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Home » In the Kitchen

Pork Belly Adobo Recipe With Free Printable

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pork belly adobo on a butcher block and a bowl of pork belly adobo served with cherry tomatoes and jasmine rice

"Though Filipinos were the last major immigrant group to come to Hawai'i, they arrived in full force. The first waves started in 1906, mostly made up of unmarried men who came from the rural provinces of Ilocos (where my grandpa was from) and Visaya. Eventually, the sakadas, or Filipino migrant workers, would make up two-thirds of the sugar plantations' labor force, but they were also the lowest paid of all the immigrant groups and often assigned the most backbreaking work. By 1946, nearly 125,000 Filipinos had come to Hawai'i, with many sending for their families after working for a few years."

- Sheldon Simeon

Want to enjoy a delicious contemporary Hawaiian meal from the comfort of your home? We thought so.

Today we're sharing how to make a pork belly adobo recipe that is flavorful and fun for everyone.

We like it so much, we've made a free recipe with pics that's perfect for pre-readers and up. You can find it at the bottom or use the table of contents below.

Join us in our kitchen and learn more about cooking with kids.

If you like this pork belly adobo, check out Sheldon's salmon, oxtail, bison chili, sambusas, Bahian chicken stew, shumai, and Australian rabbit stew.

Contents hide
1 Cook Real Hawai'i
1.1 Family & Kids' Cooking Resources
2 Free Cooking Course for Families
3 Wondering What to Eat With Pork Belly Adobo?
4 Where to Buy Pork Bellies
5 Substitute for Cane Vinegar
6 Pork Belly Adobo
6.1 Ingredients
6.2 Equipment
6.3 1. Heat the Oil in the Dutch Oven Using High Heat
6.4 2. Pat the Pork Belly With a Paper Towel or Clean Cloth
6.5 3. Sear the Pork Belly in the Oil
6.6 4. Add the Garlic
6.7 5. Add the Shoyu and Oyster Sauce
6.8 6. Add the Bay Leaves and Pepper
6.9 7. Add Both Types of Vinegar
6.10 8. Reduce the Heat, Cover, and Simmer
6.11 9. Remove the Pork Belly and Reduce the Sauce
6.12 10. Coat the Pork Belly in the Sauce & Serve
7 Free Pork Belly Adobo Recipe for Pre-Readers & Up
7.1 Montessori Continent Boxes
8 Pork Belly Adobo
8.1 Equipment
8.2 Ingredients US CustomaryMetric 1x2x3x
8.3 Instructions
8.4 Notes
8.5 Nutrition

Disclosure of Material Connection: Some of the links in the post are “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Amazon links are not affiliate links. You can read my full affiliate disclosure.

Cover of Cook Real Hawai'i cookbook by Sheldon Simeon with Garrett Snyder

Cook Real Hawai'i

This delicious pork belly adobo recipe comes from Cook Real Hawai'i by Sheldon Simeon with Garrett Snyder.

If you want to encourage a deeper connection to the foods and cultures that you're exploring with kids, this cookbook about local Hawaiian food is an excellent resource to help you achieve that goal.

As Chef Sheldon Simeon explains in Cook Real Hawai'i:

The family we talk about in Hawai'i can mean different things, as in your blood relatives but also your distant cousins, adopted relatives, in-laws, friends, and even neighbors, all encompassed in the Hawaiian word 'ohana. This notion of one big 'ohana suits the diversity found here, too, made up of a hodgepodge of cultures that arrived as immigrants from countries like China, Japan, Portugal, Korea, and the Philippines. You may have heard Hawai'i referred to as 'the melting pot of the Pacific,' but that's not entirely accurate, since it implies everything blended together into one homogenous stew. The reality is that Hawai'i is more of a salad bowl, or better yet a plate of chop suey: each ethnicity tossed together but still distinct. Growing up, we poked fun at each other's differences and quirks in a good-natured way, while also being aware and proud of those unique traits that made us who we are.

