Savannah-Style Pork Adobo with Calamansi

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Classic Filipino adobo featuring slow-cooked pork belly in a tangy vinegar-soy glaze, brightened with fresh calamansi citrus. This Filipino recipe, ready in about 100 minutes, pairs pork belly, soy sauce, vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

Prep: 15 min Cook: 85 min Serves 4 Filipino cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Trim excess fat from pork belly and cut into 1-inch cubes. Heat coconut oil in a heavy pot over medium heat, then sear pork cubes for 4 minutes until browned on all sides.
  2. Step 2: Add minced garlic and black peppercorns, stirring for 1 minute until fragrant. Pour in soy sauce, vinegar, and water, then add bay leaves.
  3. Step 3: Bring to a simmer, cover, and cook for 1 hour until pork is fork-tender. Uncover and simmer for 15 minutes more to thicken sauce.
  4. Step 4: Squeeze juice from 2 calamansi halves into the pot, then cut the third calamansi into wedges for garnish.
  5. Step 5: Remove bay leaves and serve hot with steamed rice, garnishing with calamansi wedges and extra sauce.

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