A Filipino pork belly adobo recipe that’s sure to please. The meat is marinated in a soy sauce and vinegar mix with plenty of garlic then slow cooked.
Although it’s not a very popular recipe on this site, my Filipino chicken adobo is my family’s favorite dish. So, I’m hoping a variation of that recipe may get more views.
Adobo is something that I ate a lot of growing up as my father is Filipino and was the one who did all the cooking. Filipinos consider it the national dish of the Philippines although I don’t think it is officially.
I’m usually rushed for time, so I don’t usually marinate my chicken adobo very long or let it slow cook. However, marinating the meat for several hours along with slow cooking is the best way to make it.
So, I’m adding in a new recipe for Filipino pork belly adobo which is made more in the traditional way. It’s marinated in a mix of soy sauce, vinegar, and lots of garlic.
This is one of those recipes that you’ll want to allow plenty of time for. The minimum time the meat should be marinated is 2 hours, but it’s much better to let it marinate overnight.
My father always used apple cider vinegar in his adobo, but I think that’s just because it’s so common here. In the Philippines, coconut, palm, or cane vinegar is more commonly used.
We do have some Asian markets that carry the more traditional vinegars, but I like using apple cider vinegar because it’s what I’m used to. Plus, I always have a bottle on hand due the the benefits of drinking apple cider vinegar.
So, that’s why I made this Filipino pork belly adobo recipe with apple cider vinegar. But, definitely feel free change the vinegar and seasoning to your own preferences.
I rarely stick to a recipe as written, particulary with savory dishes. And, if the recipe calls for garlic, I always add at least double as I love the flavor it adds.
I’ve been known to even eat garlic for breakfast. My keto fried recipe adds loads of garlic and it’s a favorite breakfast food for me. In the Philippines, the garlic fried rice is called sinangag.
A whole head of garlic is used in this Filipino pork belly adobo recipe. Using a garlic press to mince the garlic before marinating and cooking creates a more fragrant dish.
Years ago, there used to be a Filipino restaurant in our area, but the business didn’t do well. It’s unfortunate because it would have been great to go out and enjoy my favorite dishes without cooking.
My parents are long time members of a local Filipino American club. And, I look forward to getting invited to the annual picnic where I can sample tons of traditional dishes from the Philippines.
Another popular Filipino dish that I probably don’t eat often enough is pancit. It’s similar to Chinese lo mein, but my father makes it with the thin rice noodles.
Pancit is my father’s signature dish and he brings it to all the family gatherings. Since I don’t eat rice anymore, I came up with a low carb Filipino pancit recipe made with spaghetti squash.
If you are new to Filipino cooking, I’d recommend starting out with a simple adobo recipe. And this pork belly one is perfect for beginners!
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Filipino Pork Belly Adobo Recipe
Filipino Pork Belly Adobo
- 3 pounds pork belly slab cut ½ inch thick
- 1 head garlic pressed and finely chopped
- 1 tablespoon peppercorns
- 2 to 3 pieces bay leaves Laurel leaves
- 1 tablespoon garlic powder
- salt to taste
- ground black pepper to taste
- olive oil for frying
- 3 tablespoon soy sauce or coconut aminos
- 1 tablespoon worcestershire sauce
- 1 teaspoon toasted garlic minced
- fresh parsley minced
- Wash pork belly slices with cold running water and pat dry with paper towel. Season with salt, ground black pepper and garlic powder. Set aside for 30 minutes in the refrigerator.
- Mix Marinade. In a small bowl, mix soy sauce and worcestershire sauce. Pour marinade to pork belly slices. Add bay leaves, half of the head garlic and ½ Tbsp. peppercorns. Marinate in the refrigerator for 5 hours or overnight in an air tight container.
- In a large skillet with oil, slightly fry remaining garlic and set aside.
- In the same skillet, pan fry each pork belly in batches. Slightly brown each side for 2 minutes in low to medium heat. Do not overcrowd. Reserve marinade.
- Soy sauce and apple cider vinegar mixture. In a small bowl, add broth, soy sauce, worcestershire sauce and Sukrin Gold (if using) plus the reserved marinade. Mix well. Pour apple cider vinegar but do not stir.
- In a stoneware pot of the slow cooker, add marinated pork belly slices, remaining peppercorns and garlic. Do this as you layer all the pork belly slices one after the other. Top with 2 to 3 bay leaves used in the marinate. Pour soy sauce and apple cider vinegar mixture. Using a 6quarts slow cooker, you will have two layers of pork belly. Slow cook for 6 hours in High until pork belly slices are "falling off the bones" tender.
- Garnish with toasted garlic and fresh parsley.
- Net Carbs 2g
- % Carbs: 1.3%
- % Protein: 8.1%
- % Fat: 90.6%
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.