Pork Belly Adobo Recipe With Free Printable

"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.

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.

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.

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

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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.

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

• 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

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.

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.

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.

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.

4. Add the Garlic

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

5. Add the Shoyu and Oyster Sauce

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

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.

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.

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.

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.

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.

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

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!

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.