A classic Filipino adobo reimagined with tender pork belly, slowly braised in a flavorful sauce of soy sauce, vinegar, pineapple juice, garlic, and bay leaves until melt-in-your-mouth perfection.
Slow-Cooked Pork Adobo
A classic Filipino adobo reimagined with tender pork belly, slowly braised in a flavorful sauce of soy sauce, vinegar, pineapple juice, garlic, and bay leaves until melt-in-your-mouth perfection.
Ingredients
- 1 kg pork belly cut into 2-inch cubes
- 0.5 cup soy sauce
- 0.5 cup cane vinegar
- 1 cup pineapple juice unsweetened
- 1 head garlic cloves peeled and smashed
- 1 large onion chopped
- 2 tbsp cooking oil
- 2 pcs bay leaves
- 0.5 tsp black peppercorns crushed
- 0.25 cup water
- 0.5 cup pineapple chunks fresh or canned
Instructions
- 1. Prepare the pork: In a large bowl, combine pork belly, soy sauce, vinegar, crushed garlic, chopped onion, bay leaves, and black peppercorns. Marinate for at least 30 minutes, or preferably overnight in the refrigerator.
- 2. Sear the pork: Heat cooking oil in a large pot or Dutch oven over medium-high heat. Remove pork belly from marinade (reserve marinade) and sear all sides until lightly browned.
- 3. Braise the pork: Pour the reserved marinade into the pot. Add pineapple juice and water/chicken broth (if using). Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours, or until the pork is very tender. Stir occasionally.
- 4. Reduce the sauce: Once pork is tender, remove the cover and increase heat to medium. Add pineapple chunks. Simmer for another 20-30 minutes, or until the sauce thickens and reduces to your desired consistency.
- 5. Season and serve: Taste and adjust seasoning with salt if needed. Serve hot with steamed white rice.
Notes
For a richer flavor, marinate the pork belly overnight. Adjust vinegar and soy sauce to your preference. Serve with steamed jasmine rice to soak up the delicious sauce. You can also add a touch of brown sugar for extra sweetness or a few bird's eye chilies for a kick.
