Pork Adobo
Pork Adobo ranks the highest on the list of the Philippines’ most loved dishes and that’s no surprise to anyone who’s tried it.
Ingredients · Servings 6
- 1 kg pork belly (cut into 2-3 inch (5 cm) square pieces)
- 125 ml Silver Swan soy sauce
- 125 ml vinegar
- 125 ml water
- 3-4 pcs dried bay leaves
- 1 head of garlic (slightly crushed)
- 1 teaspoon whole peppercorns
- 1 tablespoon brown sugar
Method · 3 h 55 min
- Gather all your ingredients and place them into a pot, making sure the belly meat is facing down, with the skin-side up.
- Over low heat, simmer everything for about half an hour, and keep the pot covered.
- After the initial 30 minutes, flip the meat over to one of the uncooked sides once every 30 minutes, to ensure all sides are well browned.
- After an hour and a half, turn off the heat and uncover the pot, making sure the skin side is facing up. Let it sit for a few hours, allowing for the skin to dry out naturally.
- Next, move the pork belly pieces to a baking dish, ensuring the skin side is facing up so that it doesn't absorb the juices that will form while baking.
- Remember to save the adobo sauce from earlier for serving.
- Bake those pork belly pieces in a preheated oven at 375 °F/190 °C for 10-15 minutes.
- Next, switch to broil to get that crispy skin, but keep a close eye to prevent burning.
- Once it's perfectly crispy, remove the pork belly from the oven.
- Reheat the adobo sauce you saved earlier.
- Finally, serve your delicious crispy pork belly on a bed of white rice, generously smothered with that delicious adobo sauce.
If you want to make this dish at home, all you need to begin, aside from the meat, are some simple ingredients: soy sauce, vinegar, laurel leaves and some garlic. Preparing the dish will come easy for an experienced cook, but you can achieve a delicious meal even if you’re new to cooking. Just make sure you follow the steps below closely and you’ll be rewarded with the most delish adobo you’ll ever try.
Pork belly is best for adobo are the meat is easy to tenderize and the fat can be used to drizzle over the steamed rice. Yummy!