Adobong Bisaya (Visayan Crispy Fried Pork Adobo)
Adobong Bisaya transforms traditional Filipino adobo into a textural masterpiece. Pork belly cubes are first braised in vinegar, garlic, and aromatics until fork-tender, then fried until golden-crisp. Unlike standard adobo where meat remains in its sauce, this Visayan variation separates the elements – crispy pork served alongside a reduced braising liquid that becomes a rich dipping sauce. The method creates perfect contrasts: crispy exterior giving way to succulent meat, complemented by a concentrated sauce that balances tangy, savory and slightly sweet notes. It's comfort food elevated through technique rather than complexity.
Ingredients
- 700 g pork belly liempo, cut into 1-inch cubes
- 2 tablespoons neutral oil plus more for frying
- 8-12 garlic cloves peeled and lightly smashed
- 1 tablespoon black peppercorns
- 2 cups water
- 1 cup white or coconut vinegar
- 2 tablespoons salt
- 2-3 bay leaves
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar optional
Instructions
Step 1: Braise the Pork
- Heat 2 tablespoons of oil in a large pot over medium-high heat. Add garlic and black peppercorns, cooking until fragrant, about 3 minutes. Add the cubed pork belly, water, vinegar, salt, and bay leaves. Bring the mixture to a boil, then reduce heat to maintain a gentle simmer. Cover the pot and cook until the pork is tender, approximately 20-30 minutes.
Step 2: Prepare the Adobo Sauce
- Once the pork is tender, remove it from the braising liquid and set aside. To the remaining liquid in the pot, add soy sauce and brown sugar (if using). Increase heat to medium-high and cook, stirring frequently, until the sugar dissolves and the liquid reduces by half, reaching the consistency of a thin gravy. Remove from heat and set the sauce aside.
Step 3: Fry the Pork
- Pour neutral oil into a frying pan to a depth of about ½-inch. Heat the oil over medium-high heat to a temperature between 350-375°F. Working in batches if necessary to avoid overcrowding, fry the braised pork until golden brown and crispy on all sides. Since the pork is already cooked, the goal is to achieve a crispy exterior without drying out the meat. This should take about 3-4 minutes total if your oil is at the proper temperature.
- Transfer the fried pork to a paper towel-lined plate to drain excess oil.
Step 4: Serve
- Arrange the crispy fried pork on a serving plate. Serve with steamed white rice and the reduced adobo sauce on the side. Diners can either dip their pork into the sauce or drizzle it over their rice and meat according to preference.
Tips from Lola's Kitchen
- For extra crispy pork: Pat the braised pork dry with paper towels before frying. This removes excess moisture and helps achieve a crispier exterior.
- Temperature matters: Maintain your oil temperature between 350-375°F. Too hot, and the pork will burn before crisping; too cool, and the pork will absorb excess oil and become greasy.
- Season your sauce: Taste your reduced sauce before serving and adjust the salt, soy sauce, or sugar as needed to achieve your preferred balance of flavors.
- Let it rest: Allow the fried pork to rest on paper towels for 1-2 minutes before serving. This helps maintain the crispy texture.
- Don't overcrowd: Fry in batches if necessary to ensure each piece of pork has room to crisp properly.
- Save the fat: The rendered pork fat from braising can be saved and used for cooking other dishes for added flavor.
Tried this recipe?Let us know how it was!