the better. It is the same cut used for grilled pork belly and lechon kawali (fried pork belly). You can also use pork butt, pork shoulder, or pork ribs.
    • Soy sauce: Use regular or light soy sauce. A little dark soy sauce is okay for color, but not to replace it entirely. Tamari with no wheat is a gluten-free alternative. It is darker and richer, so you will need less of it.

    How to make this recipe

    Prepare the meat and aromatics

    (1)Cut the pork belly into bite-sized pieces of about 1½ inches. Trim off any excess fat.

    Holding a piece of pork belly with the rest on the cutting board.

    (2)Roughly chop the onions. (3)Smash the garlic cloves with the heel of your hand.

    Chopping onions and smashing garlic cloves on a cutting board using a knife.

    Sear the meat

    Set a 4.5-quart Dutch oven or a heavy-bottomed pot over medium-high heat.

    (4)Sear the meat in a little oil for about 2 minutes on each side until nicely browned. (5)Sear them in batches and set aside.

    PRO TIP: Don't overcrowd the pot when you sear the meat, preventing it from steaming.

    Turning the meat over using a pair of tongs. Seared meat in a large bowl.

    Sauté the aromatics

    (6)Remove most of the oil by soaking it with a paper towel. (7)Sauté the garlic and onion for about a minute, or until slightly softened.

    Wiping excess oil in the pot with a paper towel. Sauteing garlic and onions in the pot with a wooden spoon.

    Simmer

    (8)Add the meat, soy sauce, vinegar, ¼ cup of water, sugar, black pepper, and bay leaves. Stir to combine. (9)Lower the heat to medium when it starts boiling.

    Cover and simmer for 45 minutes to an hour, until the meat is tender and the sauce has slightly thickened.

    Adding water to the pork adobo in the pot. Covering the pot of adobo.

    (10)Check if the meat is tender using a fork. (11)Remove the fat layer on top. Give it a taste and make adjustments as needed. I always add extra sugar because we like it sweeter.

    Checking the tenderness of the meat using a fork. Spooning the layer of fat on top of adobo.

    PRO TIP: If the sauce is too thin, continue simmering uncovered until the desired consistency is achieved. If it gets too dry, add a little more water.

    How to serve

    You can serve Filipino pork adobo with white rice to soak up all that flavorful sauce. Boiled eggs go well with it. Garnish with fried garlic and scallions.

    Filipino pork adobo served in a bowl.

    How to store and reheat

    Refrigerate Filipino pork adobo for up to four days in an airtight container. Shelf life also depends on how it was handled or how long it was out before refrigeration. You can freeze it to extend its shelf life.

    Reheat on the stovetop or in the microwave. The sauce may need to be thinned out with water as it gets thicker as it sits.

    Frequently asked questions

    Can I make adobo with chicken?

    Yes, you definitely can. Make sure to use bone-in chicken thighs with their skin on for full flavor.

    Can I make adobo in an instant pot?

    Yes, you can make adobo in an instant pot or another electric pressure cooker. There’s no need to add extra water since the moisture gets locked in. The meat will let out extra liquid as it cooks.

    How do I fix too sour adobo?

    You can add some sugar and water. Check if you need more soy sauce. Play around with the flavor until it's just right for you. If you end up with more sauce, you can thicken it with cornstarch.

    More about Filipino Pork Adobo

    Here are frequently asked questions about Filipino pork adobo including extra tips, troubleshooting, and more.

    Watch how I make it here

    Other pork recipes you may like

    • Inihaw na Liempo (Grilled Pork Belly)
    • Adobo Fried Rice
    • Filipino Barbecue Pork Skewers
    • Pinakbet with Crispy Pork Belly
    Phone showing how to tag me on Instagram.

    Did you make this recipe? I would love to know! Your feedback helps me make better recipes.  Please rate, review, or comment below. Questions about this recipe are welcome, too!

    Let's connect on Facebook, Instagram, Pinterest, TikTok, Twitter, and Youtube. Be sure to tag me when you try any of my recipes @recipesbynora!

    📖 Recipe

    Filipino Pork Adobo in a bowl

    Filipino Pork Adobo

    Filipino pork adobo is pork belly braised in a tangy, sweet, and savory sauce with lots of garlic. It is so simple and easy to make with minimal ingredients.
    5 from 3 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Filipino
    Prep Time: 5 minutes
    Cook Time: 1 hour 15 minutes
    Total Time: 1 hour 20 minutes
    Servings: 10 servings
    Calories: 746kcal
    Author: Nora Rey
    Cost: $14-$16

