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Browned Pork Adobo
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How to Cook Browned Pork Adobo

Browned pork adobo is a rich, savory Filipino dish where tender pork is simmered in a tangy soy-vinegar sauce, then fried to perfection for an irresistible depth of flavor.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Pork Recipe
Cuisine: Filipino
Keyword: braised pork adobo, browned pork adobo, pork adobo
Servings: 6 servings
Calories: 342kcal
Author: Manny

Ingredients

  • 1 kilo pork belly cut into 2 inch cubes
  • 1 head garlic crushed and peeled
  • 1 Tbsp. black peppercorns crushed
  • 1 pc laurel leaf or bay leaf
  • 1/2 cup vinegar
  • 3 Tbsp. soy sauce
  • 4 Tbsp. cooking oil
  • 2 cups water

Instructions

How to Cook Browned Pork Adobo:

  • Combine the pork belly, garlic, peppercorns, and laurel leaf in a pot.
  • Pour water just enough to cover the pork and simmer until pork is tender.
  • Pour in vinegar and a pinch of salt then continue simmering until the broth is thickened.
  • Pour the broth into a bowl and set aside leaving the pork in the pot.
  • Add oil to the pork and fry until the meat is brown and the fat is slightly toasted.
  • Pour in soy sauce and stir cook for a few minutes.
  • Return the broth to the meat and let simmer for 1 minute.
  • Serve hot with ordinary cooked rice or java rice

Notes

Cooking Tips:

Choose the Right Cut of Pork for Maximum Flavor

For the best browned pork adobo, use pork belly or pork shoulder as they have the perfect balance of meat and fat. The fat renders during cooking, adding depth to the sauce while keeping the meat juicy and tender. Leaner cuts like pork loin can dry out, so if using them, add a bit of extra oil for moisture.

Let the Vinegar Cook Off Before Stirring

When adding vinegar, allow it to simmer uncovered for a few minutes without stirring. This helps cook off the strong acidic taste and allows the flavors to blend seamlessly into the dish. Stirring too soon can result in a harsh, overpowering sourness that doesn’t mellow into the rich, savory sauce.

Brown the Pork Properly for a Deeper Taste

After simmering, fry the pork in its own fat or a bit of oil until it develops a deep golden-brown crust. This caramelization intensifies the umami flavors and gives the dish a more robust, restaurant-quality taste. Be patient and avoid stirring too much—let the meat sear properly before flipping for the best results.