PORK BELLY ADOBO RECIPE: BEST SERVED WITH A LOT OF WHITE RICE
Adobo is one of the most popular Filipino dishes and you will most likely find different ways to prepare this dish. There are recipes that call for coconut milk and add sugar while others will make use of chili peppers. I’d say it’s all a matter of preference. Here’s my pork belly adobo recipe.
This recipe though is the Adobo that I know and grew up with. I must warn you that Adobo is an extremely rice intensive dish (meaning: you will most likely eat more of your usual rice portion).
I know it indicates Pork Belly, if you find it too fatty, easily substitute it with pork tenderloin or even make it with chicken!
2 pounds pork belly, cut in big chunks about 1 1/2″ – 2″ cubes
2 cups vinegar
1 cup soy sauce
1 garlic head crushed (use half for marinade)
1 tsp peppercorn
2 tbsp Canola oil, or as needed
4 bay leaves
Instructions
Skin and cut the pork in big chunks about 1 1/2″ – 2″ squares. I used the skin for pork cracklings. (You can opt to throw it out or reserve to make pork cracklings for garnish)
Marinate the pork in soy sauce, vinegar, add about half the head of the garlic and peppercorn for a minimum of 2 hours, best to marinate overnight.
Remove the pork from the marinade( reserve this )
Heat the skillet, add 2 tbsp of oil. (If using the pork skin otherwise proceed to step 5) Start with the pork skin first and cook until it becomes crispy. Set aside.
Start to ‘brown’ the pork a few pieces at a time to ensure proper searing. Do this several times, however many batches depending on how big / small your skillet is. With the last batch of the pork add the other half of the crushed garlic.
Once all the pork has been seared. De-glaze the pan with the marinade.
Braise the pork in the same skillet. So, put all the seared pork back into the skillet along with the bay leaves, add a bit more peppercorn (if you wish).
Braise the pork uncovered. Cook until the vinegar + soy sauce has thickened / reduced.
Serve with steamed rice and if you wish to add the pork cracklings to garnish.