    Equipment

    • 4.5-quart Dutch oven or a heavy bottomed-pot

    Ingredients

    • 3 pounds pork belly 1½-inch pieces (see note)
    • ½ cup soy sauce (see note)
    • ⅔ cup cane or white vinegar sub: apple cider or rice vinegar
    • 3 tablespoons brown sugar more to taste
    • ground black pepper or peppercorns to taste (I used about ½ teaspoon)
    • 1 head garlic crushed or smashed
    • 1 medium onion chopped
    • 3 bay leaves dried or fresh
    • neutral-flavored oil (canola or vegetable oil) for searing and sautéing
    US Customary - Metric

    Instructions

    • Working in batches, sear the meat for about 2 minutes on both sides until nicely browned. Set aside.
    • Sauté the garlic and onion for about a minute, or until slightly softened.
    • Return the meat to the pot and add the soy sauce, vinegar, ¼ cup of water, sugar, black pepper, and bay leaves. Stir and let it come to a boil.
    • Lower the heat and cover. Simmer for 45 minutes to an hour, until the meat is tender and the sauce has slightly thickened.
    • Check if meat is tender using a fork and remove the fat layer on top.
    • Give it a taste and make adjustments as needed. I always add extra sugar because we like it sweeter.
    • If the sauce is too thin, continue simmering uncovered until the desired consistency is achieved. If it gets too dry, add a little more water.
    • Serve it with white rice to soak up all that flavorful sauce. Boiled eggs go well with it. Garnish with fried garlic and scallions.

    Video

    Notes

    • Pork belly: Use pork belly with or without the skin, preferably boneless — the leaner, the better. You can also use pork butt, pork shoulder, or pork ribs.
    • Soy sauce: Use regular or light soy sauce. A little dark soy sauce is okay for color, but not to replace it entirely. Tamari with no wheat is a gluten-free alternative. It is darker and richer, so you will need less of it.

    Nutrition

    Calories: 746kcalCarbohydrates: 5gProtein: 14gFat: 74gSaturated Fat: 26gPolyunsaturated Fat: 8gMonounsaturated Fat: 35gTrans Fat: 1gCholesterol: 98mgSodium: 693mgPotassium: 300mgFiber: 1gSugar: 4gVitamin A: 16IUVitamin C: 1mgCalcium: 17mgIron: 1mg
    Tried this Recipe? Pin it for Later!Mention @recipesbynora or tag #RecipesByNora!
    « Frequently Asked Questions About Palitaw
    Frequently Asked Questions About Filipino Pork Adobo »
    19 shares
    • Facebook
    • Twitter
    • Email

    Reader Interactions

    Comments

    1. Bim

      January 12, 2022 at 8:34 pm

      5 stars
      Wow, one of my favorite Filipino food. I’ve tried so many times to cook adobo but I cannot find a recipe that is so good and easy to follow recipe. Cooked this today for lunch and my family asked for more. Thank you Nora.

      Reply
      • Nora

        January 27, 2022 at 9:30 pm

        That is so nice. I am always happy to know you guys enjoyed it. Thank you!!!

        Reply

    Thanks for coming! Let me know what you think: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Nora smiling at you

    Hi, I'm Nora! Whether you're new to Filipino food or have loved it for so long, I sure am happy you're here!  I hope you'll find useful recipes that you can enjoy and share with family and friends.

    More about me →

    Popular Recipes

    • Inihaw na Liempo (Grilled Pork Belly)
    • Beef Stir Fry with Onions & Peppers
    • Mackerel in Olive Oil
    • Beef Caldereta
    • Buko Pandan Salad
    • Kamayan Feast

    Seasonal Desserts

    • Turon with Langka (Banana Spring Rolls)
    • Cathedral Window Gelatin
    • Cheesecake Brownies from Brownie Mix
    • Brookie Bars from Brownie Mix
    • Oreo Brownies From Brownie Mix
    • Peanut Butter Brownies From Brownie Mix

    Footer

    ↑ back to top

    About

    • Accessibility Statement
    • Cookie Policy
    • Disclaimer
    • Image Use & Copyright
    • Privacy Policy

    Contact

    • Contact

    Copyright © 2022 RECIPES BY NORA

    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
    Do not sell my personal information.
    Cookie SettingsAccept
    Manage consent

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. These cookies ensure basic functionalities and security features of the website, anonymously.
    CookieDurationDescription
    cookielawinfo-checkbox-analytics11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Analytics".
    cookielawinfo-checkbox-functional11 monthsThe cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional".
    cookielawinfo-checkbox-necessary11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Necessary".
    cookielawinfo-checkbox-others11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other.
    cookielawinfo-checkbox-performance11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Performance".
    viewed_cookie_policy11 monthsThe cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data.
    Functional
    Functional cookies help to perform certain functionalities like sharing the content of the website on social media platforms, collect feedbacks, and other third-party features.
    Performance
    Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.
    Analytics
    Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.
    Advertisement
    Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. These cookies track visitors across websites and collect information to provide customized ads.
    Others
    Other uncategorized cookies are those that are being analyzed and have not been classified into a category as yet.
    SAVE & ACCEPT
    19 shares