The Peach Kitchen’s Pork Adobo

The Peach Kitchen's Pork Adobo |
The Peach Kitchen's Pork Adobo |

Adobo is one of the first dishes most moms teach their children when they’re old enough to cook. It’s very easy, it’s has very few ingredients, and it’s as Filipino as it could get. Ykaie has learned to embrace all kinds of adobo that we cook at home — from pork to chicken to squid. Among all of the versions of adobos, though, she likes Pork Adobo more than the others. I’m guessing it has something to do with the fat. Pork belly has a thick layer of fat and it keeps the meat moist and luscious while cooking.

Each family has their own version of Adobo and it is as unique as each of the members of that household. Given the same ingredients for adobo, I’m absolutely certain that each would come up with two completely different results.

The Electrolux event I attended last thursday got me craving for some Pork Adobo. Chef Bruce Lim had a cooking demo for Adobo Pasta. It was delicious and something I want to recreate at home. So that same night, I added ingredients for Pork Adobo in my to buy list, taking extra care to add more because leftovers were planned to be cooked into pasta the next day.

Browsing over my past adobo post, I was surprised to find out I didn’t have a recipe nor a post for Filipino Pork Adobo. There was chinese, white, yellow and squid. There was even string beans adobo. Here, check them out:

See? No Pork Adobo. I guess this was overlooked because it’s a common, almost weekly, dish on the menu. Well, today Pork Adobo is the star of our plates.

The Peach Kitchen's Pork Adobo |

Just like what I said earlier, each has their own version of adobo. Mine has all the basic ingredients like soy sauce, vinegar, and garlic. It also has spices like bay leaf, peppercorns, and a dash of oregano.

Is putting a dash of oregano sound weird to you? I bet.

I want to know what’s unique about the way you cook your pork adobo. Do you bake it? Marinate it first? Or do you simmer it in vinegar?


The Peach Kitchen’s Pork Adobo

  • Author: Peachy Adarne


  • 600g pork belly, cut into squares
  • 4 cloves garlic + 4 cloves garlic, crushed
  • 3 pcs bay leaf
  • 3/4 cup water
  • 1/2 cup soy sauce
  • 1/2 cup vinegar
  • 2 tbsp cooking oil
  • 1 tbsp sugar
  • 1/2 tsp ground oregano
  • 1/2 tsp peppercorns


  1. Put pork belly pieces in a small pot.
  2. Add water, soy sauce, vinegar, crushed garlic, bayleaf and peppercorns.
  3. Bring to a boil and simmer for 30 minutes until the pork belly becomes tender.
  4. Heat cooking oil in a wok, sauté garlic until oil gets infused with the flavor of garlic.
  5. Remove pork belly from the sauce it was simmered in and fry in oil until a bit brown on the edges.
  6. Pour in the sauce.
  7. Add a bit of water if you want it more saucy.
  8. Bring to a boil without stirring. Simmer for 10 minutes then add sugar and ground oregano.
  9. Mix well. Adjust seasonings. You can add more vinegar if you prefer a more sour adobo.
  10. Simmer for a few more seconds then turn off heat.
  11. Serve with steamed rice.

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29 Responses

  1. For you this is a Ho Hum recipe. But for ME, I can remember the first time I had this dish. That’s how memorable it was, even though that was 20 yrs ago. It is so delicious. And at least in my part of the States, you don’t easily find it. I was going to look back thru your site for a recipe. But I hadn’t gotten around to it. So how is the renovation of your Internet Café coming along?

  2. Peachy,you are the master of Filipino cuisine and this is a perfect masterpiece…even though we have become vegetarians for some years now…have had non-vegetarian delicacies lots of times before and have never tasted such a lovely combination of spices and soy sauce before…we have got to try this out with a vegetarian alternative….it looks scrumptious,thanks so much for sharing….Have A Wonderful Week!!! 🙂

  3. Just by the looks I’m craving for the foods you prepared! I wonder if you have something to do with “tuyo” or “daing” aside from being fried or gata? that it’s a main course not just to add kicks to some dishes like mungo or spaghetti? tks passyourluck

  4. I used to work in a little Pilipino café when I was in high school and my favorite memory was eating the chicken adobo! I am excited to try the pork version of this!!!


  5. The all-time Filipino favorite! I mix chicken and pork when making adobo. My husband loves chicken adobo and I want liempo. 🙂

  6. This is one dish I learn to cook from papa, well I learn all cooking from my father.
    May favorite is chicken adobo, i just can eat chicken adobo everyday :).
    I don’t usually put sugar in my pork adobo because I thought it is for humba hehehe..
    The adobo looks so deliesh and I just want to eat adobo tomorrow 🙂

  7. We love adobo at home, and my mom has a killer pork adobo recipe, too. I love trying out different versions, though. I will go through your recipes one by one 🙂

  8. I’ve always considered cooking as a burden rather than just a chore, that’s why I never bothered learning even the easiest dish. But of course, I’m getting older so I don’t have any choice but to learn how to cook, or else I’ll starve. LOL thanks for this post! It’ll come handy since now I have to cook for the kiddos 🙂

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Hi, Peachy here!

I'm a foodie mommy living in the Philippines. I'm a mom to two daughters named PURPLE SKYE and PERIWINKLE MOONE and wife to a loving husband I fondly call peanutbutter♥. I am a foodie by heart, a coffee lover and a froyo and yogurt junkie. Learn more →






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