Filipino Pork Adobo Recipe by CiCi Li

Today we are going to make Pork Adobo! It’s one of the most popular Filipino dishes, and yet everyone cooks it a little differently. So today, I want to show you my version of the Pork Adobo. Let's get started!

Pork Adobo Ingredients:
2 ½ pounds pork belly, cut into 1-inch pieces
1 tablespoon oil (high smoking point)
5 garlic cloves, chopped
5 bay leaves
1 tablespoon whole black peppercorns
½ cup soy sauce
1 teaspoon sugar (optional)
4 cups water
4 tablespoons vinegar

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[thesupertuxer]

that looks yummy! thanks for sharing your version of pork adobo. 😋

[opwave]

I love that you used pork belly in your adobo. Can’t go wrong with that! I really like how every family has their own way of cooking adobo. No two are alike! My go to is squid adobo and I add the ink in there too.

[johnpick]

Love how you are seemingly speechless on your first bite his looks iincredibly tasty !
Thank you for posting.

[studio_]

Absolutely wonderful and perfect recipe with mouthwatering taste💛 Keep going💛stay connected💛💛Thanks for sharing💛💛

[alohatvj]

Looks
Absolutely 💯 💯
Delicious 💯 👌 😋

[leya_f]

Yum! Love this dish. Thanks for sharing.

[orangeboiii.]

this is one of my favorite filipino dish i might cook this tomorrow

[yasnaynavarrete]

Yessss!!!! I love this dish 😍 it's one of my favorites

[thehudsonshub]

You cooked my favorite Filipino food and I'm hungry.😋

[sierek]

To be honest i subbed because i fell in love with you, and because as a mexican we also do adobo, diferent but is nice to learn other techniques

[KevinUchiwa]

Really perfect CiCi, delicious for sure. Have a nice weekend.

[drhelianthus]

So the best way to cut the pork belly is with a really big knife?
Will also try your way and see if it come out better, so far the water goes way to fast and burns the pork at 1 cup.

[FrYLocK]

If it doesn't make much difference skipping marinating then I might just skip it and go straight to cooking to save time.

[garyl]

I have everything but the bay leaves - do they make a big difference to the flavour or can I leave them out?