Filipino pork adobo
Chunks of pork belly cooked slowly in vinegar, garlic and tamari until meltingly tender with a sticky sauce.
- Time1 hr 30
- LevelEasy
- Costabout £2.30 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the pork, garlic, tamari, vinegar, water, bay leaves and peppercorns in a heavy pan. Bring to the boil.
- 2
Cover and simmer very gently for 1 hour, until the pork is tender.
60 min - 3
Lift the pork out with a slotted spoon. Boil the sauce hard for 10 minutes with the sugar until it thickens.
10 min - 4
Cook the rice following the packet instructions.
- 5
Return the pork to the pan and turn it in the sauce for 3 minutes, until every piece is sticky and shiny.
3 min - 6
Serve with the rice and spoon over the sauce.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.