Pork Adobo Stew
A rich, savory Filipino dish made with pork belly simmered in vinegar, soy sauce, garlic, and spices. This easy one-pot meal is full of flavor, high in protein, and perfect for everyday cooking. Serve it with steamed rice or vegetables for a comforting and satisfying dish.
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.
