Now my Filipino Adobo recipe is better than it's ever been
Now my Filipino Adobo recipe is better than it's ever been is a medium Filipino recipe that serves 4. 600 calories per serving. Recipe by Andy Cooks on YouTube.
Prep: 35 min | Cook: 3 hrs 15 min | Total: 4 hrs 20 min
Cost: $46.85 total, $11.71 per serving
Ingredients
- 1.5 kg Pork Belly (cut into large 3‑4 cm chunks, skin left on, choose pieces with alternating layers of fat and meat)
- 100 g Lard (rendered pork fat, used to line the pot and for later frying)
- 10 Garlic Cloves (crushed, not finely minced)
- 2 Bay Leaves (whole)
- 2 tbsp Black Peppercorns (whole)
- 2 tbsp Sea Salt (Maldon) (high‑quality flaky sea salt)
- 1.5 cup Coconut Vinegar (if unavailable use white distilled vinegar)
- 0.5 cup Water (filtered)
- 1 Green Papaya (peeled and sliced into matchsticks)
- 1 large Carrot (peeled and sliced into matchsticks)
- 1 can Canned Bamboo Shoots (drained; if fresh bamboo shoots are available, use them)
- 2 tbsp Granulated Sugar
- pinch Salt (for the pickling brine)
- 0.5 cup Coconut Vinegar (for pickling liquid)
- 0.5 cup Boiling Water (hot, used for pickling liquid)
- 20 Garlic Cloves (minced for adobo secca variation)
- 1 tsp Annatto Seeds (provides red colour for adobo secca)
- 2 tbsp Coconut Vinegar (splash for adobo secca)
Instructions
Chunk the Pork Belly
Trim any excess skin if desired, then cut the pork belly into large 3‑4 cm chunks, keeping the skin on for flavor.
Time: PT10M
Prepare Aromatics
Peel and crush 10 garlic cloves (no need to mince). Gather bay leaves, whole peppercorns, and sea salt.
Time: PT5M
Layer the Pot
Place the Dutch oven over medium heat, add the rendered lard and spread it evenly. Layer pork chunks, then a handful of crushed garlic, a bay leaf, peppercorns and a pinch of sea salt. Repeat layers until all pork is used.
Time: PT5M
Add Liquid and Bring to Simmer
Pour in 0.5 cup water and 1.5 cup coconut vinegar. Increase heat to medium‑high and bring to a gentle boil, leaving the lid off.
Time: PT25M
Low‑Heat Braise
Reduce heat to low, cover the pot, and let the pork braise gently for 2 hours 40 minutes, or until the meat is tender and the fat has rendered.
Time: PT2H40M
Cool and Refrigerate
Turn off the heat, slightly crack the lid and let the pot cool for 15 minutes, then transfer the adobo to a shallow container and refrigerate for at least 1 hour to let the fat solidify.
Time: PT15M
Prepare Pickles – Vegetables
Peel the green papaya and carrot, then slice each into thin matchsticks. Drain the canned bamboo shoots. Place all vegetables in a clean mason jar and sprinkle lightly with salt, then massage to draw out moisture.
Time: PT10M
Make Pickling Liquid
In a small saucepan combine 2 tbsp sugar, a pinch of salt, 0.5 cup coconut vinegar and 0.5 cup boiling water. Stir until sugar and salt dissolve.
Time: PT5M
Pickle the Vegetables
Pour the hot pickling liquid over the vegetables in the jar, ensuring they are fully submerged. Seal the jar, let it cool to room temperature, then refrigerate. The pickles will be ready in 30 minutes but improve over 2 days.
Time: PT5M
Fry the Adobo
Heat the cast‑iron skillet over high heat, add a couple of tablespoons of the solidified lard from the pot, and fry the chilled adobo pieces in a single layer until a deep golden crust forms, about 8‑10 minutes. Turn gently to avoid breaking the pieces.
