20-Min Pork Adobo with Bok Choy
Tender pork belly braised in a tangy soy-vinegar sauce with black pepper—the soul of Filipino adobo—ready in 20 minutes. Served with wilted bok choy for a complete one-pan dinner.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 28g
Ingredients
- 1 lb pork belly, cubed into 1.5-inch pieces
- ⅓ cup soy sauce
- ¼ cup white vinegar
- 1 tbsp black peppercorns, crushed
- 4 cloves garlic cloves, smashed
- 8 oz bok choy, halved lengthwise
Instructions
- 1
Heat 1 tbsp oil in a large skillet over medium-high heat until shimmering, about 1 minute.
- 2
Add pork belly and sear 2–3 minutes per side until golden brown. Work in batches if needed.
- 3
Pour in soy sauce, vinegar, and 0.5 cup water. Stir in crushed peppercorns and smashed garlic.
- 4
Bring to a simmer, then lower heat to medium and cook uncovered for 10 minutes.
- 5
Nestle bok choy cut-side down into the sauce and cook 3 minutes until wilted and tender.
- 6
Taste and adjust salt and vinegar as needed. Serve immediately with the braising liquid spooned over.
Tools you’ll need
- large skillet or braising pan (12-inch preferred)
- tongs
- wooden spoon
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