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Pork Belly Adobo

Filipino Pork Belly Adobo

Course: Main Course
Cuisine: Filipino
Prep Time: 15 minutes
Cook Time: 6 hours
Refrigerator Time: 5 hours 30 minutes
Total Time: 6 hours 15 minutes
Servings: 12 people
Calories: 606
A popular Filipino recipe that's sure to please. The meat is marinated in a soy sauce and vinegar mix with plenty of garlic then slow cooked.
Print Recipe



  • 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




  • 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.


Adobo dishes always taste better when eaten the next day. This goes well with a low carb "rice" or low carb buns. You can marinate for at least 2 hours, but marinating for at least 5 hours or overnight makes this dish more flavorful.


Calories: 606 | Carbohydrates: 2g | Protein: 12g | Fat: 60g | Saturated Fat: 21g | Cholesterol: 81mg | Sodium: 723mg | Potassium: 304mg | Vitamin A: 20IU | Vitamin C: 2.9mg | Calcium: 22mg | Iron: 1.2mg

Additional Info

Net Carbs: 2 g | % Carbs: 1.3 % | % Protein: 8.1 % | % Fat: 90.6 % | SmartPoints: 23
    [calories] => 606
    [carbohydrates] => 2
    [protein] => 12
    [fat] => 60
    [saturated_fat] => 21
    [cholesterol] => 81
    [sodium] => 723
    [potassium] => 304
    [vitamin_a] => 20
    [vitamin_c] => 2.9
    [calcium] => 22
    [iron] => 1.2

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