About this recipe

A deeply savory Filipino classic, pork adobo braises tender chunks of pork belly and shoulder in a tangy blend of vinegar, soy sauce, garlic, and bay leaves until the sauce reduces to a glossy, rich coating. It's the kind of dish that tastes even better the next day — bold, comforting, and endlessly satisfying over steamed white rice.

Instructions

1. 1

   In a large pot or heavy-bottomed pot, combine the pork belly pieces, soy sauce, white vinegar, water, smashed garlic, bay leaves, and black peppercorns. Let the pork belly marinate in this mixture for at least 15 minutes at room temperature (or up to overnight in the fridge for deeper flavor).

2. 2

   Place the pot over ^[medium-high heat] and bring the mixture to a boil. Once boiling, reduce the heat to ^[medium-low], cover, and simmer for 30 minutes, turning the pork belly pieces halfway through, until the pork belly is mostly tender.

3. 3

   Remove the pork belly pieces from the pot using tongs and set aside. Increase the heat to ^[medium-high] and continue to simmer the braising liquid, uncovered, for 10–12 minutes until it reduces by about half and thickens slightly. Stir in the brown sugar (if using) and taste for seasoning.

4. 4

   In a separate skillet or using the same pot (liquid poured off temporarily), heat the neutral cooking oil over ^[medium-high heat]. Add the reserved pork belly pieces and sear for 2–3 minutes per side until lightly browned and caramelized on the edges.

5. 5

   Return the reduced adobo sauce to the pot with the seared pork belly. Toss to coat and simmer together for another 3–5 minutes until the sauce clings to the meat. Remove bay leaves. Serve hot over steamed white rice.