Filipino Pork Adobo is a pork belly braise in a tangy, sweet, and savory sauce. This adobo recipe is so simple to make with minimal ingredients.
If you find yourself with leftover adobo, don't let it go to waste! Simply combine it with rice to create a delicious Adobo Fried Rice that makes for a satisfying meal.
Adobo, widely regarded as the quintessential Filipino dish, holds the title of being the national dish of the Philippines. Variations of this iconic dish are Adobong Puti (White Adobo) and Chicken Adobo simmered in a marinade that may include coconut milk for depth of flavor.
You may want to try other Filipino favorites, like Lumpiang Shanghai (Fried Spring Rolls), Bistek Tagalog (Steak and Onions), Lechon Kawali (Fried Pork Belly), or Kare-Kare with Beef Shank (in Peanut Sauce).
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Ingredients you'll need
Notes and substitutions
- 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.
- Vinegar: Cane or coconut vinegar is recommended. White distilled vinegar, apple cider vinegar, or rice vinegar should also work well.
How to make this recipe
Step 1: Cut 3 pounds pork belly into bite-sized pieces, about 1½ inches. Trim off any excess fat.
Step 2: Roughly chop 1 onion.
Step 3: Smash 1 head of garlic with the heel of your hand.
Step 4: Over medium-high heat, brown the meat in a bit of oil for about 2 minutes on each side. Transfer to a plate.
Step 5: Soak up most of the oil with a paper towel, then sauté garlic and onion until slightly softened.
Step 6: Add the meat, ½ cup soy sauce, ⅔ cup vinegar, ¼ cup of water, 3 tablespoons brown sugar (or more), black pepper (to taste), and 3 bay leaves.
Stir to combine and lower heat to medium when it boils. Cover and simmer for 45-60 minutes, until the meat is tender and the sauce slightly thickens.
Step 7: Check if the meat is tender and remove the fat layer on top. Taste and adjust as needed.
If the sauce is too thin, continue to simmer it uncovered until the desired consistency is reached. Add water if it gets too dry.
Enjoy Filipino Pork Adobo with white rice to soak up all that flavorful sauce. For an extra flavor boost, consider pairing it with Sinangag (Garlic Fried Rice) or Java Rice. Add boiled eggs, fried garlic, and scallions for extra yum!
Recipe FAQs
A good adobo starts by searing the meat. It is simmered long enough to become tender and flavorful. The sauce is savory and slightly tangy, while the sweetness varies between cooks.
Yes, you definitely can. Make sure to use bone-in chicken thighs with their skin on for full flavor.
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.
You can add some sugar, water, or 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.
Other pork recipes you may like
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📖 Recipe
Filipino Pork Adobo
Equipment
- 4.5-quart Dutch oven or a heavy-bottomed pot
Ingredients
- 3 pounds pork belly 1½-inch pieces (see note)
- 1 head garlic crushed or smashed
- 1 medium onion chopped
- ½ cup soy sauce (see note)
- ⅔ cup cane or coconut vinegar (see note)
- 3 tablespoons brown sugar more to taste
- ground black pepper or whole peppercorns to taste
- 3 bay leaves dried or fresh
- neutral-flavored oil (canola or vegetable oil) for searing and sautéing
Instructions
- Over medium-high heat, brown the meat in a bit of oil for about 2 minutes on each side. Set aside.
- Soak up most of the oil with a paper towel, then sauté garlic and onion until slightly softened.
- Add meat, soy sauce, vinegar, ¼ cup of water, sugar, black pepper, and bay leaves. Stir to combine and lower the heat to medium when it boils.
- Cover and simmer for 45-60 minutes, until the meat is tender and the sauce slightly thickens.
- Check if the meat is tender and remove the fat layer on top. Taste and adjust as needed. Serve and enjoy!
Video
Notes
- 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.
- Vinegar: Cane or coconut vinegar is recommended. White distilled vinegar, apple cider vinegar, or rice vinegar should also work well.
Victoria
Thank you! My mom usually makes it for me but she's all the way in the Philippines and I'm in South Carolina! She tried to show me how to make it but it never tastes like hers! This is by far the best and closest recipe I've found!
Nora Rey
Hi Victoria,
Thank you for your message. It's always tough being far away from loved ones and the comforts of home cooking, so I'm glad that the recipe brought back some good memories and satisfied your cravings for that delicious Filipino flavor.
Chris
It was delicious! The recipe was easy enough. Thank you and i’m looking through other recipes to make.
Nora Rey
Thank you, Chris! =)
John
Nice video. What brand of soy sauce do you use for this recipe?
Nora Rey
Hello John, I am not so sure, but it's either Datu Puti or Silver Swan. A regular type of soy sauce should work. Thanks!
Bim
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.
Nora
That is so nice. I am always happy to know you guys enjoyed it. Thank you!!!