- Sheldon Simeon

Influencers of contemporary Hawaiian cuisine that are discussed in the cookbook include Kānaka Maoli or Native Hawaiians, Haoles or Westerners, Chinese, Korean, Japanese, Portuguese, and Filipino.

Learn more about Sheldon Simeon and restaurants Tin Roof and Tiffany's.

Learn more about Garrett Snyder.

Explore Hawai'i's home-grown cuisine, including pork.

Mom standing next to the Cook Real Hawai'i cookbook in a farmhouse kitchen

Family & Kids' Cooking Resources

Beautiful and diverse cooking resources for you!

Shop Now

Stop by our shop to see more Family & Kids' Cooking Resources.

images of food and description for free cooking lessons for kids

Free Cooking Course for Families

Discover recipes for every continent! Sign up to receive free cooking lessons for the whole family. Learn from some of the most talented chefs around the world and participate in the quality practical life experiences Montessori education is known for.

Wondering What to Eat With Pork Belly Adobo?

Sheldon Simeon grew up eating pork belly adobo, also the national dish of the Philippines. His family recipe outlined in Cook Real Hawai'i includes serving the pork belly with white rice and raw tomato.

We wanted the full experience so we did the same. It's an incredible combination. You won't be disappointed.

page from Gastro Obscura about Hawai'i's Plate Lunch

Once you start to explore the many combinations that can comprise Hawai'i's plate lunch, you may find that there are a variety of options you'd like to try.

As described in Gastro Obscura: A Food Adventurer's Guide, the identities and recipes are distinct but there is room for everyone on the plate.

Where to Buy Pork Bellies

Unless you happen to live on a farm with pigs, you're probably going to want to contact your local butcher to see what's available.

We haven't been able to source pork belly from any of the several grocery chains nearby. However, we had no issues buying it from a local butcher. Carniceria Mi Casita is a Mexican butcher shop and market in our neck of the woods in Oregon that offers pork belly.

Substitute for Cane Vinegar

If you don't have cane vinegar, you can also use white wine vinegar, apple cider vinegar, or rice vinegar. We use white wine vinegar and the pork belly adobo is amazing.

Pork Belly Adobo

ingredients and labels for making pork belly adobo recipe from Cook Real Hawai'i

Ingredients

  • oil
  • pork belly - skin removed
  • garlic
  • shoyu (soy sauce)
  • oyster sauce
  • cane vinegar
  • apple cider vinegar
  • bay leaves
  • black pepper

Equipment

  • Dutch oven
  • wooden spoon
  • measuring spoons
  • measuring cup
  • butcher block
  • chef knife
  • meat thermometer
child pouring avocado oil into a dutch oven

1. Heat the Oil in the Dutch Oven Using High Heat

Wash your hands with soap and water. Turn the stove on high heat. Add the oil to the Dutch oven.

child patting pork belly with a napkin

2. Pat the Pork Belly With a Paper Towel or Clean Cloth

Pat the pork belly with a paper towel or clean cloth to remove any excess moisture.

At this point, the recipe calls for cutting the pork belly into 2-inch cubes.

Kaia and Katalina really enjoy working with the pork belly whole. They think it's cool so we left it as is.

If you'd rather prepare the whole pork belly, as opposed to cutting it into cubes, you can score the meat to help render the fat. The results of this knife work will come into play in step 8 of this recipe.

Two kids in a learning tower at the stove. They are watching a dutch oven with pork belly inside

3. Sear the Pork Belly in the Oil

Sear the pork belly in the hot oil, turning as needed for about 6 minutes, until browned all over.

We may be stretching the limits with this particular piece of pork belly, but we made it work.

You may need to adjust the heat or add space between your chefs and your Dutch oven to account for any hot oil splatter.

a child reading a pork belly adobo recipe from the Cook Real Hawai'i cookbook

This is an excellent time to explore the cookbook and prepare for the next steps.

If you need to mince the garlic, you can do that now.

pork belly searing in a dutch oven
Two kids in a learning tower at the stove. One child is watching pork belly in a dutch oven. Another child is measuring minced garlic with a measuring spoon.

