Adobo sa Asin (Filipino Salt Adobo)

Adobo sa asin is a super simple Filipino adobo made without soy sauce. Pork belly is cooked with garlic, salt, black pepper, and a little vinegar. Once the meat is tender, it browns in its own fat and gets lightly crispy on the outside.

It's similar to adobong puti in flavor but not as vinegary. The texture is a bit like lechon kawali-just not deep-fried or extra crispy.

This version of adobo is all about simple ingredients, tender pork, and garlicky flavor. No extra sauces-just classic adobo that lets the pork shine.

Ingredients You'll Need

Notes and Substitutions

• Pork: You can use pork belly or pork shoulder. Pork belly has more fat, which makes the meat softer and juicier after cooking. Pork shoulder is leaner but still works well.
• Salt: Start with 1 teaspoon kosher salt (use about ½ teaspoon if using fine salt), then taste and add more if needed. It's easier to add salt than fix salty adobo.
• Vinegar: Cane or coconut vinegar works best, but white vinegar is fine too.
• Garlic: Don't be shy here-adobo sa asin is meant to be garlicky.

How to Make Adobo sa Asin

Step 1: Combine everything

In a large, heavy-bottomed pot, add:

• 3 pounds of pork belly (cut into large chunks)
• 1 head garlic (smashed); more if you like
• 3 bay leaves
• 1 teaspoon kosher salt (use about half for fine salt)
• Black pepper (whole or cracked); to taste
• ½ cup vinegar
• ½ cup water

Step 2: Cook until tender

Cover the pot and bring to a boil over medium-high heat. Once boiling, lower the heat to medium and simmer for 30-40 minutes, or until the pork is tender.

Stir once or twice so the pork cooks evenly and doesn't stick to the bottom.

If you want very soft pork, keep the pot covered so the liquid stays in.
If you want firmer meat, uncover sooner and let the liquid cook off faster.

Step 3: Let it dry and brown

Remove the lid and continue cooking over medium heat. Let the liquid cook down until almost gone.

The pork will start to release its own fat, so the pot will look very oily-this is normal. Keep cooking, stirring occasionally, until the pork turns golden and lightly browned on the edges. Taste and add more salt if needed.

Step 4: Taste and adjust

Taste the pork and add more salt if needed. Turn off the heat and serve with rice.

If you like, serve it with a vinegar dipping sauce on the side-or ketchup for the kids. Either way, it's great with hot rice.

Optional Vinegar Dipping Sauce (Sawsawan)

If you like something bright on the side, this vinegar dipping sauce helps cut through the richness of the pork and adds extra flavor. Mix together:

• Vinegar
• Minced red onion or shallots
• Minced garlic
• Salt and black pepper, to taste
• A pinch of sugar
• Sliced chilies (optional)

Taste and adjust, then serve on the side.

Storage

• Refrigerate: Store in an airtight container for up to 3-5 days.
• Reheat: Warm in a pan over medium heat. Add a small amount of water if needed.
  Leftovers are great chopped up and used for fried rice.

Cooking Tips

• Cut the pork into bigger pieces-they shrink as they cook.
• Let the vinegar boil first before stirring too much. This helps soften the sharp taste.
• Cook uncovered at the end so the pork browns in its own fat instead of steaming. Let it go until it's as browned as you like.
• Be careful with the salt. Start small, then taste and add more if needed-you want enough to bring out the pork flavor, not overpower it.
• If you like extra garlic flavor, you can add a little more garlic near the end.

Recipe FAQs

What to Serve With Adobo sa Asin

• Sinangag (garlic fried rice): Rice fried with lots of garlic.
• Java rice: Yellow rice made with turmeric and annatto.
• Atchara: Sweet and sour pickled green papaya.
• Stir-fried kangkong: Water spinach cooked quickly with garlic and salt.
• Ensaladang talong: Grilled eggplant salad with tomatoes and onions.
• Ensaladang pipino: Cucumber salad with vinegar and onions.
• Ensaladang kamatis: Tomatoes and onions with a light soy sauce and vinegar dressing.