Pork Adobo
Pork Adobo is a easy Filipino recipe that serves 4. 400 calories per serving. Recipe by Derek Chen on YouTube.
Prep: 10 min | Cook: 1 hr 40 min | Total: 2 hrs 5 min
Cost: $7.25 total, $1.81 per serving
Ingredients
- 1 tablespoon Black Peppercorns (lightly crushed)
- 2 pounds Pork Belly (cut into 2‑inch cubes)
- 15 cloves Garlic (smashed)
- 0.5 cup Soy Sauce (regular or light soy sauce)
- 0.5 cup White Vinegar (cane or distilled)
- 1 cup Water (room temperature)
- 5 leaves Bay Leaves (dried)
- 1 tablespoon Brown Sugar (packed)
- 2 cups Cooked White Rice (steamed, for serving)
Instructions
Crush Peppercorns
Place 1 tbsp black peppercorns in a mortar and lightly crush them with a pestle until coarsely broken.
Time: PT2M
Sear Pork Belly
Heat the heavy‑bottom pot over medium‑high heat, add a thin layer of oil, then add the pork belly cubes. Cook, stirring occasionally, until all sides are browned, about 8‑10 minutes.
Time: PT10M
Add Garlic and Pepper
Add the smashed garlic cloves and the crushed peppercorns to the pot. Stir and sauté until fragrant, about 2 minutes.
Time: PT2M
Add Liquids and Seasonings
Pour in ½ cup soy sauce, ½ cup vinegar, and 1 cup water. Add 5 bay leaves and 1 tbsp brown sugar. Stir to combine.
Time: PT2M
Simmer Until Tender
Reduce heat to low, cover the pot, and let the adobo simmer gently for 1 hour 30 minutes, or until the pork belly is melt‑in‑tender.
Time: PT1H30M
Finish and Serve
Taste the sauce and adjust salt if needed. Remove bay leaves. Serve the pork adobo over steamed rice.
Time: PT5M
Nutrition Facts
- Calories
- 400
- Protein
- 15 g
- Carbohydrates
- 5 g
- Fat
- 35 g
- Fiber
- 0 g
Dietary info: Gluten (soy sauce), High‑fat, Non‑vegetarian
Allergens: Soy (soy sauce)
Ingredient Substitutions
- Instead of Black Peppercorns: ground black pepper
- Instead of Pork Belly: pork shoulder
- Instead of Garlic: garlic paste (1 tsp)
- Instead of Soy Sauce: tamari
- Instead of White Vinegar: apple cider vinegar (slightly sweeter)
- Instead of Bay Leaves: thyme leaves
- Instead of Brown Sugar: white sugar, honey (½ tbsp)
- Instead of Cooked White Rice: jasmine rice, brown rice
Equipment Needed
- Heavy‑Bottom Pot
- Wooden Spoon or Spatula
- Measuring Cups
- Knife
- Cutting Board
- Rice Cooker or Small Pot
Critical Steps — Do Not Skip
- Crush peppercorns to release aroma
- Sear pork belly until browned for flavor
- Simmer low and slow until pork is super soft
Chef Tips from the Video
- For a richer color, use a splash of dark soy sauce.
- Add a small piece of star anise for an aromatic twist.
- If you prefer a slightly sweeter adobo, increase brown sugar to 2 tbsp.
Troubleshooting
Pork is still tough after simmering.
Continue simmering uncovered for another 15‑20 minutes, or add a little more water and lower the heat.
Sauce is too salty.
Add a splash of water or a pinch of sugar, and let it simmer for a few minutes to balance the flavor.
Sauce is too thin.
Uncover the pot and simmer for an additional 10‑15 minutes to reduce and thicken.
Storage
Refrigerator: Store in an airtight container for 3‑4 days.
Freezer: Freeze in a freezer‑safe bag for up to 1 month. Thaw overnight before reheating.
Room temperature: Do not store at room temperature; refrigerate promptly.
Make-Ahead Tips
- Adobo tastes even better the next day as flavors meld; reheat gently over low heat.
- Portion and freeze individual servings for quick meals.
Frequently Asked Questions
What is the cultural significance and history of Pork Adobo in Filipino cuisine?
Pork Adobo is considered the unofficial national dish of the Philippines. It originated as a preservation method using vinegar and salt, and over centuries it evolved into a beloved comfort food that reflects the country’s Spanish, Chinese, and indigenous influences.
What are the traditional regional variations of Pork Adobo in the Philippines?
In the Visayas, adobo often includes coconut milk for a richer sauce, while in Luzon many cooks add potatoes or boiled eggs. Some regions prefer a sweeter profile with more sugar, whereas others keep it strictly salty and sour.
How is Pork Adobo traditionally served in Filipino households?
Pork Adobo is typically served hot over a mound of steamed white rice, allowing the rice to soak up the savory sauce. It may be accompanied by pickled vegetables (atchara) or a simple cucumber salad.
On what occasions is Pork Adobo traditionally prepared in Filipino culture?
Adobo is a everyday staple but is also featured at family gatherings, birthdays, and fiestas because it can be made in large batches and tastes better the next day, making it ideal for celebrations.
What other Filipino dishes pair well with Pork Adobo?
Pork Adobo pairs nicely with fried plantains (bananas), sautéed greens like kangkong (water spinach), and a side of pickled papaya (atchara) to balance the richness.
What makes Pork Adobo special or unique in Filipino cuisine?
Its unique balance of salty soy sauce, tangy vinegar, aromatic bay leaves, and pepper creates a flavor profile that is simultaneously savory, sour, and slightly sweet—making it instantly recognizable as Filipino.
What are the most common mistakes to avoid when making Pork Adobo?
Common errors include over‑cooking the garlic until it burns, using too much vinegar which can make the dish overly sour, and not allowing enough simmer time for the pork to become tender.
Why does this Pork Adobo recipe use a short‑term simmer rather than a pressure cooker?
A gentle simmer allows the flavors of soy sauce, vinegar, and bay leaves to meld slowly while the pork renders its fat, resulting in a silky sauce that a pressure cooker can sometimes make too thick or cloudy.
Can I make Pork Adobo ahead of time and how should I store it?
Yes, Pork Adobo improves after a night in the refrigerator. Store it in an airtight container for up to 4 days, or freeze for up to 1 month. Reheat gently on low heat, adding a splash of water if needed.
What does the YouTube channel Derek Chen specialize in?
The YouTube channel Derek Chen focuses on simple, flavor‑forward Asian home‑cooking tutorials, often highlighting classic dishes that can be prepared with minimal ingredients and equipment.
How does the YouTube channel Derek Chen's approach to Filipino cooking differ from other cooking channels?
Derek Chen emphasizes quick, one‑pot techniques and explains the cultural background of each dish, whereas many other channels may focus on elaborate plating or fusion twists. His style is straightforward and budget‑friendly.
Last updated: September 1, 2026
