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Adobong Tuyo Recipe (Dry Pork Adobo)

Dry pork adobo cooked until the sauce reduces and the pork browns in its own fat.
Course Main Course
Cuisine Filipino
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 8
Calories 914kcal
Author Nora Rey
Cost $14-$16

Equipment

  • Wide pot

Ingredients

  • 3 pounds pork belly cut into 1½-inch pieces
  • 1 head garlic smashed
  • 1 medium onion chopped
  • 3 tablespoons regular soy sauce
  • 1 tablespoon dark soy sauce
  • ⅔ cup vinegar
  • ¼ cup water more as needed
  • 2 tablespoons sugar more to taste
  • 1 teaspoon whole or cracked peppercorns
  • 3 bay leaves

Instructions

  • Heat a wide pot over medium-high heat. Brown the pork until some fat has rendered. No need to season.
    Transfer to a plate.
  • Lower heat to medium and remove excess fat. Sauté garlic, onion, and peppercorns until softened and smelling good.
  • Return the pork, then add soy sauce, dark soy sauce, vinegar, water, sugar, and bay leaves. Stir and bring to a boil.
  • Cover and simmer 30–45 minutes, until tender. Stir every now and then. Add a little water if it starts to dry out.
  • Uncover and cook until most of the liquid is gone. Stir more often so it doesn’t burn.
  • Keep cooking and turning the pork until lightly browned in its own fat. Turn off the heat.

Notes

  • Pork belly: Best for this recipe. Pork shoulder, pork butt, or ribs also work if they have some fat.
  • Soy sauce: Use regular soy sauce, or mix with a little dark soy sauce for color. Start with less to avoid it getting too salty.
  • Vinegar: Cane or coconut vinegar works best. White or rice vinegar also work.
  • Garlic: Use plenty for more flavor.
 
Cooking Tips
  • Use a wide pot so the sauce reduces faster.
  • Don’t rush the last step — the pork needs time to brown.
  • Don’t add too much water — this is meant to be a dry adobo.
 
How to Store & Reheat
  • Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Freezer: You can freeze 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.

Nutrition

Calories: 914kcal | Carbohydrates: 6g | Protein: 17g | Fat: 90g | Saturated Fat: 33g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 42g | Cholesterol: 122mg | Sodium: 559mg | Potassium: 376mg | Fiber: 1g | Sugar: 4g | Vitamin A: 23IU | Vitamin C: 3mg | Calcium: 24mg | Iron: 1mg