Pork Adobo

Name: Pork Adobo
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 6-8 servings
Cuisine: Filipino
Ingredients: 1.2 kg pork belly (or cut of choice), cut into bite-size pieces; 15–20 cloves garlic, minced (adjust to taste); 1 onion, chopped; 500 ml pork broth; 190 ml soy sauce; 100 ml cane vinegar; 3 long green chilies (siling haba); 4 bay leaves; 1 tbsp whole peppercorns; 30 g palm sugar, chopped (adjust to sweetness); Oil, for frying; Sliced onion leeks, for topping; Crispy fried garlic bits, for topping; Boiled eggs (soft- or hard-boiled), for serving

main course · Filipino

Credit: jujumaoo

Classic Filipino pork adobo made with garlic, soy, vinegar and palm sugar — braised until tender and reduced to a rich, glossy sauce. Serve over rice with crispy garlic, leeks and eggs.

Added Jan 12, 2026

Prep time

20 min

Cook time

90 min

Servings

6-8 servings

Ingredients

1.2 kg pork belly (or cut of choice), cut into bite-size pieces

15–20 cloves garlic, minced (adjust to taste)

1 onion, chopped

500 ml pork broth

190 ml soy sauce

100 ml cane vinegar

3 long green chilies (siling haba)

4 bay leaves

1 tbsp whole peppercorns

30 g palm sugar, chopped (adjust to sweetness)

Oil, for frying

Sliced onion leeks, for topping

Crispy fried garlic bits, for topping

Boiled eggs (soft- or hard-boiled), for serving

Notes

Timing: The recipe specifies 5–10 minutes initial simmer then 1–2 hours on low; total cook time will vary (tenderness is the best indicator). Protein swaps: use pork shoulder or a mix of pork belly and shoulder if preferred. Garlic: increase or decrease to taste. Vinegar tip: avoid stirring during the first simmer so the vinegar can cook down and mellow. Storage: Refrigerate leftovers in an airtight container for up to 3–4 days; adobo often tastes better the next day. To freeze, cool completely and freeze up to 3 months; thaw and reheat gently. Serving suggestions: serve with steamed rice and pickled vegetables or sautéed greens. To reduce excess fat before serving, chill briefly and skim the solidified fat, or spoon off excess fat while reheating.

Preparation

Pat pork pieces dry. Heat a thin layer of oil in a large, heavy-bottomed pot over medium-high heat. Fry the pork in batches until lightly browned on all sides; remove and set aside.

In the same pot, reduce heat to medium. Add a little more oil if needed, then sauté the minced garlic until lightly golden and fragrant. Add the chopped onion and cook until softened.

Return the browned pork to the pot. Pour in the pork broth, then add the soy sauce, cane vinegar, long green chilies, bay leaves, whole peppercorns, and chopped palm sugar.

Cover the pot and let simmer over medium heat for 5–10 minutes. Do not stir or mix during this stage to allow the vinegar to mellow.

After that initial simmer, reduce heat to low and continue to cook, covered or partially covered, for 1–2 hours (see note on timing) until the pork is very tender and the sauce has reduced. You want the meat to be glossy and almost 'swimming' in its own rendered fat, similar to a confit.

Optional: If using soft-boiled eggs, add them to the pot 2–3 minutes before serving to keep the yolks jammy.

Taste and adjust seasoning — add a pinch more palm sugar for sweetness or a splash more soy for saltiness if needed. Remove bay leaves and peppercorns if desired.

Serve the pork adobo over hot steamed rice. Top with crispy garlic bits and sliced onion leeks, and serve with hard- or soft-boiled eggs on the side.