Pork Adobo

Name: Pork Adobo
Total time: 2400 s
Yield: 3 people
Cuisine: American
Ingredients: 1.5 lbs pork belly, cut into 1.5-2” chunks; 1 cup Soy Sauce; 1/2 cup Apple Cider Vinegar; 5 cloves garlic; minced; 3 tbsp Garlic Powder; 1.5 tbsp Whole Black Peppercorns; 3 Bay leaves; 1 tsp sugar; Cornstarch slurry

Cheryl @chefcherii

This is a classic filipino dinner at our house. Super easy to make and it’s done in no time! There are different variations; chicken, or chicken and pork, or even shrimp! Today we used our favorite: Pork Belly. Serve with a side of steamed rice and some veggies. Dinner = Done.

Ps; the measurements below are rough estimates. Grandma always eyeballs this recipe!

Cheryl @chefcherii

Ps; the measurements below are rough estimates. Grandma always eyeballs this recipe!

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Ingredients

40 mins

3 people

1.5 lbspork belly, cut into 1.5-2” chunks
1 cupSoy Sauce
1/2 cupApple Cider Vinegar
5 clovesgarlic; minced
3 tbspGarlic Powder
1.5 tbspWhole Black Peppercorns
3Bay leaves
1 tspsugar
Cornstarch slurry

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Steps

40 mins

1

If you have time, marinate your pork belly pieces in soy sauce and garlic powder for at least 20mins.
2

If you don’t have time, or you’re really hungry like I was, just coat the pork belly pieces in about 1 cup soy sauce and 3 tbsp garlic powder while you mince up 5 cloves of garlic.
3

In a med-high heated pan with oil, fry the pork belly til golden brown on all sides.
4

Remove the pork, and add your minced garlic. Do not burn the garlic.
5

I added 3 bay leaves and 1.5 tbsp of Black peppercorns to bring out their flavors. Sauté for a minute.
6

Add the pork back in with the remaining soy sauce marinade, and add water just until half of the pork is covered. Bring to a boil, then reduce heat to med-low and cover for at least 30 mins.
7

Add half cup of Apple cider vinegar (or to taste). Balance the salty/sour with some sugar. pour in about 2tbsp of a cornstarch slurry (1 part water : 1 part cornstarch) to thicken the sauce. Done!

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Cooksnaps

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Cheryl @chefcherii

on September 13, 2018 01:54

When I was younger, my Mom would make me her little sous chef. “Peel the shrimp, chop the onions, cut the vegetables!” When Grandma moved in, Mom stopped cooking and I continued to be the sous chef in the kitchen. Grandma is the cooking EXPERT. Here are my notes!