4. Add the Garlic

Add the garlic to the pot and sauté for about 30 seconds.

Two kids in learning tower at the stove. One child is pouring soy sauce into a dutch oven with pork belly adobo ingredients inside. The other child is smiling.

5. Add the Shoyu and Oyster Sauce

Use the measuring cup to measure and add the shoyu and oyster sauce.

A child adding bay leaf to a dutch oven with pork belly adobo ingredients.

6. Add the Bay Leaves and Pepper

Add three bay leaves to the Dutch oven. Use the measuring spoon to measure the black pepper needed for this pork belly adobo recipe. Add the pepper to the pot. Give it a stir.

A child is holding her nose and adding apple cider vinegar to a dutch oven using a measuring spoon.

7. Add Both Types of Vinegar

Use a measuring spoon or measuring cup to add the apple cider vinegar and the cane vinegar to the pot. Stir the ingredients.

You may find Kaia's technique useful when working with vinegar.

pork belly adobo in a dutch oven

8. Reduce the Heat, Cover, and Simmer

Turn the heat down to low, cover the pot, and let it simmer for 40 to 50 minutes until the pork has softened and most of the fat has rendered.

Chef Sheldon Simeon says the meat should not melt in your mouth but rather have some texture to it, just as you would find with spareribs.

pork belly adobo sauce in a dutch oven

9. Remove the Pork Belly and Reduce the Sauce

Use the meat thermometer to check the temperature of the pork belly. The pork should reach a minimum internal temp of 145 degrees Fahrenheit.

Once cooked, remove the pork belly from the pot and set aside. You can skim off some of the fat from the sauce or leave it.

Turn the heat up to medium to reduce the sauce and stir it constantly. A sticky glaze will form. Turn off the stove.

closeup of pork belly adobo on a butcher block

10. Coat the Pork Belly in the Sauce & Serve

If your pork belly is already cubed, you can return it to the pot and coat it with the sauce.

Otherwise, you can use a knife and butcher block to cut your pork belly into cubes before coating it in sauce.

Be sure to use a clean cutting board with your pork belly.

pork belly adobo on a butcher block and a bowl of pork belly adobo served with cherry tomatoes and jasmine rice

We went with the chef's recommendation and enjoyed our pork belly with rice and halved cherry tomatoes.

A child with a surprised and excited face after tasting pork belly adobo.

With the texture of spareribs and a flavor the kids enthusiastically compared to bacon, this pork belly adobo is a big hit in our home.

We hope you enjoy it as much as we do!

ingredients list and recipe instruction cards snippet for making Pork Belly Adobo from Cook Real Hawai'i cookbook

Free Pork Belly Adobo Recipe for Pre-Readers & Up

Grab your free printable recipe cards above. Kids can gather ingredients using the ingredient list, gather their equipment with the tools list, and prepare the meal using the step-by-step recipe cards, with assistance as needed.

The cards are easy to use, include pictures, and encourage confidence and independence in the kitchen. They also make an excellent addition to your Montessori continent box for North America.

Montessori Continent Boxes

Explore every continent with these solid maple hardwood boxes.

Shop Now ➜
Montessori continent boxes with Schleich animals on top of the Africa and Asia boxes
pork belly adobo on a butcher block and a bowl of pork belly adobo served with cherry tomatoes and jasmine rice

Pork Belly Adobo

Kristin
This Pork Belly Adobo recipe from Cook Real Hawai'i cookbook is flavorful & fun for everyone. Enjoy this pork belly with rice & cherry tomatoes.
5 from 2 votes
Pin Recipe Print Recipe
Prevent your screen from going dark
Prep Time 5 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 5 minutes mins
Course Main Course
Cuisine Filipino, Hawaiian
Servings 12 people
Calories 441 kcal

Equipment

  • Dutch Oven
  • Wooden Spoon
  • Measuring Spoons
  • Measuring Cup
  • Butcher Block
  • Chef Knife
  • Digital Meat Thermometer
  • Cook Real Hawai'i

