Pork Belly Adobo Recipe – A Classic Filipino Comfort Food

Pork Belly Adobo recipe with soy sauce, vinegar, and garlic. A Filipino comfort dish best served with rice.

How to Cook Pork Belly Adobo at Home

Pork Belly Adobo – A Filipino Classic with Bold Flavors

Few dishes capture Filipino cooking as well as pork belly adobo. This dish is rich, tangy, and comforting. It brings together soy sauce, vinegar, garlic, and spices in a slow simmer that turns simple pork belly into a flavorful meal. Every bite is tender and full of taste. Paired with hot steamed rice, this recipe is a symbol of Filipino home cooking.

Why This Dish Stands Out

This Filipino adobo recipe is popular because it is simple yet flavorful. The pork belly soaks up the soy sauce and vinegar, while garlic and bay leaves give depth. The peppercorns add a light bite that balances the richness of the pork. As the dish simmers, the sauce reduces into a savory glaze that clings to the meat.

Families across the Philippines cook pork adobo in many ways. Some add coconut milk for creaminess, while others include potatoes or eggs. This version keeps the classic style, with pork belly as the star. The fatty layers of the pork make the sauce thick and glossy, which is perfect for spooning over rice.

Pork Belly Adobo Ingredients (Serves 4)

2 lbs (900 g) pork belly, cut into cubes
1 cup (240 ml) soy sauce
2/3 cup (160 ml) vinegar
8 garlic cloves, minced
4 bay leaves
2 tsp (10 g) whole peppercorns
2 cups (480 ml) water

Pork Belly Adobo Cooking Instructions

1. Marinate the Pork
In a bowl, mix pork belly, soy sauce, vinegar, and garlic. Marinate for 30 minutes to let the flavors settle into the meat.

2. Simmer to Tenderness
Transfer the pork and marinade into a large pot. Add bay leaves, peppercorns, and water. Bring to a gentle simmer. Cook for about 1 hour until the pork is tender and the fat has softened.

3. Reduce the Sauce
Allow the liquid to cook down until it becomes a glossy glaze. Stir the pork to coat each piece in the rich sauce.

4. Serve with Rice
Spoon the pork and sauce over steamed rice. Serve hot and enjoy.

Pro Tip: Sear the pork belly before simmering. The golden crust deepens the flavor and gives a more savory taste.

Why You’ll Love This Recipe

This dish is more than food—it’s comfort. The soy sauce and vinegar balance each other, while garlic and spices give bold flavor. The tender pork belly melts in your mouth, and the sauce has the right mix of salty, tangy, and savory notes.

If you love easy pork belly adobo, this recipe will not fail you. It uses simple ingredients found in most kitchens. The cooking process is straightforward, and the result feels like a feast.

Variations to Try

Add hard-boiled eggs during the last 10 minutes of simmering.
Use chicken in place of pork for a lighter adobo recipe.
Add a splash of coconut milk for a creamy version.

Serving Suggestions

The best way to enjoy traditional Filipino adobo is with plain white rice. The rice absorbs the sauce and balances the richness of the pork. For side dishes, you can serve stir-fried vegetables or a simple tomato salad.

Final Thoughts

This best Filipino pork adobo recipe shows why adobo is the pride of Filipino cooking. It uses everyday ingredients but delivers deep flavor. Whether you cook it for family dinners or special gatherings, it always brings people together.

Best-seller Filipino Cookbooks:

Pork Belly Adobo Recipe

Pork Belly Adobo Recipe – A Classic Filipino Comfort Food

Recipe by Yummy FoodCourse: MainCuisine: FilipinoDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

hour

Calories

650

kcal

Marination Time

minutes

Total time

hour

minutes

Pork Belly Adobo recipe with soy sauce, vinegar, and garlic. A Filipino comfort dish best served with rice.

