Extremely Spicy Pork Adobo na Tuyo

Ingredients

• 907 g (2 lb)pork belly, cut into serving pieces
• 1ghost pepper
• 10 ml (2 teaspoons)whole peppercorns
• 6 clovesgarlic, crushed
• 6dried bay leaves
• 12Thai chillies
• 120 ml (½ cup)soy sauce
• 60 ml (¼ cup)white vinegar
• 480 ml (2 cups)beef broth

Instructions

1. 1

   Marinate the pork

   Put the pork, soy sauce, peppercorns and garlic in a bowl and mix well. Cover with cling film and refrigerate for at least 3 hours.

2. 2

   Brown the pork

   Heat a pan on the hob. Once hot, add the pork and its marinade, then cook until the pork browns.

3. 3

   Add the broth

   Pour the beef broth into the pan and bring it to the boil.

4. 4

   Cook the chillies

   Add the ghost pepper and Thai chillies. Cover the pan and cook over medium heat for 15 minutes.

5. 5

   Simmer until tender

   Add the bay leaves and vinegar and bring the liquid to the boil. Stir, cover the pan and cook for 40 to 60 minutes, or until the pork is tender. If the liquid dries up before the pork is tender, add more broth or water.

6. 6

   Reduce the liquid

   Remove the lid and continue cooking until the liquid has completely evaporated. Cook a little longer over low to medium heat, until oil is released from the pork.

7. 7

   Serve the adobo

   Transfer the pork to a serving plate. Serve as pulutan or as a main dish with warm rice.

8. 8

   Share and enjoy

   Share and enjoy.

What is adobo na tuyo?

Filipino adobo is commonly made by simmering meat with seasonings such as vinegar, soy sauce and garlic. In this dry-style version, the liquid is cooked away at the end rather than left as a sauce.

Pork belly makes this version especially rich, while the ghost pepper and Thai chillies give it intense heat. It can be served as pulutan, food enjoyed alongside drinks, or as a main with rice.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1226 calories, 26g protein, 7g carbs, 121g fat.

Pork belly supplies most of the fat and protein, while the soy sauce and broth contribute sodium; the rice served alongside would add most of the plate’s carbohydrates. Serve with a moderate portion of warm rice and add vegetables to round out the meal.

The marinade and main ingredients

Pork belly: its layers of meat and fat suit the long simmer and final cooking in the rendered oil. Cutting it into serving pieces helps make it easier to cook and serve.

Soy, garlic and peppercorns: these go into the marinade with the pork, so the meat gets seasoned before it reaches the pan. Give it at least 3 hours in the fridge.

Chillies: the recipe uses both one ghost pepper and 12 Thai chillies, so expect a very hot dish. Handle them carefully and avoid touching your face.

Why the liquid is added in stages

Beef broth goes in after the pork has browned, providing liquid for the covered simmer. The ghost pepper and Thai chillies are added before this stage, while the bay leaves and vinegar go in later.

Adding vinegar after the first 15 minutes keeps the recipe’s sequence intact. Bring the liquid back to the boil before covering the pan for the longer simmer.

Getting the texture right

Tenderness first: cook the pork for 40 to 60 minutes after adding the bay leaves and vinegar, checking whether it is tender. The recipe allows extra broth or water if the pan dries before the meat is ready.

Dry finish: once the pork is tender, uncover the pan and let the liquid evaporate completely. Continue briefly over low to medium heat so oil comes out of the pork; keep an eye on it as the liquid disappears.

Timing the cooking

The stated total time is 240 minutes, including at least 3 hours for marinating. The simmer itself takes 40 to 60 minutes, followed by the uncovered reduction.

Start the marinade well ahead of serving. The final reduction time depends on how quickly the liquid evaporates, so use the pan’s contents—not just the clock—as your cue.

Serving the pork

Warm rice is the suggested accompaniment when serving this as a main dish. Its mild flavour makes a simple contrast to the salty, rich pork and hot chillies.

For pulutan, serve it as part of a spread and let guests choose how much chilli they want on their plate. The dish is also filling enough to serve in smaller portions alongside other food.

Recipe notes & tips

• Marinate the pork for at least 3 hours in the refrigerator.
• Use a pan large enough to hold the pork and marinade without crowding.
• Wear gloves when handling the ghost pepper and Thai chillies, and wash your hands and utensils afterwards.
• Keep the heat moderate during the covered simmer and check that the liquid has not dried up before the pork is tender.
• Watch the pan closely during the final reduction, when the liquid is almost gone.

Variations

• Adjust the heat: use fewer Thai chillies for a milder version.
• Skip the ghost pepper: leave it out if you want less intense heat.
• Use more broth: add some during the simmer if the pan dries before the pork is tender.
• Serve with vegetables: add a vegetable side alongside the warm rice.
• Make it a pulutan spread: serve smaller pieces with other dishes for sharing.

Common mistakes to avoid

• Short marinating: the recipe calls for at least 3 hours; refrigerate the pork for that long before cooking.
• Rushing the simmer: the pork may not be tender; cook it for 40 to 60 minutes and check before reducing.
• Letting the pan dry too soon: add more broth or water if the pork is still firm.
• Covering during the reduction: remove the lid so the liquid can evaporate completely.
• Leaving the pan unattended at the end: stay nearby as the liquid disappears to avoid scorching the pork.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 3 days. Reheat thoroughly in a pan over a moderate heat, adding a small splash of water if needed; you can also freeze portions for up to 3 months.

Frequently asked questions