šµš Philippines Ā· Food
Classic Pork Adobo
By eatmundo Ā· August 4, 2026
The quintessential Filipino comfort dish featuring tender pork belly braised in a savory, tangy soy-vinegar reduction. It is a harmonious balance of salt, acid, and aromatic spices that deepens in flavor overnight.
Ingredients
check them off as you prepareHow to Make It
- 1
In a large heavy-bottomed pot, heat the oil over medium-high heat until it shimmers.
- 2
Sear the pork belly pieces in batches for 3-5 minutes until all sides are nicely browned and caramelized.
- 3
Add the minced garlic and sautƩ for 1 minute until fragrant, being careful not to let it burn.
- 4
Pour in the soy sauce, water, and add the peppercorns and bay leaves, bringing the mixture to a gentle boil.
- 5
Lower the heat to low, cover the pot, and simmer for 45-50 minutes until the pork is tender to the fork.
- 6
Stir in the vinegar and simmer uncovered for another 10 minutes; avoid stirring immediately after adding the vinegar to allow the raw bite to cook off.
- 7
Continue to cook until the sauce thickens and coats the back of a spoon with a glossy sheen.
- 8
Serve hot over a generous bed of steamed white rice, allowing the sauce to soak into every grain.
Frequently Asked Questions
Can I substitute the vinegar?+
Cane vinegar is traditional, but apple cider vinegar or white distilled vinegar works perfectly as a substitute.
Why shouldn't I stir after adding the vinegar?+
It is a common technique to let the vinegar cook off for a few minutes before stirring to ensure the acidity is mellowed correctly.
Can I make this ahead of time?+
Absolutely, Adobo is famous for tasting even better on the second day after the flavors have melded in the refrigerator.
Should the pork be very tender?+
Yes, the pork should reach a point where it is tender enough to be easily pierced with a fork but not falling apart into mush.
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