Dinner · 70 min · filipino

Slow-Braised Pork Adobo

This is the kind of Filipino dinner you’ll make on repeat — pork belly and soy sauce, 70 minutes, big payoff. The macros do the talking: 18g protein, 6g carbs, and 95g fat in every 980-calorie serving. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

✓ USDA-verified nutrition data

Ingredients

• 2.5 lb Pork belly
• 3/4 cup Soy sauce
• 1/2 cup Cane vinegar
• 12 cloves Garlic
• 3 Bay leaves
• 2 tsp Black peppercorns
• 1.5 cups Water

Steps

1. Cut the pork belly into 2-inch chunks — big enough to stay juicy through a long braise, small enough to eat in one bite.
2. Sear the chunks in a heavy pot over medium-high heat, 8 minutes, until browned on most sides; the rendered fat is liquid gold, keep it.
3. Add the garlic and cook 1 minute, then pour in the soy sauce, vinegar, and water with the bay leaves and peppercorns.
4. Do not stir for 3 minutes after the vinegar goes in — let it boil hard so the sharpness cooks off cleanly.
5. Lower to the barest simmer, cover, and braise 50 minutes, until the pork yields to a spoon.
6. Uncover and simmer 15 minutes more, until the sauce turns syrupy and coats each chunk like lacquer.
7. Rest 10 minutes; the fat reabsorbs and every piece glistens. Serve with rice and something sharp — pickled papaya or plain tomatoes — to cut the richness.

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