Filipino Pork Adobo

Ingredients

• 2 lb Pork Belly (cut into 2‑inch cubes, lightly salted on one side)
• 1 large Onion (cut against the grain)
• 4 cloves Garlic (crushed)
• 1/2 cup Soy Sauce (regular light soy sauce)
• 1/4 cup Dark Soy Sauce (for richer color, optional)
• 1/2 cup White Vinegar (Filipino cane vinegar preferred)
• 1 cup Water (room temperature)
• 1 tbsp Black Pepper (coarsely ground, generous amount)
• 2 pieces Bay Leaves (dried)
• 2 tbsp Brown Sugar (adds subtle sweetness)
• 1 cube Chicken Bouillon Cube (adds umami depth)
• 2 tbsp Vegetable Oil (for searing)
• 1 pinch Salt (for seasoning onions and garlic)

Instructions

1. Prep Ingredients

   Trim the pork belly into 2‑inch cubes and lightly salt one side. Slice the onion against the grain and crush the garlic cloves.

   Time: PT5M

2. Sear Pork

   Heat the skillet over medium‑high, add oil, and place pork pieces in a single layer without crowding. Sear until browned on all sides, about 5‑6 minutes.

   Time: PT10M

   Temperature: medium‑high

3. Set Pork Aside

   Transfer the browned pork to a plate and set aside while you build the sauce.

   Time: PT2M

4. Sauté Aromatics

   In the same pan, add the sliced onion, crushed garlic, and a pinch of salt. Cook, stirring, until the onion becomes translucent, about 3‑4 minutes.

   Time: PT4M

   Temperature: medium

5. Deglaze with Water

   Pour in 1 cup of water to lower the pan temperature and prevent the soy sauce from burning. Stir to dissolve the fond.

   Time: PT2M

   Temperature: medium

6. Add Main Sauce Ingredients

   Stir in the soy sauce, dark soy sauce, vinegar, black pepper, bay leaves, brown sugar, and the bouillon cube. Mix until the sugar dissolves.

   Time: PT2M

   Temperature: medium

7. Return Pork and Simmer

   Place the seared pork back into the pan, bring the mixture to a gentle boil, then reduce to a simmer.

   Time: PT5M

   Temperature: medium

8. Low‑Heat Braise

   Cover the skillet, lower the heat to a gentle simmer, and braise for 45 minutes until the pork is fork‑tender.

   Time: PT45M

   Temperature: low

9. Reduce Sauce

   Uncover and increase heat to medium‑high, stirring occasionally, until the sauce thickens to a glaze‑like consistency, about 10 minutes.

   Time: PT10M

   Temperature: medium‑high

10. Final Seasoning

    Taste and adjust: add a pinch more salt or a little extra brown sugar if desired. If too salty, dilute with a splash of water.

    Time: PT2M

11. Serve

    Serve the pork adobo hot over steamed rice, spooning extra sauce over the rice.

    Time: PT2M

Nutrition Facts

Calories

420

Protein

22g

Carbohydrates

12g

Fat

30g

Fiber

0g