Ingredients

2 lbs (900 g) pork belly, cut into cubes
1 cup (240 ml) soy sauce
2/3 cup (160 ml) vinegar
8 garlic cloves, minced
4 bay leaves
2 tsp (10 g) whole peppercorns
2 cups (480 ml) water

Directions

Marinate the Pork
In a bowl, mix pork belly, soy sauce, vinegar, and garlic. Marinate for 30 minutes to let the flavors settle into the meat.
Simmer to Tenderness
Transfer the pork and marinade into a large pot. Add bay leaves, peppercorns, and water. Bring to a gentle simmer. Cook for about 1 hour until the pork is tender and the fat has softened.
Reduce the Sauce
Allow the liquid to cook down until it becomes a glossy glaze. Stir the pork to coat each piece in the rich sauce.
Serve with Rice
Spoon the pork and sauce over steamed rice. Serve hot and enjoy.

Pork Belly Adobo Nutrition Facts

Nutrition Facts

Serving Size: ~225 g | Servings: 4

Amount Per Serving

Calories: 1,216

Protein: 25 g 51% DV
Total Fat: 119 g 153% DV
Saturated Fat: 42 g 210% DV
Cholesterol: 135 mg 45% DV
Carbohydrates: 6 g 2% DV
Dietary Fiber: 0 g 0% DV
Sodium: 3,600 mg 157% DV

*Percent Daily Values are based on a 2,000 calorie diet.
Your daily values may be higher or lower depending on your calorie needs.

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Easy Pork & Chicken Pochero Recipe

Pork and Chicken Pochero is a hearty and comforting Filipino stew that features a delicious medley of meats, vegetables, and spices.

Pork and Chicken Pochero is a hearty and comforting Filipino stew that features a delicious medley of meats, vegetables, and spices. Rooted in Spanish influence but uniquely adapted to Filipino tastes, this dish is a favorite comfort food that brings warmth and satisfaction to any mealtime.

At its core, Pork and Chicken Pochero consists of tender pieces of pork and chicken simmered in a rich and flavorful tomato-based broth. The meats are typically browned beforehand to enhance their flavor, then slowly cooked with aromatics such as garlic, onions, and tomatoes until they are tender and succulent.

One of the distinguishing features of Pork and Chicken Pochero is the variety of vegetables that are added to the stew. Common vegetables include plantains (saba bananas), potatoes, cabbage, and green beans, although other seasonal vegetables can also be used. These vegetables not only add texture and nutrition to the dish but also absorb the flavors of the broth, creating a harmonious blend of tastes and textures.

The broth for Pork and Chicken Pochero is rich and aromatic, thanks to the combination of tomatoes, garlic, onions, and spices such as bay leaves and peppercorns. This flavorful broth infuses the meats and vegetables with its savory goodness, resulting in a stew that is both comforting and deeply satisfying.

Pork and Chicken Pochero is often served with steamed rice on the side, allowing diners to soak up the flavorful broth and enjoy the stew to its fullest. It is a dish that is enjoyed year-round but is particularly popular during cold weather months or as a special meal for gatherings and celebrations.

With its hearty ingredients, rich flavors, and comforting aroma, Pork and Chicken Pochero embodies the essence of Filipino home cooking. Whether enjoyed with family and friends or savored on a quiet evening at home, this classic Filipino stew is sure to warm the soul and leave a lasting impression with its delicious taste and heartwarming appeal.

Easy Pork & Chicken Pochero Recipe

Recipe by Yummy FoodCourse: MainCuisine: FilipinoDifficulty: Easy

Pork and Chicken Pochero is a hearty and comforting Filipino stew that features a delicious medley of meats, vegetables, and spices.

