Pork Adobo with Oyster Sauce is your classic Filipino adobo made extra special! It’s easy to make in an hour yet turns out so tasty! You’ll love the 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 adobo sa gata and pork ribs adobo with atsuete to adobong dilaw and adobong puti. 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?
Adobo Ingredients
- Pork– I love the deep flavor and velvety texture of pork belly in my adobong baboy, but other cuts such as Boston butt, pork shanks or hocks, pork chops, picnic shoulder, and pork ribs are also great options.
- Seasonings– the Filipino adobo is braised in a mixture of vinegar, soy sauce, and aromatics such as onions, garlic, peppercorns, and bay leaves for a salty and savory taste.
- Oyster sauce– in this pork belly adobo recipe version, a dollop or two of oyster sauce is stirred into the sauce for another layer of flavor.
Pork adobo with oyster sauce cooking process
You can marinate the meat before searing if you like, but I find it unnecessary as the low and slow cooking infuses enough flavor.
- 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. Heat a pan over medium heat. Add pork belly and cook until lightly 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 before adding the soy sauce and water to cook off the strong acid taste.
- 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 simmer until pork is fork-tender and liquid is reduced. If the meat is tender before the sauce is fully reduced, remove the lid and increase the heat to allow quicker evaporation. If the sauce is drying out before the meat is sufficiently tender, add more water in ½ cup increments as needed.
- Add oyster sauce and stir to combine. Continue to cook for 1 to 2 minutes.
- As the flavors of the dish will concentrate as the sauce reduces, season with salt and pepper if needed at the end of cook time to accurately gauge taste.
How to Serve and store
- 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.
