Considered by many as the OG Filipino national dish, the adobo is the ‘it’ star of Pinoy heirloom recipes (yes, we’re pretty convinced that every home has its own version of one). Who would’ve thought that soy sauce, vinegar, and garlic can make meats taste so heavenly and grand? Indulge your taste buds on a savory piquant affair with Kapeng Mainit’s Bryan Francisco, and his take on this beloved dish that serves 3 to 4 people.
Preparation Time: 15 minutes | Cooking Time: 45 minutes
300 mL vinegar
60 mL soy sauce
60 mL light soy sauce
6 cloves garlic, roughly chopped
4 tablespoons white sugar
2 tablespoons rock salt
1 tablespoon black pepper, ground
1 kilogram pork belly
5 dried bay leaves
1 teaspoon chili flakes (optional)
- In a bowl, mix vinegar, soy sauce, light soy sauce, garlic, white sugar, rock salt, ground pepper, bay leaves, and chili flakes. Set aside.
- Heat a medium sauce pot. Once pan is hot, add pork belly, searing it on all sides for a few minutes until the pork has a light brown color.
- Once the pork is seared, pour the adobo mixture in.
- Bring to a boil and let it simmer for 30-45 minutes on low heat.
- Serve hot with white rice.