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Pork adobo recipe
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Prep Time:
20 minutes
Cook Time:
65 minutes
Total Time:
85 minutes
Classic Filipino pork adobo, a beloved family meal with a traditional twist. Marinate overnight for maximum flavor.
Ingredients:
  • 1kg (rind on) pork belly, cut into 5-7 cm pieces
  • 500g chicken wing nibbles (optional)
  • 4 garlic cloves, coarsely chopped
  • 3 dried bay leaves
  • 1 tsp whole black peppercorns
  • 125ml (1/2 cup) light soy sauce
  • 500ml (2 cups) lemonade
  • 60ml (1/4 cup) white vinegar
  • 7.50 gm cornflour
  • 48.80 gm oyster sauce
  • Steamed rice, to serve
  • Green shallots, sliced, to serve
  • Red fresh bird’s eye chillies, sliced, to serve
Instructions:
  • In a bowl, mix together the pork, chicken (if using), garlic, bay leaves, peppercorns, and soy sauce. Toss well to coat evenly. Cover and refrigerate for 8 hours or overnight to marinate.
  • Add the marinated pork to a large stock pot, then pour in the lemonade and vinegar. Bring to a boil over high heat, then simmer on low for 1 hour, adding 125ml (1/2 cup) of water halfway through. Cook until the meat is tender and most of the liquid has evaporated.
  • In a small bowl, mix the cornflour and 60ml (1/4 cup) water. Add the mixture along with oyster sauce to the pork. Stir until the sauce thickens, about 1-2 minutes.
  • Plate the pork adobo and rice. Top with chopped shallots and chili before serving.

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