Adobong Baboy (Filipino Pork Adobo)

A recipe for Adobong Baboy (Filipino Pork Adobo)! Pieces of pork belly are slowly simmered in soy sauce, vinegar, and spices until tender.

Course Main

Cuisine Filipino

Keyword adobo, Filipino, Philippines, pork, pork belly, soy sauce, vinegar

Prep Time 10

Cook Time 2

Total Time 2 10

Servings 4 Servings

2 tablespoons (30 milliliters) vegetable oil
2 pounds (1 kilogram) boneless pork belly cut into 1 1/2 inch (4 centimeter) cubes
1 medium onion peeled and thinly sliced
6 cloves garlic peeled and crushed
1/2 cup (120 milliliters) cane or coconut vinegar
1/3 cup (80 milliliters) soy sauce
1 cup (240 milliliters) water enough to cover the pork
2 tablespoons (25 grams) light brown sugar
10 whole black peppercorns
2 bay leaves

Drizzle the vegetable oil into a wide pot over medium heat.
Once heated, add the pork belly (in batches if the pot is not wide enough to fit them in a single layer) and cook, turning occasionally, until golden brown on each side.
Remove the pork to a plate and set aside. Discard all but a thin layer of oil.
Add the onion to the pot and cook, stirring occasionally, until softened. Stir in the garlic and cook just until fragrant, 30 seconds to 1 minute.
Add the browned pork back to the pot, then pour in the vinegar, soy sauce, and water. Pour in a little more water if it is not enough to just cover the pork.
Stir in the brown sugar, peppercorns, and bay leaves.
Once bubbling, reduce heat to a low simmer, partly cover the pot, and cook, stirring occasionally and skimming any excess oil off the top, until the liquid has reduced by about half and the pork is tender, 1-2 hours. Adjust seasonings to taste.
Serve with freshly steamed jasmine rice and optionally a sprinkle of fried garlic.