Loading...

In a pan, sear the pork belly until it is lightly browned and slightly crisp on the outside. Remove the seared pork belly from the pan and set aside.

In the same pan with the rendered fat, sauté the sliced onion and minced garlic until fragrant.

Add the seared pork belly back into the pan. Toss in the bay leaves and peppercorns.

Pour in the soy sauce. Let it simmer for 2 minutes.

Add the vinegar. Let it simmer for 5 minutes.

Pour in the water. Cover the pan with a lid and cook for 45 minutes until the pork is tender.

To give the adobo a dark and enticing color, add the Lee Kum Kee Premium Dark Soy Sauce. Stir to combine.

If you prefer it a bit sweeter, add the sugar (or to taste). Stir well.

Add the boiled quail eggs for extra protein. Gently mix them into the adobo.

Add the red chilis for a little heat.

The adobo is now ready. Serve hot with rice.


In a pan, sear the pork belly until it is lightly browned and slightly crisp on the outside. Remove the seared pork belly from the pan and set aside.

In the same pan with the rendered fat, sauté the sliced onion and minced garlic until fragrant.

Add the seared pork belly back into the pan. Toss in the bay leaves and peppercorns.

Pour in the soy sauce. Let it simmer for 2 minutes.

Add the vinegar. Let it simmer for 5 minutes.

Pour in the water. Cover the pan with a lid and cook for 45 minutes until the pork is tender.

To give the adobo a dark and enticing color, add the Lee Kum Kee Premium Dark Soy Sauce. Stir to combine.

If you prefer it a bit sweeter, add the sugar (or to taste). Stir well.

Add the boiled quail eggs for extra protein. Gently mix them into the adobo.

Add the red chilis for a little heat.

The adobo is now ready. Serve hot with rice.
