My version of the traditional Filipino dish. This can be prepped well ahead of time, leaving the pork to marinate for at least a couple of hours, the longer the better. Adobo is the name for the marinade. Use either all pork belly or a mix of it plus other pork cuts such as loin and shoulder. Key elements are the use of dark soy sauce, not light, sparkling lemonade, and apple (Pink Lady®, Jazz™, or Pacific Rose™ are ideal). Serve with rice.


Recipe Summary

15 mins
1 hr 15 mins
1 hr
2 hrs 30 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Combine pork belly and pork loin in a large bowl. Toss with 1 tablespoon groundnut oil to coat. Add garlic, ginger, red chile, peppercorns, brown sugar, bay leaves, and cumin. Mix in diced apple, cider vinegar, and soy sauce. Stir to coat the pork. Marinate in the fridge, stirring occasionally, for at least 1 hour.

  • Heat remaining 1 tablespoon oil in a deep pan over medium heat. Melt 1 tablespoon butter in the pan and sprinkle in salt and pepper. Add onion, bell pepper, and mushrooms. Fry until softened, about 5 minutes. Add the pork and marinade; cook until pork starts to brown, about 6 minutes. Stir in lemonade, cornstarch, and bouillon; sauce should cover the pork and vegetables.

  • Reduce heat and simmer, covered, until liquid is reduced and pork is tender but still slightly pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Add the remaining 1 tablespoon butter 10 minutes before pork is finished cooking. Discard bay leaves before serving.

Cook's Notes:

Chicken can also be used instead of pork.

When creating the marinade, you can add more oil, dark soy, or apple cider vinegar to get a nice balance. The pork wants to be very moist but not splashing.

Adding vegetables is optional: onion, bell pepper, broccoli, and shiitake mushrooms work well.

Nutrition Facts

258 calories; protein 12.1g; carbohydrates 14.4g; fat 17g; cholesterol 41.7mg; sodium 682.3mg. Full Nutrition

Reviews (1)

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2 Ratings
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Rating: 4 stars
Over-all I'd definitely make again! Spending time in the Philippines while in the US Navy, I had alot of opportunity to experience and enjoy authentic Filipino food!!! While making this recipe I adjusted ingredients as what seemed necessary to double the recipe however it wasn't a simple x 2. The only pork belly available was uncured "sliced" bacon in 1 lb. packages; I used time ask the meat dept. manager to order some pork belly or use 2 pounds of bacon (if absolutely necessary...) it's a pain to separate into the marinade. The ginger root was only a 2" x 1" piece because my wife doesn't like the flavor of time I'll actually double the root bc the end result was "really" weak on ginger flavor. The cider vinegar and soy sauce (reduced sodium) were initially doubled for the marinade however increased to 1c. of each; next time 3/4c bc 1c makes the marinade "slooshy". I learned groundnut oil is actually "peanut oil" which I actually had. After softening the veggies and browning the meats; everything went into a pre-heated crackpot for the finishing-touch. As with "anything" cooked in a crockpot; the condensation level will have to be monitored & removed. A note concerning the jasmine rice used; although old news for most probably; if the rice is covered in water, gently stirred, water carefully poured-off and repeated until the water is "clear" removing the outer layer of starch; the cooked rice will become "sticky rice" perfectly suitable for this recip Read More