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?
Tips on How to Make Pork Adobo with Oyster Sauce
- I love the melt-in-your-mouth-tenderness of pork belly after a long braise. You can swap a leaner cut such as pork shoulder, chops or spare ribs if you want to trim down the fat.
- 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. Make sure to pat dry the pork well so they’ll sear properly and not cook in their steam. 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.
What do you Serve with Adobo
Or serve it with sinangag and sunny side up eggs for a heart adosilog breakfast. Enjoy!
Pork Adobo with Oyster Sauce
- 2 pounds pork belly, cut into 1 1/2-inch cube
- 1 onion, peeled and chopped
- 6 cloves garlic, peeled and minced
- 1 cup palm vinegar
- 1/4 cup soy sauce
- 1 cup water
- 2 bay leaves
- 1/2 teaspoon peppercorns
- 1/4 cup oyster sauce
- salt to taste
- In a pan over medium heat, add the pork belly and cook, turning as needed, for about 3 to 5 minutes or until browned and begins to render fat.
- Add onions and garlic and cook until softened.
- Add vinegar and bring to a boil, uncovered and without stirring, for about 2 to 3 minutes.
- Add soy sauce and water. Bring to a boil, skimming any scum that floats on top.
- Add bay leaves and peppercorns.
- Lower heat, cover, and cook until meat is fork-tender and liquid is reduced.
- Add oyster sauce and continue to cook for about 1 to 2 minutes.
- Season with salt if needed. Serve hot.