Pork Adobo – Delishar | Singapore Cooking, Recipe, and Lifestyle Blog

This is my first dish using Le Creuset Round French Oven and I was absolutely happy with the result! The French oven seared the meat beautifully, and the tight fitting lid sealed in all the flavours as the meat braised in the glorious marinade. The husband planted a big kiss after his meal, which as always, meant that it was a really good meal. Even the kids requested for me to make the same dish again for dinner the next day. Husbands may lie, but kids don’t. :p

I have to admit that I was initially worried about discolourations or staining the French oven due to it’s white interior. Plus searing the meat with a little sugar in the marinate means there is going to be some charring involved. That doesn’t mean it’s a bad thing, when such things happens it adds a whole new depth of flavour and goodness to the dish. But that may also mean sticking to the pan like super glue.

However, my concerns were all debunked! A little of the marinade and very little effort was used to scrape off the goodness left on the bottom of the pan after searing the meat. Washing it was a breeze, there was no discolourations, and it looks like it was spanking brand new. It looks so good, and cooks so well, I could kiss it. But the husband will be jealous. I already in love with Le Creuset’s products but cooking with their French oven made me fall in love with it all over again. 

Enz F of PinoyKusinero kindly shared with me his recipe of Adobo Kangkong, which essentially is kangkong in the same adobo marinade. So being the lazy efficient me, I made a meal complete with vegetables (kangkong) in one pot. So this is essentially a one pot meal, if you do not consider the rice cooked effortlessly in the rice cooker. If you prefer using chicken, here my recipe for Adobo Chicken. 🙂

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pork Adobo 4

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Pork Adobo Process

Adobo Pork

Sharon of Delishar

  • 1 rack of baby back ribs about 1.2kg, cut half length wise and cut into individual rib
  • 1/2 cup apple cider vinegar
  • 1/3 cup soy sauce
  • 1/3 cup water
  • 1 tbsp whole black peppercorn
  • 2 tsp brown sugar
  • 1 medium onion sliced into wedges
  • 6-8 cloves garlic lightly smashed
  • 3 bay leaves
  • 1/4 cup water
  • Salt to taste
  • Cooking oil for searing
  • Bunch of kangkong cut into 2 inch pieces
  • Marinate pork ribs in all the above ingredients except kangkong, 1/4 cup water, salt and cooking oil.

  • Allow to marinate for 4-25 hours.

  • When ready, remove meat from marinade and blot dry.

  • Reserve the marinade for braising!

  • Heat oil in dutch oven until oil is shimmering but not smoking.

  • With high heat, sear both sides of the ribs.

  • Do it in batches so as to not over crowd.

  • Remove ribs when done and set aside.

  • Turn off heat, and use kitchen towel to remove all the oil in the pan.

  • Turn on heat to medium, and add in about 1/4 cup of water of marinade.

  • Use a spatula to scrape the charred bits on the bottom of the pot.

  • Add all of the marinade and add the ribs and jus back into the dutch oven.

  • Bring to a boil, and reduce heat to low.

  • Cover and allow to simmer for 45 minutes.

  • Remove cover, add kangkong stir a little.

  • Cover and allow to cook until vegetable is wilted. (about 3 minutes)

  • Fish out all the kangkong, and set aside.

  • Turn the heat up to high and allow the sauce to reduce until desired consistency.

  • Season with salt if needed.

  • Serve over steamed white rice.

pork adobo 1

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Pork Belly Adobo (Paleo, Keto, Whole30) – Delishar

Been trying to get back into the grove of eating better after falling off the wagon while we were in the USA. At the same time, trying to modify familiar Asian flavours to be compliant. To be honest, it’s not all that hard when you have the knowledge on how to substitute seasoning sauces. 

We love adobo at the Kay household. It’s difficult not to, given the serious seasonings that go into such a simple dish that produces an end product with deep flavours. You don’t have to brown your meat like I did, but browning the meat on its own without the marinade brings it to another dimension. 

Let the marinade cook down into a glaze, allow the meat to absorb all the flavours. Do it on a very low fire, but keep an eye out to make sure it doesn’t dry out and burn. Add water if necessary. Serve it with cauliflower rice for a complete meal. Use bone-in chicken thighs if you do not eat pork. Here’s how you make it.

First, slice the pork belly into bite size pieces, and marinate in seasonings and spices. Marinate for 4-24 hours.

Remove pork belly from marinade, and reserve marinade.

In a pan over medium heat, render fat of pork belly and allow it to brown. No extra oil is needed.

Once browned, add in the reserved marinade. Lower heat to cook for 30-40 minutes until sauce has been fully absorbed. 

Pork Belly Adobo


Serves 4 as a side

  • 1 kg pork belly sliced into bite size
  • 1/2 cup apple cider vinegar
  • 1/3 cup tamari / coconut aminos
  • 1 cup water
  • 1 tbsp whole black peppercorn
  • 3-4 bay leaves
  • 6 cloves garlic smashed
  • 1/2 yellow onion sliced
  • Cilantro for garnish
  • Place all the ingredients into a container.

  • Allow to marinate for 4-24 hours.

  • Remove pork belly from marinade.

  • Reserve marinade.

  • Heat a pan over medium heat, brown pork.

  • Once browned, add in the reserved marinade.

  • Turn heat to low, cover, and allow to cook until tender and marinade absorbed.

  • Check every now and then to make sure it doesn’t dry up and burn.

  • Garnish with cilantro and serve.

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