Pork Adobo (Adobong Baboy)
I'm finally sharing my <strong>family's Pork Adobo recipe</strong> which we've been enjoying for years! The sauce is deeply <strong>savory, tangy, </strong>and with a <strong>caramelized sweetness </strong>that perfectly coats the tender chunks of pork belly.
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 650 g pork belly, cut into thick chunks
- 5 garlic cloves, smashed
- 2 bay leaves
- 1 tsp whole black peppercorns
- 2-3 tbsp brown sugar
- 1/3 cup soy sauce
- 1/4 cup cane vinegar
- Water, just enough to cover the pork
Instructions
- 1
In a large pot or dutch oven over medium-high heat, sear your pork on all sides until golden in color. Scoop out any rendered fat if desired.
- 2
Add in the garlic, bay leaves, and black peppercorns. Stir and let the aromatics/spices toast for about 1 minute, or until the garlic has browned slightly.
- 3
Add in the brown sugar. Stir and let the sugar caramelize around the pork for about 30 to 60 seconds (be careful not to burn it, you may lower the heat slightly if needed at this point).
- 4
Pour in the soy sauce, vinegar, and just enough water to cover the pork. Bring to a boil, then cover, and let the adobo simmer on medium low for 45 minutes.*Note: Adobo is always best served the next day, this step is optional but highly recommended. After simmering for 45 minutes, let it cool to room temperature completely before letting it sit in the fridge overnight, or for at least 8 hours. Once rested, you can proceed with step 5.
- 5
After simmering, remove the lid, turn your heat to high and let the sauce boil until reduced into a thick glaze that can coat the pork (you may reduce the sauce less if you prefer your adobo more soupy). This can take anywhere from 15 to 20 minutes.
- 6
Serve over rice. Enjoy!