Instant Pot Pork Belly Adobo

Every Filipino household has their own version of Adobo, and this Instant Pot Pork Belly version is ours. While we love the traditional stovetop simmer, using the pressure cooker is our absolute favorite shortcut to get that melt-in-your-mouth, perfectly tender pork belly on a busy weeknight.

The magic here is the two-step process:

The pressure cooker does the heavy lifting to break down the pork belly, and finishing it on ‘Sauté’ mode allows that soy-vinegar sauce to reduce into a rich, glossy glaze that coats every single piece.

The star anise adds a beautiful depth of flavor, and using a mix of regular and dark soy sauce gives it that perfect, rich color.

Naturally, this is non-negotiable: you need a massive serving of white rice to soak up all that extra sauce.

Dan & Ash

Instant Pot Pork Belly Adobo

Melt-in-your-mouth pork belly adobo made effortlessly in the Instant Pot. This classic Filipino staple features incredibly tender pork belly coated in a rich, savory, and perfectly tangy soy-vinegar sauce. It's the ultimate comfort meal served over a big bowl of steamed white rice!

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Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 4

Course: Main Course

Cuisine: Filipino

Calories: 650

Ingredients Equipment Method Video

Ingredients

  

• 2 lb pork belly cut into 1-inch chunks
• 3 medium onions diced
• 15 cloves garlic crushed or jarlic
• 4 bay leaves
• 1 star anise
• 1 tsp whole black peppercorns

Liquids

• ½ cup soy sauce
• ¼ cup dark soy sauce
• ½ cup vinegar adjust to taste
• 2 cups water just enough to barely cover meat

Sweetness

• 2 tbsp brown sugar adjust to taste

Equipment

• Instant Pot Pro (8 QT) This recipe was made with an 8 QT Instant Pot in mind.

Method

 

1. Prepare your vegetables and meat: dice your onions, crush your garlic (or use jarlic like us), and cut your pork belly into 1-inch chunks
   2 lb pork belly, 3 medium onions, 15 cloves garlic
2. Add your pork belly, onions, garlic, bay leaves, peppercorns, and star anise to the Instant Pot. Sprinkle brown sugar on top and do not stir to avoid a burn notice.
   2 lb pork belly, 3 medium onions, 15 cloves garlic, 4 bay leaves, 1 star anise, 1 tsp whole black peppercorns, 2 tbsp brown sugar
3. Pour in both soy sauces, vinegar, and just enough water to barely cover the meat.
   ½ cup soy sauce, ¼ cup dark soy sauce, 2 cups water, ½ cup vinegar
4. Pressure cook on High for 25 minutes. Natural release for 10 minutes, and then quick release.
5. Switch to saute and reduce the sauce until glossy. Taste and adjust flavors with more brown sugar or vinegar if needed. OPTIONAL: Remove the meat at this stage to avoid overcooking the meat. You can add it back in when the sauce is reduced.
   2 tbsp brown sugar, ½ cup vinegar
6. Serve warm with white rice.

Video