Adobo Pampango Recipe


  • 1kg Pork Belly (big chunks)
  • 1 liter White Vinegar
  • 300g Crushed garlic
  • 10g Black peppercorn
  • 5 pcs Bayleaf
  • 1 tsp. Salt
  • 3 pcs. White onion puree
  • cups Water

Cooking Instructions:

  1.  Marinate and mix all ingredients overnight. Place it on large pot then boil for 10 minutes and simmer for 1 hour or until tender.
  2. Remove oil from adobo fat, and fry skin of adobo belly chunks into adobo oil until golden brown.
  3. Toss again into remaining sauce and serve immediately.

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