Pork Belly Adobo Class

Chef Tucker
Cook time: 120 minutes
Servings: 2
Difficulty: Intermediate
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Before you start

  1. Homework: The night before cooking
  2. Thinly slice 10 cloves of garlic.
  3. Combine: soy sauce, oyster sauce, sugar, all of the sliced garlic, and 2 teaspoons of black pepper in a bowl and whisk together. This is your pork belly marinade.
  4. Remove some of the fat cap on the pork belly and reserve to render when cooking..
  5. Cube the pork belly into small 1⁄2 inch to 1 inch chunks.
  6. Toss the pork belly chunks into the marinade and refrigerate until the next day.

What you'll learn

  • Discover the art of rendering the fat cap for additional richness and browning the pork belly to perfection.
  • Master the art of cooking perfectly soft-boiled eggs and fluffy rice with aromatic bay leaves.
  • Learn the magic of combining soy sauce, oyster sauce, sugar, garlic, and black pepper to create a delectable marinade for the pork belly.

Mise En Place

Chopping Board
Slotted Spoon
Saute Pan
Wooden Spoon
Large Pot with Lid

Shopping List

Pork belly, 1 lb

Rice, 1 cup

Chicken stock, 3 cups

Bay leaves, 8x

White vinegar, 8 tbsp

Yellow onion, 1x

Eggs, 3x

Water, 1 cup

Baking soda, 1 tbsp

Lime, 1x

Scallions, ½ bunch

Ground black pepper, 1 tsp

For the Marinade

Soy sauce, 4 oz

Oyster sauce, 2 tbsp

Sugar, 2 tsp

Ground black pepper, 2 tsp

Garlic cloves, 10x


  1. Bring a small pot of water up to a boil. Add a tablespoon of baking soda. Drop the three eggs in and set a 6 minute timer. (Tuck Tip: older eggs peel better than brand new eggs.)
  2. Prepare an ice bath. Add some ice cubes to a bowl and just cover with water.
  3. Julienne the onion.

How to cook

  1. In your cast iron pan, render the trimmed fat cap from the pork belly over medium low heat. Splatter warning!
  2. With a slotted spoon, remove the pieces of pork belly once rendered. We only need two tablespoons of rendered fat.
  3. Remove the pork belly pieces from the marinade, but save the marinade to incorporate later.
  4. In the rendered pork fat, over medium to medium high heat, start to brown the pork belly. Be careful, the sugar and garlic in the marinade can burn easily.
  5. Once browned, remove from the pan with a slotted spoon and set aside.
  6. In the same pan, add the julienned onions and start to sweat them.
  7. Once softened, add the pork back into the pan. Add the reserved marinade. Add 2 cups of chicken stock and one cup of water. Add in 6 of the bay leaves. Add in the white vinegar and a teaspoon of black pepper! Stir it well.
  8. Let simmer for about 20 minutes, until the pork belly is tender.
  9. In a small pot with a lid, combine 1 cup of rice with 1 cup of chicken stock, 1 cup of water, and 2 bay leaves.
  10. Bring up to a boil over medium high heat and then reduce to a low simmer and cover for about 15 minutes or until the liquid has completely absorbed. Fluff with a fork. Remove the bay leaves.
  11. Peel the soft boiled eggs and slice in half.
  12. Chop the scallions.
  13. Slice the lime.
  14. Plate the pork belly over some rice. Add an egg and top with some sauce. Garnish with lime and scallions!

From the chef

Chef Tucker here! I wanted to highlight one of the signature dishes of the Philippines… Adobo! I’ve got all the hot tips and tricks to make this the most flavor packed adobo you’ve ever made! Our focuses here are proper meat cookery, Filipino inspired flavors, and building community. 🇵🇭

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