Adobo - Braised Belly Pork


The Philippines National Dish (cue Filipino anthem and waving flag)...Adobo. This dish is the nations staple and I don't know one Filipino household that has never served this. If you are one of these people, please make yourself known. Great with chicken or pork but my personal fave is pork. To give this dish justice I am sharing the version that receives the most love and care.

Because of its rich balance of salty and tangy taste, this goes well with plain steamed white rice. My grandma use to make us fresh tomato and salted egg too on the side...good times!


1kg belly pork

A bulb of chopped garlic

2 chopped onions

1 cup of dark soy sauce

1 cup of vinegar

1 tbsp of brown sugar

2 tsps of worcestershire sauce

4/5 bay leaves (fresh if possible)

2 tsps of cornflour and 1/4 of water solution

2 tbsp whole peppercorns


If your belly pork has bones, remove and set aside. Do not throw away!

Stage 1

In a deep pan fry half of the minced garlic and 1 chopped onion, till soft. Add 2 ripped bay leaves and 1 tbsp of peppercorns. Drop the belly pork then add hot water enough to reach the top of the pork but not covering the skin. Also chuck in the pork bones (if you have any). Leave to boil for 30mins.

Remove the pork and set aside to cool. Do not throw the stock away as it will be used in the next stage. If not all of the stock is required for this recipe, then once it has cooled down it can be stored and frozen for another!

Stage 2

Fry the rest of the garlic and onions until soft and bay leaves. Add dark soy sauce, vinegar, sugar and dash of worcestershire sauce then leave to simmer. Once it is simmering - add the pork. Make sure your pork fits in the pan! Add the pork stock until the liquids touch the top of the pork but not covering the skin. Leave on lowest heat setting for 2 hours until meat is very soft. I encourage you to check and test a bit of the sauce after 1 hour to make sure the sauce hasn't completely evaporated! When you are satisfied with the sourness of the vinegar and saltiness of the soy sauce, take out and leave to rest.

The Sauce

Sieve 3-4 cups of the sauce into a small pan and simmer. Add the cornflour solution and cook the sauce a bit further untill it is a gravy like consistency. Slice the pork as you wish and don’t forget to drizzle the rich and tasty adobo sauce.

Serve with plain rice and/or salad or on a bed of steamed greens. Enjoy!

See an alternative way of serving it in my video below. ;)