Pork Adobo

* 2 lbs Pork Belly
* 2 tablespoons Garlic
* 5 Dried Bay Leaves
* 1/2 cup Soy Sauce
* 4 tablespoons Vinegar
* 1 tablespoon Peppercorn
* 2 cups Water
* Salt to Taste

Step 1: Combine the pork belly, soy sauce, and garlic then marinade for at least 1 hour.

Step 2: Heat the pot and put-in the marinated pork belly then cook for a few minutes.

Step 3: Pour remaining marinade including garlic.

Step 4: Add water, whole pepper corn, and dried bay leaves then bring to a boil. Simmer for 40 minutes to 1 hour.

Step 5: Put-in the vinegar and simmer for 12 to 15 minutes

Step 6: Add salt to taste

Step 7: Serve hot. Share and enjoy!

Pork belly is the most common cut of pork to use for adobo, but you can also use other cuts as long as it has some fat content. Fat makes the meat moist. I suggest using pork shoulder as an alternative cut.

Filipino adobo won’t be the same without garlic. The more garlic I use, the better my adobo is (in my opinion). Crush the garlic using a mortar and pestle tool or the side of your knife before cooking. This ensures that the flavors are quickly extracted from it.

Bay leaves or Laurel leaves is a must for this recipe. Dried bay leaves are the most commonly used due to its availability. Fresh bay leaves is good too.

Use white vinegar. If this is not available, either cane or rice vinegar can be used as substitutes.

I use Filipino brand soy sauce all the time. In my opinion, using other kinds of soy sauce affects the authentic flavor of the dish.

Whole peppercorns are ideal. However, you can use cracked pepper or ground pepper for this recipe.