Extremely Spicy Pork Adobo na Tuyo

I have always thought of making the spiciest pork adobo that I can still enjoy eating. It can be very spicy, but I should still be able to appreciate its taste. I think that I already made one through this Extremely Spicy Pork Adobo na Tuyo. Sure it is very spicy (no doubt about it), but I was still able to enjoy it.

This is quite a challenging dish to cook and to eat. If you are planning to make this dish soon, make sure that you be extra careful. Always wear gloves when handling ghost peppers. As I mentioned in the video, ghost peppers are 400 times hotter than Tabasco sauce. It will also be ideal if you cook the dish in an open area outside your house, even if you have a strong exhaust system in your kitchen. Wear protective goggles to protect your eyes. The oil and liquid from the pan can splatter anytime and it is good to be always prepared.

This is the spiciest pork adobo that I have tasted yet. I always make sure to have a glass of milk by my side whenever I eat super spicy foods such as this. Milk washes out capsaicin (the compound from peppers that makes it spicy) from the mouth.


Enjoy this Extremely Spicy Pork Adobo na Tuyo as a pulutan (Time to call your drinking buddies), or have it as a main dish with warm rice. Enjoy!


  • 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!

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