Mom's Pork Belly Adobo
Krizell•May 1, 2025
This is my mom's adobo recipe. It's the first thing I ate postpartum, and I remember the pork belly being so soft, that it melted in my mouth. The sabaw (sauce) over the rice was so delicious, and I especially loved the little spicy bites of the black peppercorns. Unpopular opinion, I know. My mom also doesn't believe in not touching the vinegar for a couple of minutes before you mix it -- that's just her belief so you don't have to follow it if you don't want to which is why I didn't put it in the instructions. Either way, this is a very easy, delicious, and comforting dish to try. Enjoy!
Hi, I’m Krizell, a third culture kid and second-generation Filipino American. I’m passionate about preserving our Filipino heritage through food and hope you give these recipes a try!
Ingredients (8)
Ingredients (8)
Instructions
In a large pot place the pork belly (1 lb) skin side down. Over medium heat cook until the fat starts to render out and the skin begins to brown, about 5–10 minutes. Flip and sear the other sides for even browning.
Add the minced garlic to the pot. Sauté for 1–2 minutes until fragrant but not burnt.
Stir in the oyster sauce (½ cup) and mix well to coat the pork. Add soy sauce (1 cup), whole peppercorns (1 Tbsp), bay leaves (8), the halved garlic bulb, water, and vinegar.
Cover and reduce to a low simmer. Cook for 1–2 hours, or until the pork is tender and the fat is melt-in-your-mouth soft. Check occasionally and add more water if the sauce reduces too much or if you prefer more broth.
