Vinegar-Braised Pork Belly Adobo with Bay Leaves

By AislePrompt Editorial · Published 2026-06-14 · Updated 2026-06-14

A classic Filipino stew featuring tender pork belly simmered in a tangy sauce of vinegar, soy, and garlic with aromatic bay leaves. This Filipino-inspired pork recipe, ready in about 60 minutes, pairs pork belly, white vinegar, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 lb, cut into 2-inch cubes pork belly
• 1/2 cup white vinegar
• 1/3 cup soy sauce
• 3/4 cup water
• 6, crushed garlic cloves
• 3 whole bay leaves
• 1 tsp whole black peppercorns
• 2 tbsp vegetable oil
• 1 small, sliced white onion
• 1 tsp brown sugar

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 1 lb pork belly cubes and sear for 5 minutes until the edges are golden brown.
2. Step 2: Add 6 crushed garlic cloves and 1 small sliced white onion to the pork, sautéing for 2 minutes until fragrant and translucent.
3. Step 3: Pour in 1/2 cup white vinegar and 1/3 cup soy sauce, then add 3/4 cup water, 3 bay leaves, 1 tsp whole black peppercorns, and 1 tsp brown sugar. Stir to combine.
4. Step 4: Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 40 minutes, stirring occasionally, until the pork is tender and the sauce has thickened and coats the meat.