Ingredients

400 g pork, serving slice
500 g chicken, serving slice
400 g saba or cardaba banana, sliced
220 g chickpeas or garbanzos (for dried chickpeas, soak it overnight; for canned chickpeas, just drain the water)
300 g potatoes
1 medium size onion, chopped
6 cloves garlic, minced
2 tomatoes (sliced)
220 g tomato puree or sauce
200 g pechay or bok choy
1 tbsp whole kernel peppercorn
1 tbsp salt
2 tbsp cooking oil
1.8 L of water

Directions

Heat the cooking oil in a pan.
Saute garlic and onion until light brown.
Saute the pork for 3 minutes.
Add the chicken and tomatoes then saute for another 5 minutes. Set aside.
In a casserole with the water, add the sauteed meat and the salt. Let it boil.
Simmer for 20 minutes until the meat softens.
Add the potatoes, banana, chickpeas, tomato puree, and whole-kernel peppercorn.
Cook for 8 minutes. You can add extra salt or ground pepper to tast.
Add the pechay and simmer for 30 seconds.
Serve warm and enjoy!

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IMAGE SOURCE: Judgefloro, CC0, via Wikimedia Commons

Easy Chicken Adobo (Filipino-Style Braised Chicken) Recipe

Chicken Adobo is a quintessential Filipino dish known for its bold flavors and simplicity. It’s a staple in Filipino cuisine.

Chicken Adobo is a quintessential Filipino dish known for its bold flavors and simplicity. It’s a staple in Filipino cuisine and holds a special place in the hearts and palates of Filipinos around the world. Adobo refers to the cooking method of marinating meat in a mixture of vinegar, soy sauce, garlic, and spices, then simmering it until tender.

Here are some key aspects of Chicken Adobo:

Ingredients: The basic ingredients for Chicken Adobo include chicken pieces (commonly thighs and legs), vinegar, soy sauce, garlic, bay leaves, and black peppercorns. Additional ingredients may vary depending on personal preferences and regional variations.
Marination: Chicken pieces are typically marinated in a mixture of vinegar, soy sauce, minced garlic, bay leaves, and black peppercorns. This marinade infuses the chicken with rich flavors and helps tenderize the meat.
Cooking Process: After marinating, the chicken is then simmered in the marinade until it’s fully cooked and tender. The cooking process allows the flavors to meld together, creating a savory and aromatic dish.
Variations: While Chicken Adobo is traditionally made with chicken, the same cooking method can be applied to other proteins such as pork, beef, or even seafood. Each variation brings its own unique twist to the dish.
Serving: Chicken Adobo is commonly served with steamed rice, allowing the flavorful sauce to be soaked up by the rice. It’s often garnished with chopped green onions or fresh cilantro for added freshness and color.
Adaptability: One of the great things about Chicken Adobo is its versatility. It can be easily adjusted to suit different tastes by varying the ingredients or adjusting the cooking time and method.

Chicken Adobo is not only a delicious and comforting dish but also a symbol of Filipino culinary heritage and tradition. Its simplicity, bold flavors, and adaptability have made it a beloved favorite not only in Filipino households but also among food enthusiasts worldwide. Whether enjoyed as a weekday meal or served at special gatherings, it continues to delight and satisfy the appetites of those who taste its savory goodness.

Easy Chicken Adobo (Filipino-Style Braised Chicken) Recipe

Recipe by Yummy FoodCourse: MainCuisine: FilipinoDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Total time

hour

Chicken Adobo is a quintessential Filipino dish known for its bold flavors and simplicity.

Ingredients

1 tablespoon (15ml) canola oil
4 bone-in, skin-on chicken legs, separated into thighs and drumsticks (about 2 1/2 pounds; 1.15kg)
salt, to taste
8 cloves garlic, thinly sliced
2 whole fresh bay leaves (or 3 whole dried bay leaves)
1 1/2 teaspoons whole black peppercorns
1 1/4 cups (300ml) water
1 cup (240ml) soy sauce
1 cup (240ml) vinegar (white cane vinegar or apple cider vinegar)