Time: PT10M
Plate and Serve
Serve the crispy fried adobo over steamed white rice, accompanied by the pickled papaya, carrot and bamboo shoots. Garnish with fresh cracked black pepper if desired.
Time: PT5M
Optional: Adobo Riette on Croutons
Shred a portion of the fried adobo, mix with a handful of finely diced pickles and a spoonful of melted lard. Shape into small logs, chill 15 minutes, then slice and place on toasted croutons. Finish with a sprinkle of cracked black pepper.
Time: PT15M
Optional: Adobo Secca Variation
In a clean pan melt a tablespoon of lard, add the 20 minced garlic cloves and sauté over medium‑low until fragrant but not browned. Stir in 1 tsp annatto seed‑infused water (steep seeds in 2 tbsp hot water, then strain). Add the cooked pork pieces, splash 2 tbsp coconut vinegar, and heat gently until the sauce coats the meat. Serve immediately.
Time: PT15M
Nutrition Facts
- Calories
- 600
- Protein
- 30 g
- Carbohydrates
- 15 g
- Fat
- 45 g
- Fiber
- 3 g
Dietary info: Gluten‑Free, Dairy‑Free, Paleo, Keto‑Friendly
Allergens: Pork
Ingredient Substitutions
- Instead of Pork Belly: Pork shoulder
- Instead of Lard: vegetable oil (for cooking, but not for authentic flavor)
- Instead of Garlic Cloves: Garlic powder (1 tsp)
- Instead of Black Peppercorns: Ground black pepper (1 tsp)
- Instead of Sea Salt (Maldon): Kosher salt
- Instead of Coconut Vinegar: White distilled vinegar
- Instead of Green Papaya: Jicama
- Instead of Carrot: Daikon radish
- Instead of Canned Bamboo Shoots: Fresh bamboo shoots
- Instead of Granulated Sugar: Honey (1 tbsp)
- Instead of Coconut Vinegar: White vinegar
- Instead of Garlic Cloves: Garlic powder (2 tsp)
- Instead of Annatto Seeds: Paprika (1 tsp)
- Instead of Coconut Vinegar: White vinegar
Equipment Needed
- Dutch Oven
- Cast Iron Skillet
- Chef Knife
- Cutting Board
- Mason Jar
- Measuring Cups and Spoons
- Ladle
- Wooden Spoon
- Tongs (optional)
Critical Steps — Do Not Skip
- Simmer uncovered for 20‑25 minutes to burn off strong vinegar acidity.
- Low‑heat braise for a total of 3 hours to render fat and tenderize pork.
- Fry the chilled adobo in rendered lard to develop a crisp crust.
- Ensure pickling liquid fully covers vegetables for safe preservation.
- Cool the braised adobo before refrigerating to allow fat to solidify.
Chef Tips from the Video
- Select pork belly with visible alternating layers of fat and lean meat for the most authentic flavor.
- Render the lard slowly at the start; this creates a flavorful cooking medium and later frying fat.
- Using coconut vinegar gives the adobo a subtle tropical note that differentiates it from the common soy‑vinegar version.
- When frying, avoid moving the pieces too often; let a crust form before turning.
- For the adobo secca, steep annatto seeds in hot water for 5 minutes to extract color without the gritty seeds.
Troubleshooting
Adobo tastes too salty.
Rinse the cooked pork briefly under warm water, then pat dry before the final fry. Adjust future batches by reducing the initial salt to 1 ½ tbsp.
The sauce is overly acidic.
Add a teaspoon of sugar or a splash of extra lard to balance acidity; simmer uncovered a few more minutes to reduce.
Pork remains tough after braising.
Extend the low‑heat braise by 30‑45 minutes or ensure the pot stays at a gentle simmer, not a rapid boil.
Pickles are soggy or not crisp.
Make sure the vegetables are well salted and massaged to draw out excess water before adding the brine. Use a tight‑fitting jar to keep the brine level high.
Storage
Refrigerator: Store the braised adobo in an airtight container for up to 5 days. Pickles keep for 2 weeks.
