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Adobong Bisaya (Pork)

Adobong Bisaya (Pork)

Adobong Bisaya (Pork) is a Cebuano-style adobo from the Visayas region of the Philippines. Unlike regular adobo, this pork version uses banana ketchup and sweet soy sauce (toyo), giving it a sweeter flavor profile and a distinctive reddish color. Pork belly (liempo) or pork shoulder (banguso) is traditionally used, making it a rich and beloved comfort food in Cebuano households.

⏱ Prep: 20 min ⏱ Cook: 50 min

Ingredients

  • 1 kg Pork belly (liempo), cut into pieces
  • 0.5 cup Banana ketchup
  • 0.25 cup Sweet soy sauce (toyo)
  • 2 tbsp Soy sauce
  • 3 tbsp White vinegar
  • 1 tbsp Brown sugar
  • 5 clove Garlic cloves, crushed
  • 3 piece Bay leaves
  • 1 tsp Whole black peppercorns
  • 3 tbsp Vegetable oil
  • 1 cup Water

Instructions

  1. In a large bowl, combine banana ketchup, sweet soy sauce, regular soy sauce, vinegar, and brown sugar. Stir well until the sugar dissolves completely.

  2. Add the pork pieces to the marinade, making sure each piece is well coated. Cover and refrigerate for at least 30 minutes, or up to overnight for deeper flavor.

  3. Heat vegetable oil in a large pot or deep pan over medium-high heat. Remove pork from marinade (reserving the marinade) and brown the pieces on all sides, about 4-5 minutes per side until golden. Set pork aside on a plate.

  4. In the same pot, add the crushed garlic and sauté until fragrant and lightly golden, about 1 minute.

  5. Return the pork pieces to the pot. Pour in the reserved marinade and add water, bay leaves, and whole black peppercorns.

  6. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 35-40 minutes until the pork is tender and falling apart.

  7. Remove the lid and increase heat to medium. Continue cooking, stirring occasionally, until the sauce reduces to a thick, glossy glaze that coats the pork, about 10-15 minutes more.

  8. Taste and adjust seasoning if needed. Remove bay leaves. Serve hot with steamed rice.