Directions

In a large bowl or resealable bag, combine the chicken, soy sauce, vinegar, minced garlic, black peppercorns, and bay leaves. Mix well, ensuring the chicken is coated with the marinade. Let it marinate in the refrigerator for at least 1 hour or even overnight for more flavorful results.
Heat the cooking oil in a large skillet or pot over medium heat. Remove the chicken from the marinade, reserving the marinade for later use.
Add the chicken pieces to the hot skillet and sear them on each side until golden brown, about 3-4 minutes per side. This step helps develop a nice crust on the chicken.
Once the chicken is browned, pour in the reserved marinade and add water to the skillet. Bring it to a boil, then reduce the heat to low. Cover the skillet and let it simmer for about 40-45 minutes, or until the chicken is tender and cooked through. Check occasionally and skim off any excess fat or impurities that may rise to the surface.
Taste the sauce and adjust the seasoning with salt as needed. The soy sauce already provides saltiness, so you may not need much additional salt.
Once the chicken is tender and the flavors have developed, remove the bay leaves and serve the Chicken Adobo with steamed rice.
Chicken Adobo is best enjoyed when the flavors have had time to meld, so it tastes even better as leftovers the next day.

Notes

Chicken Adobo is best enjoyed when the flavors have had time to meld, so it tastes even better as leftovers the next day.

Nutrition Facts

4 servings per container

Amount Per ServingCalories570
% Daily Value *
Total Fat 18g 24%
- Saturated Fat 4g 20%
Cholesterol 192mg 64%
Sodium 3800mg 166%
Potassium 770mg 17%
Total Carbohydrate 50g 19%
- Dietary Fiber 2g 8%
- Total Sugars 0g
Protein 46g 92%

Vitamin C 2mg 3%
Calcium 77mg 6%
Iron 5mg 28%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

I hope you enjoy the delicious Filipino flavors of Chicken Adobo! If you have any more questions or need further assistance, feel free to let me know!

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IMAGE SOURCE: dbgg1979 on flickr, CC BY 2.0, via Wikimedia Commons

Pork Spare Rib Soup (Bah Kut Teh)

Pork Spare Rib Soup, also known as Bah Kut Teh, is a popular and flavorful Chinese soup that originated from the Hokkien and Teochew communities in Malaysia and Singapore.

Pork Spare Rib Soup, also known as Bah Kut Teh, is a popular and flavorful Chinese soup that originated from the Hokkien and Teochew communities in Malaysia and Singapore. The name “Bah Kut Teh” translates to “meat bone tea” in Hokkien, which accurately describes the dish. It’s made by simmering pork ribs and a variety of herbs and spices until the meat is tender and the soup is rich and aromatic.

Traditionally, Bah Kut Teh is served with steamed rice or Chinese dough fritters (youtiao) on the side. Enjoy this comforting and aromatic soup!

Best-seller Filipino Cookbooks:

Here is a basic recipe for Pork Spare Rib Soup (Bah Kut Teh):

Pork Spare Rib Soup (Bah Kut Teh)

Recipe by Yummy FoodCourse: Main, SoupsCuisine: AsianDifficulty: Medium

Pork Spare Rib Soup, also known as Bah Kut Teh, is a popular and flavorful Chinese soup that originated from the Hokkien and Teochew communities in Malaysia and Singapore.

Ingredients

For the soup base:
1.5-2 pounds (700-900g) of pork spare ribs, cut into bite-sized pieces
1-2 whole garlic bulbs, with cloves separated and peeled
5-6 dried shiitake mushrooms, soaked and sliced (you can use fresh mushrooms as well)
2-3 pieces of dried cuttlefish or squid (optional)
2-3 stalks of fresh cilantro or coriander, chopped (for garnish)
1-2 liters of water (adjust to your desired soup thickness)
Salt and white pepper to taste
For the spice mix:
5-6 cloves
5-6 whole black peppercorns
2-3 star anise pods
2-3 bay leaves
2-3 cinnamon sticks
2-3 dried red chilies (adjust to your desired spice level)
1-2 tablespoons of oyster sauce
1-2 tablespoons of soy sauce
1-2 tablespoons of dark soy sauce
1-2 teaspoons of sugar (optional, to balance flavors)

