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Ingredients

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Prepare the Pork Belly

Cook the Pork Belly Adobo

Assemble the Buns

  • Mantou Buns, steamed
  • Prepared Pork Adobo Slices and Sauce
  • Prepared Pickled Vegetables
  • Fresh Cilantro
  • Fried Garlic Bits

This Filipino pork belly adobo recipe reinvents the classic as a street food-inspired sandwich, served in soft, fluffy mantou buns. The slow-braised liempo is paired with pickled vegetables, cilantro, and crispy garlic bits for balance and texture. Offer it DIY-style for a fun, shareable experience that blends bold flavors with modern presentation.

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Preparation

  1. Prepare the Pork Belly

    • Combine Knorr Liquid Seasoning, calamansi juice, garlic, brown sugar, pepper, and water in a bowl. Mix well.
    • Place the pork belly in a zip-top bag and add the marinade.
    • Marinate for 12 hours in the chiller.
  2. Cook the Pork Belly Adobo

    • Heat oil in a pan.
    • Remove the pork belly from the zip-top bag. Reserve the marinade.
    • Sear the pork until browned.
    • Add onions and garlic.
    • Add Knorr Pork Broth Base and water.
    • Add soy sauce, vinegar, and the reserved marinade.
    • Add bay leaves and brown sugar. Simmer until the pork belly is fork tender and the sauce has reduced and thickened.
    • Season with Knorr Chicken Powder. Stir in the Knorr Oyster Sauce.
    • Portion the pork belly into slices that will fit inside the mantou buns.
  3. Assemble the Buns

    • Fill a mantou bun with pork adobo. Drizzle sauce over the meat.
    • Garnish with pickled vegetables, cilantro, and garlic bits.
    • Repeat with remaining ingredients.
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