Ingredients 2 pounds pork belly (can substitute pork shoulder) 5 tbsp coconut vinegar (can substitute white vinegar or get the traditional filipino vinegar/soy combo Datu Puti) 2 tbsp palm sugar (can substitute brown sugar) 4 tbsp dark soy sauce 4 tbsp regular soy sauce 8 garlic cloves, diced 4 bay leaves 2 tsp whole pepper corns 3/4 cup (7 oz) water For garnish: green onion Asian chili oil cilantro Rice to serve pork over Directions Cut the skin off your pork belly and dice it into roughly 1 1/2 inch cubes. Marinate the diced pork belly with the white vinegar, brown sugar, soy sauce, garlic, pepper corns and bay leaves for 1-4 hours. Drain the pork belly from the marinade, reserve the marinade. In a large heavy based pot, brown off the pork belly so you have a good color on all sides. Once your pork belly is nicely browned, add the marinade to the pot with the water. Bring this to a simmer, turn to low and cook for an 1 or 1 1/2 hours or until the pork is super tender. Stir occasionally and scrape the browned bits from the pot. The sugar will get sticky and brown. For the last 20-30 minutes, take the lid off the pot so the sauce reduces and becomes nice and sticky. Serve the pork adobo with rice and red chili, cilantro and green onion.
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AuthorI started this blog so that I could document and share my adventures in travel, photography, food and the things that inspired me. It's a work in progress as are most things in life. ArchivesCategories |