Pork Adobo with Oyster Sauce

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.

Pork Adobo with Oyster Sauce

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?

cubed pork belly in a white bowl with a cutting board with chopped onions and garlic on the side

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

chopped garlic, onions, vinegar, soy sauce, oyster sauce, and cubed pork on a wooden board

Adobo Ingredients

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.

Adobong Baboy with Oyster Sauce in a white serving bowl

Cooking Tips

  • 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.

Pork Adobo with Oyster Sauce over steamed rice on a white plate

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.

Did you make this? Be sure to leave a review below and tag me @Lambingan on Facebook and Instagram!

Pork Adobo with Oyster Sauce in a white serving bowl with a bowl of rice on the side
4.13 from 8 votes

Pork Adobo with Oyster Sauce

Pork Belly Adobo with Oyster Sauce is a delicious medley of sweet and savory flavors you’ll love with steamed rice. It’s so easy to make and sure to be a family favorite.

Ingredients

  • 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

Instructions

    • 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.

Notes

  • 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.

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