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Make The Recipe!

Holly Haines’ Pork Belly Adobo

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Makes 4 servings (with rice) 1x

Time 90 minutes

Units Scale


  • 2 lbs pork belly , skin-off
  • 1/2 cup soy sauce
  • 1/2 cup sugar cane vinegar (or distilled white vinegar)
  • 1 tablespoon peppercorns
  • 2 bay leaves
  • 1 head (10-12 cloves) garlic, peeled and smashed
  • 1/2 red onion, quartered
  • Steamed white rice for serving


  1. Cut pork belly into bite-sized pieces. In a heavy pot or dutch oven over high heat, brown pork belly all over, about 10 minutes; do this in a couple of batches to get a nice brown crust on the pork belly. Add in soy sauce, vinegar, peppercorns, bay leaves, garlic, onion, and enough water to almost cover the pork (about 1/2 to 3/4 cup). Reduce heat to maintain a simmer and cook, uncovered, until most of the liquid has evaporated, stirring occasionally.⁣
  2. ⁣Once the pork is tender, about 45 minutes, turn up the heat and continue to cook until the liquid has evaporated, leaving the rendered pork fat. Fry pork in the rendered fat for a few more minutes until some edges are slightly crispy. Serve with lots of steamed white rice. ⁣

— Recipe courtesy Holly Haines