Freezer: Freeze adobo in freezer‑safe bags for up to 3 months; thaw in refrigerator before reheating.
Room temperature: Do not store at room temperature; risk of spoilage.
Make-Ahead Tips
- The braised adobo improves in flavor after a night in the fridge; make it a day ahead.
- Pickles can be prepared up to 3 days in advance and stored in the refrigerator.
- Portions of adobo can be frozen; reheat gently on low heat with a splash of water.
Frequently Asked Questions
What is the cultural significance and history of Pre‑Colonial Pork Belly Adobo in Filipino cuisine?
Pre‑colonial adobo reflects the indigenous Filipino method of preserving meat using vinegar, salt and its own fat before refrigeration existed. It was a practical way to keep pork edible for weeks, and each region developed its own aromatics, making every family’s version unique.
What are the traditional regional variations of adobo in the Philippines?
Across the Philippines you’ll find adobo made with soy sauce in Luzon, coconut milk in the Visayas, and the vinegar‑only style like this pre‑colonial version in the Ilocos region. Some islands add fermented shrimp paste, while others use palm vinegar or tamarind for a sour twist.
How is adobo traditionally served in Filipino households?
Adobo is usually served hot over steamed white rice, accompanied by simple side pickles such as atchara (pickled papaya) or fresh cucumber. In some provinces it is also paired with fried plantains or boiled vegetables.
What occasions or celebrations is adobo traditionally associated with in Filipino culture?
Adobo is a staple for everyday meals but is also featured at fiestas, family gatherings, and holiday feasts because it can be made in large batches and keeps well, allowing families to serve it over several days of celebration.
What makes Pre‑Colonial Pork Belly Adobo special or unique in Filipino cuisine?
This version skips soy sauce entirely, relying on coconut vinegar, sea salt and the pork’s own rendered fat, which creates a deep, pure pork flavor and a texture similar to French confit. The long low‑heat braise and final crisp fry give it a layered mouthfeel not found in the more common soy‑based adobo.
What are the most common mistakes to avoid when making Pre‑Colonial Pork Belly Adobo?
Common errors include cooking over high heat which can toughen the meat, using too much vinegar which makes the dish overly sharp, and not allowing the braise to simmer uncovered long enough to evaporate the harsh acidity. Also, skipping the chilling step makes frying messy.
Why does this adobo recipe use coconut vinegar instead of the more common white vinegar?
Coconut vinegar provides a milder, slightly fruity acidity that complements pork without overwhelming it, staying true to the pre‑colonial flavor profile found in many rural Filipino kitchens.
Can I make the Pre‑Colonial Pork Belly Adobo ahead of time and how should I store it?
Yes, the adobo improves after a night in the refrigerator. Store it in an airtight container; it will keep for up to five days. For longer storage, freeze in portion‑sized bags for up to three months.
What texture and appearance should I look for when the adobo is done cooking?
The pork should be fork‑tender with a glossy, slightly reduced sauce. The rendered fat will have solidified into a thin layer on top. When fried, the pieces should develop a deep golden‑brown crust while remaining juicy inside.
What does the YouTube channel Andy Cooks specialize in?
The YouTube channel Andy Cooks focuses on exploring traditional dishes from around the world, often traveling to the dish’s country of origin to learn authentic techniques and then adapting them for home cooks.
How does the YouTube channel Andy Cooks' approach to Filipino cooking differ from other Filipino cooking channels?
Andy Cooks emphasizes historical context and regional variations, often presenting lesser‑known versions like pre‑colonial adobo, whereas many other channels stick to the popular soy‑sauce version. He also integrates cross‑cultural technique comparisons, such as linking adobo to French confit.
What other Filipino recipes is the YouTube channel Andy Cooks known for?
Andy Cooks has featured recipes such as Sinigang na Baboy (pork sour soup), Lechon Kawali (crispy pork belly), and Bicol Express (spicy coconut‑based pork stew), each explored with a focus on authentic ingredients and cooking methods.
Last updated: September 1, 2026
