Filipino pork adobo braised dark in soy and vinegar, glistening sauce, moody dramatic kitchen lighting, deep shadows

HapunanEasy🇵🇭 Classic

Pork Adobo
Adobong Baboy

Name: Pork Adobo
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Filipino
Ingredients: 1 kg pork belly, cut into cubes; ½ cup soy sauce (toyo); ½ cup white vinegar (suka); 1 head garlic, crushed; 2 bay leaves (dahon ng laurel); 1 tsp black peppercorns; 1 cup water; 2 tbsp cooking oil

The undisputed national dish of the Philippines — pork belly braised in soy sauce, vinegar, garlic, and bay leaves until fall-apart tender and impossibly savory.

Prep

15 min

Cook

45 min

Serves

4 people

Calories

420 kcal

4.9(3,241 reviews)

by Ate Maricel Santos

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Mga SangkapIngredients

4 servings

1 kgPork belly— cut into 1.5-inch cubes

½ cupSoy sauce (toyo)— use Filipino brand like Silver Swan

½ cupWhite cane vinegar (suka)

1 headGarlic— crushed, about 8-10 cloves

3 piecesBay leaves (dahon ng laurel)

1 tspWhole black peppercorns

1 cupWater

2 tbspCooking oil

1 tspSugar— optional, to balance flavors

Paano MaglutoStep-by-step Instructions

Marinate the pork

30 min

In a large bowl, combine the pork belly cubes with soy sauce, vinegar, crushed garlic, bay leaves, and peppercorns. Mix well and let marinate for at least 30 minutes at room temperature, or up to overnight in the refrigerator for deeper flavor.

💡

The longer you marinate, the more flavorful it becomes. Overnight is ideal!

Braise until tender

35 min

Transfer the marinated pork and all the marinade into a heavy-bottomed pot or kawali. Add 1 cup of water. Bring to a boil over high heat, then reduce to medium-low. Cover and simmer for 30-35 minutes until the pork is tender.

Reduce the sauce

10 min

Remove the lid and continue cooking over medium heat, allowing the liquid to reduce by half. This concentrates the flavors and creates the signature glossy adobo sauce. Stir occasionally to prevent burning.

💡

Don't rush this step — the reduction is what gives adobo its intense flavor.

Fry until golden

5 min

Remove the pork pieces from the sauce and set aside. In the same pan or a separate kawali, heat 2 tablespoons of oil over high heat. Fry the pork pieces until golden brown and slightly crispy on the outside, about 3-4 minutes.

Combine and serve

Return the fried pork to the reduced sauce. Toss to coat everything evenly. Taste and adjust seasoning — add a pinch of sugar if too sour, or a splash more soy sauce if needed. Serve hot with steamed white rice.

💡

Adobo tastes even better the next day as the flavors continue to develop!

Mga Komento3 Comments

Rosario Dela Cruz

May 26, 2026

Exactly how my nanay makes it! The tip about overnight marinating is a game-changer. My whole family loved it. 🥰

Miguel Bautista

May 24, 2026

Made this for our family reunion and it was gone in minutes! The frying step at the end makes it extra special. Sarap talaga!

Jennifer Aquino

May 22, 2026

Great recipe! I added a bit more garlic because I love garlic. Will definitely make this again for our Sunday lunch.

Pork AdoboAdobong Baboy