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Adobong Sili with Pork and Tinapa

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 1 hour 15 mins
  • Total Time: 1 hour 30 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Filipino


Indulge in the unique flavours of Adobong Sili with Pork and Tinapa, a dish that blends tradition with a modern twist. Discover the perfect balance of savory pork, smoky tinapa, and gentle heat from green chillies.



Units Scale
  • 600 g pork belly, cut into bite-sized pieces
  • 200 g boneless smoked fish or tinapa, cut into bite-sized pieces
  • 10 large green chillies (Shishito, Korean, or Anaheim), sliced
  • 1 whole garlic, minced
  • 1/3 cup cane vinegar
  • 1/3 cup Filipino soy sauce
  • 1 tbsp sugar
  • 1 tsp cornstarch
  • 4 bay leaves
  • 1 tbsp black peppercorn
  • water
  • oil


  1. In a wok, sauté garlic in oil until golden brown. Set aside.
  2. Fry pork belly until browned. Add water, vinegar, soy sauce, peppercorns, bay leaves, and sugar.
  3. Simmer until pork is tender, around 45 minutes.
  4. Drain the liquid and heat up a separate wok, add oil then fry the pork again until crisp on the edges.
  5. Add chillies and cook for 5 minutes.
  6. Add smoked fish and stir to combine.
  7. Mix cornstarch with drained liquid and pour into the wok. Simmer for an additional 5 minutes.
  8. Serve hot and enjoy!