Adobo-Braised Pork Belly with Garlic and Bay Leaves

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

Tender pork belly slowly braised in a tangy soy-vinegar sauce infused with garlic and fragrant bay leaves. This Filipino-inspired pork recipe, ready in about 75 minutes, pairs pork belly, soy sauce, white vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 pounds pork belly
• 1/3 cup soy sauce
• 1/3 cup white vinegar
• 6 cloves, crushed garlic cloves
• 1 tsp whole black peppercorns
• 3 bay leaves
• 1 cup water
• 1 tbsp brown sugar
• 2 tbsp vegetable oil

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Instructions

1. Step 1: Cut 1.5 pounds pork belly into 2-inch chunks, then heat 2 tbsp vegetable oil in a large pot over medium heat. Add pork belly pieces and sear for 5 minutes until the edges are golden and slightly crispy.
2. Step 2: Add 6 crushed garlic cloves to the pot and sauté with the pork for 1 minute until fragrant but not browned.
3. Step 3: Pour in 1/3 cup soy sauce, 1/3 cup white vinegar, and 1 cup water. Stir gently to combine.
4. Step 4: Add 3 bay leaves, 1 tsp whole black peppercorns, and 1 tbsp brown sugar to the pot. Bring the mixture to a boil over medium-high heat.
5. Step 5: Reduce heat to low, cover partially, and simmer for 1 hour until pork belly is tender and the sauce has thickened slightly, stirring occasionally.
6. Step 6: Remove bay leaves before serving. Serve hot with steamed rice to soak up the rich adobo sauce.