Directions

Heat a large pot or Dutch oven over medium-high heat. Add the garlic cloves and dried chilies. Dry-fry them until fragrant, taking care not to burn them.
Add the pork spare ribs to the pot and sear them until they turn brown on all sides.
Add the spice mix (cloves, black peppercorns, star anise, bay leaves, and cinnamon sticks) to the pot and stir-fry for a minute or two until they release their aromas.
Pour in the water, dried mushrooms, and dried cuttlefish or squid (if using). Bring the mixture to a boil.
Reduce the heat to a simmer and let the soup cook for about 1.5 to 2 hours, or until the pork is tender and the flavors have melded together. Skim off any impurities that rise to the surface during cooking.
Season the soup with oyster sauce, soy sauce, dark soy sauce, and sugar. Adjust the seasoning according to your taste preferences. You can also add salt and white pepper to taste.
Serve the Pork Spare Rib Soup hot, garnished with fresh cilantro or coriander.

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IMAGE SOURCE: Fuyong127, CC BY-SA 4.0, via Wikimedia Commons

Adobong Malabon

Adobong Malabon is also known as adobong puti (white adobo) due to the absence of soy sauce. Another name for this is adobo flakes.

Adobong Malabon is a recipe I found in The Best Of Food Magazine (A Cookbook of 180 Recipes For Filipino and International Dishes). The editor, Norma Chikiamco, got this recipe from her in-laws, who hail from Malabon. Unlike other adobo recipes, this does not use soy sauce. The resulting adobo flakes are perfect for eating with garlic-fried rice. Although you may serve this dish immediately after cooking, the favors intensify after being stored overnight in the refrigerator. It is therefore best served, reheated, a day after cooking.

Adobong Malabon is also known as adobong puti (white adobo) due to the absence of soy sauce. Another name for this is adobo flakes.

Beginner cooks can easily make this dish. Just follow the instructions!

The book where I got this recipe is old. It was published in 2001. Other newer Filipino Cookbooks may be found on Amazon.

Best-seller Filipino Cookbooks:

Recipe for Adobong Malabon:

Adobong Malabon

Recipe by Yummy FoodCourse: MainCuisine: FilipinoDifficulty: Easy

Servings

servings

Adobong Malabon is also known as adobong puti (white adobo) due to the absence of soy sauce. Another name for this is adobo flakes.

Ingredients

1nkilo pork kasim or pigue, cut into large chunks*
1 1/2 cups vinegar
1/2 cup water
Coarse salt to taste
1 head of garlic, crushed
2 tablespoons cooking oil

Directions

Put the pork in a wok or large pan (use only non-aluminum to prevent a reaction with vinegar). Pour in vinegar and water (meat should be covered halfway).
Turn the heat to high. When the mixture boils, lower the heat to simmer. Do not stir the mixture to prevent a “raw” taste in the vinegar.
When the pork is slightly cooked, sprinkle salt and garlic all over the pork pieces. Cover and simmer until liquid is absorbed and pork is tender about 40 minutes. Remove pork from the wok.
Add oil to the wok and heat for about 1 minute. Stir-fry pork until it turns brown. With a wooden spoon, break apart pork chunks until they become flaky.

Notes

*You may use 1 Kilo of sliced chicken, or a combination of pork and chicken.

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Easy Lechon Kawali Recipe

Lechon kawali is simply crispy pork belly deep-fried in a pan or wok (kawali).

Easy Lechon Kawali Recipe

What is Lechon Kawali?

Lechon kawali is simply crispy pork belly deep-fried in a pan or wok (kawali). It is also known as lechon carajay, in some areas of the Philippines.

Lechon Kawali is boiled first in a seasoning mixture. It is then fried to a crisp. After frying, it is chopped into pieces. It is usually eaten with rice accompanied with a dipping sauce, such as “lechon sauce” traditionally made with pork liver, or toyomansi (pormanteu of soy sauce with calamansi). Atsara (unripe papaya pickles) is a favorite side dish too!