Ingredients 
 

  • ¼ cup avocado oil
  • 2 lbs pork belly skin removed
  • 3 tablespoon minced garlic about 10 cloves
  • ¼ cup shoyu soy sauce
  • 2 tablespoon oyster sauce
  • ¼ cup cane vinegar
  • ¼ cup apple cider vinegar
  • 3 bay leaves
  • ½ teaspoon black pepper

Instructions 

  • Wash your hands with soap and water. Turn the stove on high heat. Add the oil to the Dutch oven.
  • Pat the pork belly with a paper towel or clean cloth to remove any excess moisture. The recipe calls for cutting the pork belly into 2-inch cubes. If you'd rather prepare the whole pork belly, as opposed to cutting it into cubes, you can score the meat to help render the fat. The results of this knife work will come into play in step 8 of this recipe.
  • Sear the pork belly in the hot oil, turning as needed for about 6 minutes, until browned all over. You may need to adjust the heat or add space between your chefs and your Dutch oven to account for any hot oil splatter. If you need to mince the garlic, you can do that now.
  • Add the garlic to the pot and sauté for about 30 seconds.
  • Use the measuring cup to measure and add the shoyu or soy sauce and oyster sauce.
  • Add the bay leaves to the Dutch oven. Use the measuring spoon to measure the black pepper needed for this pork belly adobo recipe. Add the pepper to the pot. Give it a stir.
  • Use a measuring spoon or measuring cup to add the apple cider vinegar and the cane vinegar to the pot. Stir the ingredients.
  • Turn the heat down to low, cover the pot, and let it simmer for 40 to 50 minutes until the pork has softened and most of the fat has rendered. Chef Sheldon Simeon says the meat should not melt in your mouth but rather have some texture to it, just as you would find with spareribs.
  • Use the meat thermometer to check the temperature of the pork belly. The pork should reach a minimum internal temp of 145 degrees Fahrenheit. Once cooked, remove the pork belly from the pot and set aside. You can skim off some of the fat from the sauce or leave it. Turn the heat up to medium to reduce the sauce and stir it constantly. A sticky glaze will form. Turn off the stove.
  • If your pork belly is already cubed, you can return it to the pot and coat it with the sauce. Otherwise, you can use a knife and butcher block to cut your pork belly into cubes before coating it in sauce. Be sure to use a clean cutting board. Enjoy with halved cherry tomatoes and white rice.

Notes

  • Don't leave food sitting out at room temperature for extended periods
  • Never leave cooking food unattended
  • Use oils with high smoking point to avoid harmful compounds
  • The pork should reach a minimum internal temp of 145 degrees Fahrenheit
  • Always have good ventilation when using a gas stove
  • See more guidelines at USDA.gov.
  • Full Lesson Info and Pictures at:  https://happyhomeschooladventures.com/pork-belly-adobo

Nutrition

Calories: 441kcalCarbohydrates: 1gProtein: 8gFat: 45gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 22gCholesterol: 54mgSodium: 398mgPotassium: 178mgFiber: 0.1gSugar: 0.1gVitamin A: 10IUVitamin C: 1mgCalcium: 11mgIron: 1mg

Estimated nutrition information is provided as a courtesy and is not guaranteed.

Tried this recipe?Let us know how it was!

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Kristin from Happy Homeschool Adventures

Hi, I'm Kristin!

I'm a Montessori homeschooler of 4 living in the beautiful Pacific Northwest. I'm a nature lover and environmental minimalist sharing my experience in guiding kids from the back of the boat.

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Our Land Acknowledgement

We reside on the ancestral lands of the Kalapuya and Luckiamute Tribes as well as the Confederated Tribes of Grand Ronde and the Confederated Tribes of the Siletz Indians.  The land was ceded in the Ratified Indian Treaty #282 on January 22, 1855.  The languages of the Indigenous peoples of this area are Kalapuya and Chinuk Wawa.


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