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–+ servings
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
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Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Course Main Course
Cuisine Filipino, Hawaiian
Servings 12 people
Calories 441 kcal

Equipment

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!