A Filipino pork belly adobo recipe that’s sure to please. The meat is marinated in a soy sauce and vinegar mix with plenty of garlic then slow cooked. Although it’s not a very popular recipe on this site, my Filipino chicken adobo is my family’s favorite dish.
It’s often known as pork adobo without marinade. Pork adobo Kapangpangan version: This version cooks the pork along with all sauce ingredients except water in a pan until the pork is tender. Then the pork is browned in cooking oil and simmered in water.
Pork belly is hands down the best choice for pork adobo. If you want to cut down on the fat, you can certainly use a leaner cut such as pork shoulder or pork tenderloin. Pork leg and pork chops can also work for this recipe.
By no means a difficult recipe, pork adobo is one that requires at least one hour of slow braising on the stovetop to be at its best: extremely tender stewed pork that is soft enough to be cut through with a spoon, coated with an almost caramelized layer of sweet, sour, salty sauce.