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Pork adobo served with steamed rice
Classic Filipino pork adobo in a savory sauce

Filipino Pork Adobo

Author: Flavelo
Recipes Main Courses
Adobo is the national dish of the Philippines, originating as a method to preserve meat in the tropical heat. Pork is simmered in vinegar, soy sauce, garlic, and peppercorns, creating a flavor profile that is distinctively salty, sour, and savory. Adobo isn't just a recipe; it's a technique where meat is braised until tender and then often browned in its own fat.
🕒 Prep Time 15 mins
🍳 Cook Time 1 hr
⌛ Total Time 1 hr 15 mins
🍽️ Servings 4 servings
🔥 Calories 820 kcal
🌍 Cuisine Filipino

Ingredients

Equipment Needed

  • Heavy-bottomed pot or wok
  • Bowl for marinating
  • Wooden spoon

Allergen Information

⚠️ Soy
⚠️ Wheat

Instructions

1 ✓

Marinate: Combine soy sauce, garlic, and peppercorns in a bowl. Toss the pork cubes in the mixture. Let it sit for at least 30 minutes (or overnight).

Tip: Don't add the vinegar to the marinade yet, as it can sometimes toughen the meat during long exposure.
2 ✓

Sear: Heat the oil in a pot. Remove pork from the marinade (reserve the liquid!) and sear on all sides until browned.

Tip: Browning adds richness to the final sauce.
3 ✓

Simmer: Pour the reserved marinade back over the pork. Add water, bay leaves, and sugar. Bring to a boil.

Tip: Sugar helps balance the saltiness of the soy sauce and aids caramelization.
4 ✓

Add Vinegar: Pour in the vinegar. DO NOT STIR! Let it boil uncovered for 10 minutes.

Tip: Stirring too early prevents the raw vinegar taste from cooking off. Let the acids evaporate slightly.
5 ✓

Braise: Cover, reduce heat to low, and simmer for 40-50 minutes until the pork is tender.

Tip: Pork belly collagen needs time to break down into gelatin.
6 ✓

Reduce: Remove the lid and continue to simmer until the water evaporates and the sauce thickens into a dark, savory glaze that coats the meat.

Tip: This is the secret to great Adobo: the meat ends up frying slightly in its own rendered fat and the thick sauce.
7 ✓

Serve: Serve over hot steamed rice, spooning the thick sauce over the top.

Tip: It tastes even better the next day!

Recipe FAQ

It tastes too sour.
The vinegar flavor mellows with cooking. If it's still too sharp, balance it with a little sugar. Crucially, do not stir the pot after adding the vinegar; let it boil off the raw aroma first.
The meat is tough.
Pork belly needs time. Simmer gently and add a splash more water if needed until it is fork-tender.

Ingredients

  • 2 lbs Pork Belly (skin-on, cut into cubes)
  • 0.5 cup Soy Sauce
  • 0.5 cup Cane Vinegar or Apple Cider Vinegar
  • 8 cloves Garlic (crushed)
  • 3 leaves Bay Leaves
  • 1 tbsp Whole Black Peppercorns
  • 1 tbsp Brown Sugar
  • 1 tbsp Vegetable Oil
  • 1.25 cups Water
  • 1 serving Steamed Jasmine Rice