A friend gave me a pressure cooker, so I tried making simmered pork belly with it, something I was never good at before. My husband used to make it for me before, but I got a bit competitive, and looked at lots of cookbooks to come up with my own adaptation...and this is the result.Adjust the final simmering time to your taste. The pork is delicious even without this simmering step, but it makes it taste richer, so I simmer it down until it's almost too much. It becomes almost too rich... It can burn easily, so pay attention. Recipe by ange

By using a pressure cooker, you can make a pork simmer in just 40 minutes with a genuine taste!A lot of people don't like pressure cookers, but with my "Ma Roniex" cooker, it's just like cooking with a regular pot. Definitely check out their home page!When the pressure starts, the sizzling sound and the rumbling of the counter-weight might be scary to some. If you're one of these people I recommend the "Ma Roniex" pressure cooker. It doesn't make any of those sounds, and with a glass lid you can use it like a regular pot after pressure cooking. Recipe by hf370418

Trivia: adobo is a popular Filipino dish and cooking process in Philippine cuisine that involves meat, seafood, or vegetables marinated in vinegar, soy sauce, garlic, and black peppercorns, which is browned in oil, and simmered in the marinade. Adding a little twist to the traditional cooking with Rum! ( I used Tanduay Rum here 😻)

Adobong Baboy or pork adobo is another FILIPINO dish...

My favorite comfort food since I was young and now, my husband’s fave too! 🥰Even though it’s a very well known recipe in every Filipino home, let me share my own way of cooking this delish pork adobo.

"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

Unlike a lot of Filipino adobo recipes, this one doesn't smack you in the mouth with soy and vinegar. The pork is a treat, and comes out soft yet crispy. It may be gnarly to look at, but it's pretty wonderful.

I've been living abroad for school since last summer. I had a dinner party to introduce Japanese food to my friends, and this was one of the dishes served. As thinly sliced pork is not available here, I searched for other dishes and thought kakuni would be nice. Pork-kakuni is hearty and flavored with Japanese ingredients, and was a hit!Make sure you don't marinate the pork in kiwi, coke, and yogurt for too long!A Japanese person like me, may prefer lighter flavoring, but non-Japanese people may prefer it stronger. Recipe by YUDAI@EUPH

A popular Filipino dish and cooking process in Philippine Cuisine that involves meat, seafood, or vegetables marinated in vinegar, soy sauce, garlic and black peppercorn. In this recipe I will be using Pork and Chicken

This is really tender! Foolproof too! I love stewed pork belly, and this is a recipe I came up with over 10 years.Letting it sit for a long time after turning off the heat will allow the flavors to soak in, so I make this the night before, preparing it after I rinse the rice for dinner. Parboil the pork in water with about 3 tablespoons of rice if you do not have rice rinsing water. Recipe by nao2008

I often make adobo when we have guests. It's been 25 years since I started making it! I normally use chicken drumettes and pork shoulders, and season it with red wine, soy sauce, rice vinegar, and mirin. But, I made this one with the ingredients you use to make Pina Colada (a name of a cocktail, which also means pineapple juice).You can make this more authentic if you use pork, chicken thigh and drumettes. "Adobo" means "marinate" in Spanish. If you marinate the meat in the fridge, marinate it for a few hours, then take it out of the fridge 30 minutes before simmering. In Step 2, if there is not enough liquid in the pot before the meat becomes tender, add some water. Recipe by gingamom

Sometimes I have a craving for simmered pork belly and daikon. It's a dish that takes time, but it's much more delicious that way.You just need to work hard to prepare the pork belly. After that, you only need to simmer!You can cook them to your preference by adjusting the cooking time with the residual heat and simmering time. For 4 servings. Recipe by Atorie sara