Lechon Kawali, when fried extensively until it becomes crispy and crunchy, then becomes the Ilocano Bagnet. Bagnet is a variant of chicharon.

Left-overs could be used as the protein for vegetable dishes like Pinakbet and stir-fried water spinach with shrimp paste.

By the way, this dish should not be mistaken for the traditional lechon. Both dishes are prepared differently. A basic lechon recipe is HERE. Maybe it was called that way as a means of comparison to the crispy texture of the pork skin. Almost every Filipino kitchen has a kawali (wok or frying pan). Hence the name, pan fried crispy pork. Below is a picture of a typical Filipino kawali:

How To Cook:

The first step in cooking this dish is to boil the pork belly in seasoned water. The flavors from the seasonings are absorbed by the pork belly while boiling. It is important to get the pork belly really tender at this stage. When done, rub the pork belly with salt after it has cooled down.

The next step is deep-frying the pork belly in very hot oil. Deep-frying makes the pork belly (particularly the skin, crispy and crunchy). If the oil is not enough to completely deep-fry the pork belly, make sure to completely fry all sides.

NOTE: Deep-frying may result in oil splatters. Be very careful. Make sure you have a pan cover ready just in case the oil splatters. Just make sure not to cover completely so as not to create steam, which in turn might result into more oil splatters.

Best-seller Filipino Cookbooks:

Recipe for Lechon Kawali:

Easy Lechon Kawali Recipe

Recipe by Yummy FoodCourse: MAIN COURSECuisine: FilipinoDifficulty: Moderate

Servings

servings

Prep time

minutes

Cooking time

hour

minutes

Calories

1726

kcal

Total time

hour

minutes

Lechon kawali is simply crispy pork belly deep-fried in a pan or wok (kawali).

Ingredients

1 kilo pork belly
2 tbsp salt
2 tbsp whole pepper corn
5 pcs dried bay leaves
3 cups cooking oil
1 liter water

Directions

Boil The Pork Belly
In a large cooking pot bring water to a boil.
Add the pork belly followed by 1 tbsp of salt, pepper, and bay leaves and simmer for 30 minutes or until meat is tender.
Remove the pork belly from the pot and let it cool down for a few minutes.
Rub the remaining 1 tbsp of salt on the cooled down pork belly and make sure to distribute it evenly on all sections.
Deep Fry The Pork Belly
Heat the oil in a dry deep pot.
When the oil is hot enough, deep fry the pork belly and cook until brown and the meat’s texture is crispy.
Flip the pork belly to cook the opposite side.
Remove the meat from the pan, let it cool down a little then chop according to desired portions.
Serve hot. Share and Enjoy!

Notes

NOTE: Deep-frying may result in oil splatters. Be very careful. Make sure you have a pan cover ready just in case the oil splatters. Just make sure not to cover completely so as not to create steam, which in turn might result into more oil splatters.

Nutrition Facts

4 servings per container

Serving Size649

Amount Per ServingCalories1726
% Daily Value *
Total Fat 175.78g 226%
Cholesterol 113mg 38%
Sodium 6069mg 264%
Potassium 724mg 16%
Total Carbohydrate 4.67g 2%
- Dietary Fiber 0.3g 2%
- Total Sugars 3.22g
Protein 38.93g 78%

Vitamin A 6mcg 1%
Vitamin C 1mg 2%
Calcium 3mg 1%
Iron 13mg 73%
Vitamin D 8mcg 40%
Vitamin E 93mg 620%
Vitamin K 334mcg 279%
Thiamin 82mg 6834%
Riboflavin 38mg 2924%
Niacin 88mg 550%
Vitamin B6 72mg 4236%
Vitamin B12 43mcg 1792%
Folate 2mcg 1%
Phosphorus 86mg 7%
Magnesium 15mg 4%
Zinc 52mg 473%
Selenium 143mcg 260%
Copper 30mg 3334%
Manganese 7mg 305%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Let me know what you think and enter your comments below!