Notes

1. Pork belly – The go-to cut for adobo, pork belly is loved for its fat content, which keeps the meat tender and flavorful. If you’re looking for an alternative, pork shoulder works just as well.
2. Garlic – No Filipino adobo is complete without garlic! Personally, the more garlic I add, the tastier my adobo turns out. To maximize its flavor, crush the garlic with a mortar and pestle or the flat side of a knife before cooking.
3. Dried bay leaves – Also known as laurel leaves, these are essential for adobo. While dried bay leaves are more accessible, fresh ones work wonderfully too if you have them.
4. White vinegar – A staple in adobo recipes. If you don’t have white vinegar on hand, cane vinegar or rice vinegar are excellent substitutes.
5. Soy sauce – I always stick to Filipino soy sauce for its authentic flavor. Using other brands might alter the dish’s traditional taste.
6. Peppercorn – Whole peppercorns are ideal for adobo, but you can use cracked or ground pepper if that’s what you have.
7. Onion – While not always included in classic recipes, I find onions enhance the dish’s flavor. Feel free to use red, yellow, or white onions, finely chopped, for this recipe.
8. Sugar – Adding a teaspoon of sugar can give your adobo a delightful hint of sweetness. I personally love how it balances the savory and tangy flavors!