Pork belly adobo from Cook Real Hawai'i (page 155) by Sheldon Simeon and Garrett Snyder

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Notes about this recipe

  • meginyeg on March 31, 2026

    This was good. We will make it again.

  • dmdmdmmm on February 14, 2026

    I have made this dish so many times it is legit my go-to adobo recipe. And i’m filipino!!! I love it! The best adobo

  • Ishie1013 on July 12, 2024

    I made this for my boyfriend, and we both scarfed it up, very much enjoying it. I brought home leftovers and my roommate liked it so much that she requested I make it again this week, which I did, and it was just as good. The cold tomatoes with the hot pork belly feel like it will make a strange combination, but the two really complement each other. I used standard cherry tomatoes the last time and mixed color snacking tomatoes this time, with equally great effect. Used leftover sushi rice as the base.

  • bernalgirl on July 07, 2022

    This is a delicious adobo sauce! All pork belly seemed too rich so I added a pound of diced pork shoulder and it was perfect. I browned the pork belly first, then the pork shoulder, keeping them separate. I braised the pork shoulder for 20 minutes before adding the pork belly based on the texture he suggested for the pork belly, and there was plenty of sauce and it came out beautifully. There was a LOT of oil after browning all that meat, so I drained off all but a few tablespoonful. Great with white rice and those cherry tomatoes.

  • Kduncan on February 03, 2022

    We really enjoyed this dish, and it wasn't much harder then a stir fry to make. Will definitely be making this again.

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