Pork Adobo
Adobong Baboy

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.

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.

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.

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.

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.