Pork Adobo with Oyster Sauce is your classic Filipino adobo made extra special! It’s easy to make yet so tasty! You’ll love melt-in-your-mouth tender pork belly and sweet and savory sauce with steamed rice.
We have 20-plus adobo varieties already on the blog, and I am excited to add another one to the list. You can never have too many adobo recipes, right? Especially when it’s made extra yummy with the sweet and savory flavors of oyster sauce!
There are so many ways to prepare this classic Filipino stew, from adding coconut milk, atsuete or turmeric to replacing the soy sauce with salt or fish sauce. Every version has its own delicious flavor profile, it’s pretty hard to nail down a favorite.
But why pick one when you can make them ALL?
Cut of Meat to Use for Adobong Baboy
I love the deep flavor and velvety texture of pork belly in my adobo, but this list of cuts below are also great options.
- Boston butt
- Pork shanks or hocks
- Pork chops
- Picnic shoulder
- Baby back or spare ribs
- The Filipino adobo is braised in a mixture of vinegar, soy sauce, and aromatics such as onions, garlic, peppercorns, and bay leaves. While these are the standard, other ingredients such as sugar, liver spread, boiled eggs, and potatoes are sometimes added for variety.In this pork belly adobo version, a dollop or two of oyster sauce is stirred into the sauce for another layer of flavor.
- Cut the meat in uniform size to ensure even cooking. To make slicing easier, freeze the pork belly for about 8 to 10 minutes or until slightly firm.
- Browning the meat adds depth of flavor. Pat the pork dry to ensure a good sear. Do not overcrowd the pan and use a wide pan or cook in batches as necessary.
- The recipe uses palm vinegar (Filipino brand); if you’re substituting white distilled, which has a stronger taste, you might need to adjust the amount. To cook off the vinegar taste, allow it to boil, uncovered and without stirring, for a good few minutes before adding the soy sauce and water.
- As the flavors of the dish will concentrate as the sauce reduces, season with salt if needed at the end of cook time to accurately gauge taste.
How to Serve
- Serve for lunch or dinner with steamed rice and a side of atchara or pickled mangoes to cut through the richness and add a contrast of flavor. Or enjoy for breakfast with sinangag and sunny side up eggs as hearty adosilog.
- Adobo makes great leftovers and will keep in the refrigerator for up to 3 days or in the freezer for up to 3 months. Allow to cool completely and transfer into an airtight container or resealable bag.
- To reheat, place in a saucepan with a splash of water if needed and heat over low heat to an internal temperature of 165 F.