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HomeRecipesMain DishesCitas Pork Adobo by Jonathan Pasion of Kō Restaurant

Citas Pork Adobo by Jonathan Pasion of Kō Restaurant

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Citas Pork Adobo by Jonathan Pasion of Kō Restaurant

Born and raised on Maui and a graduate of Maui High School, Pasion studied culinary arts at University of Hawaiʻi, Maui College. Shortly after graduating he began working at Fairmont Kea Lani as a cook supporting the resort’s food and beverage venues. 
Pasion continued his studies across the country at Johnson and Wales University in Providence, Rhode Island earning a Restaurant and Culinary Management degree.
Currently Jonathan is the executive sous chef at Kō Restaurant at the Fairmont Kea Lani. He shares Citas Pork Adobo recipe that is some of his comfort foods.
Posted By: As Seen On OC16
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Dinner, Main Course
Cuisine Filipino
Calories 5016 kcal


  • 2 lbs Pork Belly no skin 
  • 3 Tbsp Garlic 
  • 1/3 C Kikkoman Shoyu 
  • 2 Tbsp Silver Swan Soy Sauce 
  • 1/4 C Cane Vinegar
  • 1/4 C Apple Cider Vinegar 
  • 4 Bay Leaves 
  • To taste whole black pepper 
  • 1 C Maui onion
  •  2 Tbsp Cane sugar 


  • Sear off pork belly in a medium pan. Sear all sides. Then remove pork from Pot and brown off onions and garlic 
  • Add in all liquids and remove all FOND (caramelized bits) from bottom of pot. 
  • Next, add in seared pork, bay leaves, peppercorn bring to a simmer for 30 mins till fork tender. 
  • Once fully tender, serve with hot rice 


Calories: 5016kcalCarbohydrates: 62gProtein: 99gFat: 481gSaturated Fat: 175gPolyunsaturated Fat: 51gMonounsaturated Fat: 224gCholesterol: 653mgSodium: 5797mgPotassium: 2372mgFiber: 3gSugar: 43gVitamin A: 125IUVitamin B1: 4mgVitamin B5: 3mgVitamin C: 18mgCalcium: 175mgIron: 9mg
Keyword pork adobo, pork adobo recipe, Jonathan Pasion, Ko restaurant, cook, food, citas pork adobo
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