1.36 kg pork belly slab cut ½ inch thick
1 head garlic pressed and finely chopped
1 tablespoon peppercorns
NaN pieces bay leaves Laurel leaves
1 tablespoon garlic powder
salt to taste
ground black pepper to taste
olive oil for frying
3 tablespoon soy sauce or coconut aminos
1 tablespoon worcestershire sauce
4 tablespoons soy sauce
1 tablespoon worcestershire sauce
235 g chicken bone broth or beef broth
3 tablespoon apple cider vinegar
1 teaspoon Sukrin Gold optional
1 teaspoon toasted garlic minced
fresh parsley minced


  1. Wash pork belly slices with cold running water and pat dry with paper towel. Season with salt, ground black pepper and garlic powder. Set aside for 30 minutes in the refrigerator.

  2. Mix Marinade. In a small bowl, mix soy sauce and worcestershire sauce. Pour marinade to pork belly slices. Add bay leaves, half of the head garlic and ½ Tbsp. peppercorns. Marinate in the refrigerator for 5 hours or overnight in an air tight container.

  3. In a large skillet with oil, slightly fry remaining garlic and set aside.

  4. In the same skillet, pan fry each pork belly in batches. Slightly brown each side for 2 minutes in low to medium heat. Do not overcrowd. Reserve marinade.

  5. Soy sauce and apple cider vinegar mixture. In a small bowl, add broth, soy sauce, worcestershire sauce and Sukrin Gold (if using) plus the reserved marinade. Mix well. Pour apple cider vinegar but do not stir.

  6. In a stoneware pot of the slow cooker, add marinated pork belly slices, remaining peppercorns and garlic. Do this as you layer all the pork belly slices one after the other. Top with 2 to 3 bay leaves used in the marinate. Pour soy sauce and apple cider vinegar mixture. Using a 6quarts slow cooker, you will have two layers of pork belly. Slow cook for 6 hours in High until pork belly slices are "falling off the bones" tender.

  7. Garnish with toasted garlic and fresh parsley.

Recipe Notes

Adobo dishes always taste better when eaten the next day. This goes well with a low carb "rice" or low carb buns. You can marinate for at least 2 hours, but marinating for at least 5 hours or overnight makes this dish more flavorful.

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