Pork Adobo is a beloved Filipino classic that brings together tender pork belly, fragrant garlic, and tangy-salty seasonings in a hearty one-pot dish.
Packed with protein and rich in essential minerals, it’s a filling, low-carb option that pairs perfectly with rice or vegetables.
With simple pantry staples and minimal prep, this recipe makes an easy, flavorful, and satisfying choice for weeknight dinners or meal prep.
Pork Adobo Stew
Equipment
- 1 large mixing bowl
- 1 Heavy-bottomed skillet or pot (wide, deep, and with lid)
- 1 wooden spoon (for stirring)
- 1 Sharp knife (for chopping)
- 1 Cutting board
Ingredients
- 2 pounds pork belly cut into 2-inch cubes
- 1 medium onion thinly sliced
- 1 whole head garlic minced
- 2 bay leaves
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon cooking oil
- 1 cup vinegar
- ½ cup soy sauce
- 1 cup water
Instructions
- Prepare the Pork and Aromatics: Begin by placing the pork belly cubes into a large mixing bowl. Add the sliced onions, minced garlic, bay leaves, salt, and ground black pepper. Mix thoroughly with your hands or a spoon so the meat is well-coated with the aromatics and seasonings. This initial step not only seasons the pork but also allows the flavors of garlic and bay leaf to gently penetrate the meat before cooking.
- Marinate for Flavor Development: Cover the bowl with a lid or plastic wrap and let the pork mixture rest in the refrigerator for at least 30 minutes. If you have extra time, marinating for a few hours can make the dish even more flavorful. This resting period gives the pork a chance to absorb the sharpness of garlic and the earthy notes of bay leaf, building a deeper foundation for the final dish.
- Brown the Pork for Added Depth: Heat oil in a wide, heavy-bottomed skillet or pot over medium heat. Once the oil is hot, add the marinated pork mixture, including the aromatics. Sear the pork pieces on all sides, stirring occasionally, until lightly browned. This step is crucial—browning caramelizes the meat’s natural sugars, enhancing the overall flavor of the adobo and giving the sauce a richer taste.
- Deglaze with Vinegar: Pour the vinegar into the pan, letting it bubble vigorously without stirring. Keep it uncovered and allow the sharp acidity of the vinegar to mellow for 3 to 5 minutes. This technique helps remove the harsh, raw taste of vinegar, leaving behind a balanced tanginess that defines adobo’s signature flavor. Resist the urge to stir at this point, as leaving it untouched allows the acidity to cook off properly.
- Build the Sauce with Soy and Water: After the vinegar has simmered down, add soy sauce and water. Stir everything together, scraping the bottom of the pan to release any browned bits stuck during searing—these tiny bits are packed with savory flavor. Allow the mixture to come to a gentle boil for another 3 to 5 minutes to fully combine the seasonings and create the base of the sauce.
- Slow Simmer for Tenderness: Reduce the heat to low, cover the skillet with a lid, and let the pork simmer slowly for 40 to 50 minutes. During this time, the pork belly will gradually turn fork-tender as it absorbs the savory-sour flavors of the sauce. Check occasionally to make sure there’s enough liquid; if the sauce reduces too quickly, add a splash of water to prevent burning.
- Adjust Seasoning and Reduce Sauce: Once the pork is tender, taste the sauce. If needed, add more salt or pepper to balance the flavors. Continue simmering uncovered for a few minutes until the sauce thickens slightly and clings to the pork. This reduction step concentrates the flavors, giving the adobo its bold, mouthwatering finish.
- Serve and Enjoy: Transfer the Pork Adobo to a serving dish and garnish with extra freshly cracked pepper if desired. Serve hot with a generous portion of steamed rice to soak up the flavorful sauce. For a lighter option, pair it with sautéed greens or a fresh vegetable side. This dish also reheats beautifully, making it a perfect choice for meal prep or leftovers.
Notes
- Always allow the vinegar to boil uncovered before stirring to prevent a sharp acidic taste.
- Pork belly works best for this recipe, but you can also use pork shoulder for a leaner option.
- Browning the pork before simmering adds rich, caramelized flavor to the sauce.
- If the sauce reduces too quickly, add a small splash of water to prevent burning.
- The flavors deepen as the dish sits, making it even tastier the next day.
- For a healthier version, trim excess fat from the pork belly or combine with lean cuts.
- Adjust the salt towards the end of cooking since soy sauce already contributes sodium.
- This recipe is meal-prep friendly and reheats well without losing flavor.
Chef’s Secrets for Perfect Adobo
The key to unforgettable Pork Adobo lies in patience and balance.
Marinating the pork, even briefly, infuses it with garlic and spices that form the foundation of flavor.
Browning the meat before simmering enhances its depth, while boiling the vinegar first ensures a mellow tang without harshness.
Don’t rush the simmering stage—slow cooking transforms the pork into tender, flavorful bites while thickening the sauce naturally.
Finally, resist oversalting too early, as soy sauce intensifies while reducing.
Following these small but important details will guarantee a dish that tastes authentically rich and well-rounded.
Serving Suggestions for Every Occasion
Pork Adobo shines brightest when paired with freshly steamed white rice, which soaks up the savory-sour sauce perfectly.
For a healthier twist, try serving it with brown rice, quinoa, or cauliflower rice.
A side of pickled vegetables (atchara) or a simple cucumber salad balances the richness of the pork.
For family meals, add sautéed green beans or steamed bok choy to the table for extra fiber.
You can also serve adobo with fried eggs on top for a satisfying brunch option.
Its versatility makes it suitable for weeknight dinners, gatherings, or even meal-prep containers for busy days.
Storage Tips for Freshness and Flavor
Adobo is one of those rare dishes that actually tastes better the next day.
Store cooled leftovers in an airtight container in the refrigerator for up to 4 days.
For longer storage, divide portions into freezer-safe containers and freeze for up to 2 months.
To reheat, simply warm it gently on the stove over low heat or microwave in short intervals, adding a splash of water if the sauce thickens too much.
Avoid overcooking during reheating, as it may cause the pork to dry out. With proper storage, adobo becomes a convenient and delicious make-ahead meal.
Frequently Asked Questions
1. Can I use a different cut of pork?
Yes! While pork belly is the most traditional choice for its tenderness and flavor, you can use pork shoulder, pork ribs, or even a leaner cut if you prefer less fat. Cooking time may need slight adjustment depending on the cut.
2. Is it possible to make adobo without soy sauce?
Absolutely. You can substitute coconut aminos for a lower-sodium option or use fish sauce for a different but equally savory depth of flavor. The taste will vary slightly but still be delicious.
3. Can I make this recipe in advance?
Yes, and it’s actually recommended! Adobo tastes even better after sitting for a few hours or overnight as the flavors meld. This makes it a great choice for meal prep or make-ahead dinners.
4. What side dishes go best with adobo?
Steamed rice is the classic pairing, but you can also enjoy it with garlic fried rice, sautéed vegetables, or even mashed potatoes. A fresh cucumber or tomato salad also balances the richness of the dish.
5. How do I prevent the sauce from being too salty?
Start with the recommended amount of soy sauce and avoid adding extra salt until the very end of cooking. Remember, the sauce will concentrate as it reduces. Tasting before final seasoning ensures a balanced flavor.
