Pork Adobo Recipe (Adobong Baboy)
Recipe: https://recipestripper.com/recipes/074c1cc6-7e5b-4d6f-a7b7-79c919cd6d21
Original source: https://www.iankewks.com/pork-adobo-adobong-baboy/
Recipe image: https://www.iankewks.com/wp-content/uploads/2024/01/IMG_6218.jpg

This Filipino pork adobo recipe is the classic: <strong>tender pork</strong> simmered in <strong>soy sauce, vinegar</strong>, and <strong>aromatics</strong> until deeply savory and perfectly balanced. If you’ve never made adobo before, this is the version to start with, and it <strong>tastes even better the next day!</strong>
Yield: 4
Prep time: PT15M
Cook time: PT45M
Total time: PT1H

Ingredients
- 650 g pork belly, cut into thick chunks (~1 to 1.5 inches)
- 5  garlic cloves, smashed
- 2  bay leaves
- 1/2 teaspoon ground black peppercorns
- 2 to 3 tablespoons dark brown sugar, to preference
- 1/3 cup soy sauce (Filipino soy sauce preferred, or Chinese light soy sauce)
- 1/4 cup white vinegar (Cane vinegar preferred)
- Water, just enough to cover the pork

Instructions
1. In a large pot or dutch oven over medium-high heat, sear your pork on all sides until golden in color (do so in batches, if needed). Scoop out any rendered fat if desired.
2. Add in the garlic, bay leaves, and black peppercorns. Stir and let the aromatics/spices toast for about 1 minute, or until the garlic has browned slightly.
3. Add in the brown sugar. Stir and let the sugar caramelize around the pork for about 30 to 60 seconds (be careful not to burn it, you may lower the heat slightly if needed at this point).
4. Pour in the soy sauce, vinegar, and just enough water to cover the pork. Bring to a boil, then cover, and let the adobo simmer on medium low for 45 minutes.*Note: Adobo is always best served the next day (this step is optional, but highly recommended!). After simmering for 45 minutes, let it cool to room temperature completely before refrigerating overnight, or for at least 8 hours. Once rested, you can proceed with step 5.
5. After simmering, remove the lid, turn your heat to high and let the sauce boil until reduced into a thick glaze that can coat the pork (you may reduce the sauce for a lesser time if you prefer it more soupy). This can take anywhere from 15 to 20 minutes.
6. Serve warm over rice with a side of vegetables, if desired. Enjoy!