Pork Adobo has got to be the most popular dish in PI. My sister, Cynthia, makes the yummiest adobo if you’re gonna ask me (I’m not that biased you know!). Anyways, I got the pork belly in the Asian market and I know they’re just perfect for adobo. I got the recipe from the food network. I fried the pork belly first because that’s how I want my adobo done. I pan fried, braised, fried it again! It needs patience but I really think it’s worth it. There’s something about the super tender but crispy pork belly adobo, comfort food:)
Here’s the recipe! If you check food network it’s “Filipino chicken adobo” and instead of chicken I used pork belly.
- 4-5 lbs. pork belly
- 1/2 cup white vinegar
- 1/2 cup soy sauce
- 4 cloves garlic, crushed
- 1 tsp. black peppercorns
- 3 bay leaves
Combine all ingredients in a large pot. Cover and marinate pork for 1-3 hours. Bring to boil, then lower heat. Cover and let simmer for 30 minutes, stirring occasionally. Uncover and simmer until sauce is reduced and thickened, and pork is tender, about 20 more minutes. Serve with steamed rice.