Go Back
+ servings
Extremely Spicy Pork Adobo
Print Recipe
5 from 2 votes

Extremely Spicy Pork Adobo na Tuyo

This is a recipe for Extremely Spicy Pork Adobo na Tuyo (dry pork adobo)
Prep Time3 hrs
Cook Time1 hr
Total Time4 hrs
Course: Pork
Cuisine: Filipino
Servings: 4
Author: Vanjo Merano


  • 2 lbs. pork belly cut into serving pieces
  • 1 medium Ghost Pepper
  • 2 teaspoons whole peppercorn
  • 6 cloves garlic crushed
  • 6 pieces dried bay leaves
  • 12 pieces Thai chili
  • ½ cup soy sauce
  • ¼ cup white or cane vinegar
  • 2 cups beef broth


  • Combine pork, soy sauce, whole peppercorn, and garlic in a bowl. Mix well. Cover the bowl with a clear plastic wrap. Place inside the refrigerator and marinate for at least 3 hours.
  • Heat a pan on a stovetop. Once the pan is hot enough, pour the marinated pork along with the marinade. Cook until the pork browns.
  • Pour beef broth into the pan. Let boil.
  • Add the ghost pepper and Thai chilies. Cover the pan and continue to cook in medium heat for 15 minutes.
  • Add bay leaves and vinegar. Let the liquid boil. Stir and then cover the pan. Continue to cook for 40 to 60 minutes or until the pork becomes tender. Note: you can add more broth or water if the liquid starts to dry while the pork is not that tender enough.
  • Remove the cover from the pan. Continue to cook until the liquid totally evaporates. Cook a little bit longer in low to medium heat until oil gets extracted from the pork.
  • Transfer to a serving plate. Serve for pulutan or as a main dish with warm rice.
  • Share and enjoy!


Serving: 4g