Adobo Bao Buns | Filipino Pork Belly Adobo

pork shoulder

🥗Healthier: chicken breast

💰Cheaper: pork belly

Chicken breast is leaner and pork belly is often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free while liquid aminos is a less salty alternative.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides a healthier fat option, while canola is a more economical choice.

bao buns

🥗Healthier: whole wheat bao buns

💰Cheaper: pita bread

Whole wheat is more nutritious, while pita is a budget-friendly swap.

Marinate the pork belly with soy sauce, white vinegar, brown sugar, pepper, and minced garlic.

In a pot, combine the marinated pork belly, water, bay leaves, and peppercorns. Bring to a boil.

Reduce heat and simmer until the pork is tender, about 1.5-2 hours.

Remove the pork, shred it, and return it to the pot to thicken the sauce.

Slice the cucumber, radish, and bell pepper, and chop the spring onions for garnish.

Assemble the bao buns by placing a portion of the adobo pork inside each bun, topped with cucumber, radish, spring onions, and mayo if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens