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Lechon Belly Pork Adobo

Lechon Belly Pork Adobo

Pork braised in a tangy soy-vinegar sauce with garlic, bay leaves, and black peppercorns. The national dish of the Philippines.

Prep: 10 min Cook: 60 min

Ingredients

  • 0.7 kg (1.5 lbs) lechon belly
  • 5 tbsp soy sauce
  • 3 cup beef broth
  • 1.25 cup white vinegar
  • 6 piece dried bay leaves
  • 1 medium onion (chopped)
  • 5 clove garlic (crushed)
  • 1 tbsp whole peppercorn
  • 1 tsp granulated white sugar
  • 3 tbsp oil

Instructions

  1. Heat over oil in a cooking pot.

  2. Saute garlic and onion.

  3. Once the onion starts to get translucent and soft, and the garlic turns brown, add the sliced lechon belly. Continue to saute for 3 minutes.

  4. Pour beef broth. Let boil.

  5. Add whole peppercorn and dried bay leaves. Cover and cook in low heat for 45 to 50 minutes. Note: add more broth or water if needed.

  6. Add vinegar. Let boil.

  7. Add sugar. Stir. Cook until there is only a little bit of sauce left. Do not let the pork adobo to get dry.

  8. Transfer to a serving bowl.

  9. Serve with rice.