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Filipino pork adobo topped on rice and sliced soft boiled egg in a bowl.
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Filipino Pork Adobo (Easy Adobong Baboy Recipe)

Pork belly cooked in a tangy, savory, and slightly sweet sauce.
Course Main Course
Cuisine Filipino
Prep Time 5 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 20 minutes
Servings 8 servings
Calories 922kcal
Author Nora Rey
Cost $14-$16

Equipment

  • Large heavy-bottomed pot

Ingredients

  • 3 pounds pork belly 1½-inch pieces
  • 1 head garlic smashed
  • 1 medium onion chopped
  • ½ cup soy sauce
  • ⅔ cup cane or coconut vinegar
  • ¼ cup water more as needed
  • 3 tablespoons brown sugar more to taste
  • whole or cracked peppercorns to taste
  • 3 bay leaves
  • Neutral-flavored oil (canola or vegetable oil) for searing and sautéing
US Customary - Metric

Instructions

  • Prepare the pork. Cut pork into 1½-inch pieces and trim large bits of excess fat.
  • Sear the pork. Heat oil over medium-high. Brown pork about 2 minutes per side. Remove and set aside. Soak up extra oil if needed.
  • Sauté aromatics. Add onion and garlic. Cook 1–2 minutes until fragrant.
  • Build the sauce. Return pork to the pot, then add: soy sauce, vinegar, ¼ cup water (more as needed), brown sugar, peppercorns, and bay leaves.
    Stir and bring to a boil.
  • Simmer. Lower the heat to medium. Cover and simmer for 45–60 minutes, until the pork is tender and the sauce thickens slightly.
  • Taste and adjust. Remove some of the oil on top if needed.
    If the sauce is too thin, simmer uncovered. If it looks too dry, add a little water.
    Turn off the heat and serve.

Video

Notes

  • Pork: Pork belly stays juicy, but pork shoulder, butt, and ribs also work.
  • Soy sauce: Use regular soy sauce. You can add a small amount of dark soy sauce for color. Brands vary in saltiness, so start with less and adjust near the end.
  • Vinegar: Cane or coconut vinegar is traditional, but white, apple cider, or rice vinegar all work.
 
Cooking Tips
  • Use a cut with some fat, so it stays tender and flavorful.
  • Brown the pork first for better flavor.
  • Watch the sauce as it reduces. When it cooks down too much, it can turn salty.
  • Simmer until the pork is tender, then taste and adjust if needed.
Make Ahead, Storage, and Freezing
  • Make ahead: Pork adobo tastes even better the next day.
  • Store: Keep leftovers in an airtight container in the fridge for up to 5 days.
  • Freeze: Freezes well for up to 2 months. Thaw overnight in the fridge.
  • Reheat: Warm gently on the stove or microwave with a little water to loosen the sauce.

Nutrition

Calories: 922kcal | Carbohydrates: 8g | Protein: 18g | Fat: 90g | Saturated Fat: 33g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 42g | Cholesterol: 122mg | Sodium: 868mg | Potassium: 386mg | Fiber: 0.4g | Sugar: 5g | Vitamin A: 20IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 1mg