clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon


  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 1 hour 15 mins
  • Total Time: 1 hour 30 mins
  • Yield: 5-6 1x
  • Category: Main Course
  • Cuisine: Filipino


Adobo is a Spanish word for seasoning or marinade, Spaniards during the 15th century encountered an indigenous cooking process which involved stewing meat with vinegar and salt so that it can be preserved longer as there was no fridge during that time.


  • 800g Pork belly
  • 3 medium potatoes (Agria) quartered
  • 1 whole garlic, minced
  • 1/2 cup cane vinegar
  • 1/2 cup soy sauce (Philippine Soy Sauce not the Chinese Soy Sauce, they taste differently if you cant find one you can use Kikkoman)
  • 1 tbsp sugar
  • oil
  • cornstarch
  • bay leaves
  • whole pepper corns
  • water


  1. Deep fry potatoes until golden brown. Remove from pan then set aside.
  2. In a separate pot saute garlic in oil using low heat until golden brown. Remove from pot and set aside.
  3. Add pork belly and fry until browning occurs.
  4. Add 1/2 cup water, 1/2 cup vinegar, 1/2 cup soy sauce, 2 tbsp peppercorn, 4 bay leaves and 1 tbsp sugar then bring to a boil and simmer for 1 hour or until pork is tender.
  5. Drain the liquid and in a separate frying pan add oil and fry the drained meat in high heat browning the sides.
  6. Mix 1 tsp cornstarch in the cool drained liquid then pour the mixture in the pan together with the deep fried potatoes.
  7. Simmer for additional 5 minutes then serve.