Taste of the Philippines: Pork Belly Adobo

Name: Taste of the Philippines: Pork Belly Adobo
Yield: 3 servings
Cuisine: American
Ingredients: 500 grams Thinly sliced pork belly; 1/4 small Onion; 2 clove Garlic; 2 tbsp ＊Soy sauce; 1 tbsp ＊Vinegar; 1 tbsp ＊Sugar; 1/2 tsp ＊Black pepper (peppercorn); 1 Bay leaf (mandatory); 1 Vegetable oil

cookpad.japan @cookpad_jp

"Adobo" is a popular style of Filipino home cooking. The way of cooking and secret ingredients are different depending on the families. I've made this dish ever since the maid who used to work in my house taught me how to make it, and this recipe became our family's taste.

If you use thigh or shoulder meat, the dish will end up being dry, so I chose belly that is relatively low in fat. I'd never known that people in the Philippines use the black peppercorn without grinding until I came to the Philippines. It breaks open when you chew it and the spicy aroma comes out. If you don't like spicy food, please don't use it. Recipe by Hoink

cookpad.japan @cookpad_jp

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Ingredients

3 servings

500 gramsThinly sliced pork belly
1/4 smallOnion
2 cloveGarlic
2 tbsp＊Soy sauce
1 tbsp＊Vinegar
1 tbsp＊Sugar
1/2 tsp＊Black pepper (peppercorn)
1Bay leaf (mandatory)
1Vegetable oil

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Steps

1

Use pork belly that is relatively low in fat. Cut into bite-sized pieces. Chop the garlic into small pieces, and slice the onion.
2

Add the oil, garlic, and onion into a pot or a frying pan, and saute over low heat. When the onion becomes wilted, add the pork, and turn up the heat.
3

When the meat is cooked halfway through, add the ＊ seasoning ingredients and torn up bay leaf. Once you add the vinegar, don't touch the meat until the sauce starts to boil.
4

Cover with a lid, and simmer for about 30 minutes over low heat until the meat becomes tender.
5

You don't add water, but the liquid from the meat and the flavouring ingredients will make the sauce.
6

It tastes best when you eat it with rice! Pour the sauce on top, and enjoy.