Keto Pork Belly Adobo
⏲ ~78 min total · prep 12 · cook 66 · 4 servings
Recipe Lab · 2026-09-30 · Developed with AI assistance, human-reviewed · Photos: original, AI-generated with real-dish reference
Adapted from Wikibooks Cookbook, Adobo Chicken (Philippine) (CC BY-SA 4.0 (verified via footer link on the source page)).
Ingredients
- 2 lb pork belly, cut into 2-inch chunks
- 1/3 cup white vinegar
- 1/3 cup soy sauce or tamari
- 6 cloves garlic, lightly crushed
- 1 tsp whole black peppercorns, cracked
- 2 bay leaves
- 1 cup water
- 2 tbsp avocado oil
- 2 green onions, sliced thin
Nutrition
Calculated from USDA FoodData Central reference values, per serving (serves 4.0).
| Per serving | |
|---|
| calories kcal | 1261 |
| protein g | 23 |
| fat g | 127.3 |
| carbs g | 3.2 |
| fiber g | 0.5 |
| net carbs g | 2.7 |
Instructions
- Toss the pork belly chunks with the soy sauce, garlic, and peppercorns in a 4-quart pot and let them sit for 15 minutes at room temperature.
- Add the vinegar, water, and bay leaves, set the pot over medium-high heat, and bring it to a boil. Drop the heat to keep a lazy simmer, cover partway, and cook 45 to 50 minutes, until a fork slides into the meat with no resistance.
- Lift the pork out with a slotted spoon and set it on a plate. Simmer the braising liquid uncovered over medium heat until it reduces to about half a cup and turns glossy, 10 to 12 minutes.
- Heat the oil in a 12-inch skillet over medium heat and lay the pork belly pieces in. They will release enough of their own fat to finish the job, so sear them on two or three sides until deep brown and crackly, 6 to 8 minutes total. Step back when they go in, because the fat spits.
- Pull the skillet off the heat, pour in the reduced sauce, and toss the pieces until every one is coated and sizzling.
- Scatter the green onions over the top and serve hot, over cauliflower rice if you want the traditional plate without the carbs.
Why this recipe works
- Marinating: Marinating the pork in soy sauce and garlic before heating allows the seasonings to penetrate deep into the meat fibers.
- Braising: Simmering the meat in the vinegar and water mixture breaks down connective tissue resulting in a tender texture.
- Searing: Searing the pork in oil at the end creates a crispy texture that contrasts with the soft interior.
Tips
- Use a heavy skillet for searing. A heavy-bottomed pan ensures even heat distribution for a consistent crispy texture.
- Watch the liquid level. The vinegar evaporates quickly so keep an eye on the pot during the simmer.
- Adjust seasoning at the end. Soy sauce adds salt so taste the sauce before adding extra seasoning.
- Use a slotted spoon. Remove the pork with a slotted spoon to keep the braising liquid in the pot.
Serving
Serve the pork over cauliflower rice for a low-carb version of the traditional Filipino dish. The savory sauce pairs well with steamed green beans or roasted asparagus. For a heartier meal, place the pork on a bed of sautéed spinach or kale. A squeeze of fresh lime juice brightens the rich flavors of the pork belly. This dish works well with roasted vegetables or a simple cucumber salad to cut through the richness.
Storage
Store leftover pork in an airtight container in the refrigerator for up to four days. The flavors actually improve after a day as the meat absorbs more of the sauce. To freeze, place the pork in a freezer-safe bag or container and keep it for two to three months. Reheat the meat gently in a pan with a splash of water or broth to prevent drying out.
Variations
- Chicken Thighs: Swap the pork belly for bone-in chicken thighs for a leaner option.
- Apple Cider Vinegar: Replace white vinegar with apple cider vinegar for a slightly sweeter and tangier profile.
- Coconut Aminos: Use coconut aminos instead of soy sauce for a gluten-free alternative with a lower sodium content.
FAQ
- Can I cook this in a slow cooker? Yes you can brown the pork first then transfer everything to a slow cooker for four hours on low.
- Can I skip the searing step? You can skip the sear but the final dish will lack the crispy texture and deeper flavor.
- How do I make this spicy? Add sliced bird's eye chilies or a splash of chili oil to the simmering liquid.
- Is this recipe keto friendly? This dish is keto friendly as pork belly is high in fat and the sauce uses minimal carbs.
- Why did my pork turn gray? Pork belly often turns gray during the braising process which is normal and does not indicate spoilage.
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Nutrition is calculated per serving from USDA FoodData Central reference values (embedded table); trace ingredients with negligible macros are excluded. Figures are estimates for informational purposes. As an Amazon Associate and affiliate partner, Keto Food Ideas earns from qualifying purchases at no additional cost to you.
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