Adobong Tuyo Recipe (Dry Pork Adobo)

This adobong tuyo is a drier version of adobo cooked longer until most of the sauce is gone and the pork starts to cook in its own fat.

I like using pork belly for this because it stays tender and has enough fat for the meat to brown nicely at the end. It's also made with plenty of garlic, which adds a lot of flavor as it cooks.

It's not saucy like regular adobo - the goal is for the pork to brown and get a little crisp around the edges.

Ingredients You'll Need

Notes and Substitutions

• Pork belly: Best for this recipe because the fat keeps the meat tender and helps it brown. Pork shoulder, pork butt, or pork ribs also work if they have some fat.
• Soy sauce: You can also use a mix of regular and a little dark soy sauce for color. Since brands vary in saltiness, start with less so it doesn't get too salty.
• Vinegar: Cane vinegar or coconut vinegar both work well. If you don't have them, you can use white vinegar or rice vinegar.
• Garlic: Use plenty of garlic for more flavor.

How to Make Adobong Tuyo (Step-by-Step)

Step 1: Brown the pork

Heat a wide pot over medium-high heat.

Add 3 pounds of pork belly and brown lightly on several sides until some fat has rendered. No need to season it first.

Transfer to a plate.

Step 2: Sauté the aromatics

Lower the heat to medium. If there's too much fat in the pot, remove most of it and add:

• 1 head of garlic (smashed)
• 1 medium onion (chopped )
• 1 teaspoon peppercorns (whole or cracked)

Sauté until they start to soften and smell good.

Step 3: Add the pork and build the sauce

Return the pork and add:

• 3 tablespoons regular soy sauce
• 1 tablespoon dark soy sauce
• ⅔ cup vinegar
• ¼ cup water
• 2 tablespoons sugar
• 3 bay leaves

Stir, then bring to a boil.

Step 4: Simmer until tender

Once boiling, cover and simmer for 30-45 minutes, until the pork is tender. Stir every now and then.

If the pot starts to look dry before the pork is done, add a little water.

Step 5: Reduce the sauce and brown

Remove the lid and continue cooking until most of the liquid is gone. Taste and adjust if needed.

Stir more often at this point so the bottom doesn't burn. Keep cooking and turning the pork until it browns lightly in its own fat.

Step 6: Serve

Turn off the heat and serve your adobong tuyo while warm.

Cooking Tips

• Use a wide pot. This helps the sauce reduce faster and gives the pork more room to brown.
• Do not rush the last part. The flavor gets better once the sauce cooks down and the pork starts to fry in its own fat.
• Do not add too much water at the start. This is meant to be a drier adobo, not a saucy one.

How to Store & Reheat

• Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freezer: You can freeze adobong tuyo for up to 2 months. Let it cool completely before storing in a freezer-safe container.
• To reheat: Warm in a pan over medium heat until heated through. If the pork looks dry, add a small amount of water.

Recipe FAQs

More Adobo Versions to Try

• Adobong puti: A lighter adobo made without soy sauce.
• Adobong pula: A red adobo colored with annatto.
• Adobo sa gata: Adobo cooked with coconut milk.
• Adobong dilaw: A turmeric-based adobo with a yellow color.
• Adobong pusit: Squid cooked adobo-style, often with squid ink.
• Adobong sitaw: Yardlong beans cooked in a simple adobo sauce.
• Adobong kangkong: Water spinach cooked with garlic, soy sauce, and vinegar.