Fiery Adobo (Filipino pork adobo with green chilies and cayenne)

Fiery Adobo

This recipe has been updated and modified from an earlier version originally published in December, 2004.
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 3
Author Connie Veneracion


  • 500 grams pork belly cut into two-inch cubes
  • 8 cloves garlic minced
  • 1/2 teaspoon crushed black pepper
  • 2 finger chilies sliced thinly
  • 1 teaspoon cayenne powder
  • 2 bay leaves
  • 1/4 cup vinegar
  • 1/4 cup dark soy sauce
  • 1/2 cup lechon sauce (store-bought is fine)


  • Spread the pork belly cubes in a wide pan. Add the garlic, pepper, chilies, cayenne and bay leaves.
  • Pour the vinegar over the pork and spices. Bring to the boil. Cook over high heat, stirring occasionally, until the vinegar has been soaked up by the meat.
  • Lower the heat to medium and lightly fry the pork in the fat that it has rendered. Cook until the meat is lightly browned.
  • Pour in the soy sauce. Stir.
  • Set the heat to low. Cover the pan and braise the pork for an hour to an hour and a half or until fork tender (the actual cooking time depends on the quality of the meat). If the liquid dries up before the pork is done, add water, a quarter cup at a time.
  • When the pork is tender and the sauce has dried up, pour in the lechon sauce. Stir. Taste and adjust the seasonings, as needed. Simmer for a few minutes.
  • You may garnish the fiery adobo with chili slices before serving. Best with rice.