Pork Adobo and Steak Adobo

133 mins
Serves 3
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Directions

  1. 1Make sure you have plenty of meat in your pork belly when buying it.
  2. 2Make sure you have plenty of meat in your pork belly when buying it.
  3. 3Make sure you have plenty of meat in your pork belly when buying it.
  4. 4Chop the pork belly into 1.5 inches cubes.
  5. 5Chop the pork belly into 1.5 inches cubes.
  6. 6Chop the pork belly into 1.5 inches cubes.
  7. 7Prepare the marinade: Mix vinegar, soy sauce, dark soy sauce, sugar, garlic, and bay leaf.
  8. 8Prepare the marinade: Mix vinegar, soy sauce, dark soy sauce, sugar, garlic, and bay leaf.
  9. 9Prepare the marinade: Mix vinegar, soy sauce, dark soy sauce, sugar, garlic, and bay leaf.
  10. 10Marinate the pork belly overnight.
  11. 11Marinate the pork belly overnight.
  12. 12Marinate the pork belly overnight.
  13. 13Sear the pork belly in a pan with canola oil.
  14. 14Sear the pork belly in a pan with canola oil.
  15. 15Sear the pork belly in a pan with canola oil.
  16. 16Add the rest of the marinade to the pan.
  17. 17Add the rest of the marinade to the pan.
  18. 18Add the rest of the marinade to the pan.
  19. 19Let it simmer for 1-2 hours, adding black peppercorns and crushed black pepper.
  20. 20Let it simmer for 1-2 hours, adding black peppercorns and crushed black pepper.
  21. 21Let it simmer for 1-2 hours, adding black peppercorns and crushed black pepper.
  22. 22Dice some green onions.
  23. 23Dice some green onions.
  24. 24Dice some green onions.
  25. 25Add the green onions to the pork adobo once it has been simmering for about 2 hours.
  26. 26Add the green onions to the pork adobo once it has been simmering for about 2 hours.
  27. 27Add the green onions to the pork adobo once it has been simmering for about 2 hours.
  28. 28For the steak adobo, use the leftover marinade from the pork adobo.
  29. 29For the steak adobo, use the leftover marinade from the pork adobo.
  30. 30For the steak adobo, use the leftover marinade from the pork adobo.
  31. 31Strain the leftover marinade.
  32. 32Strain the leftover marinade.
  33. 33Strain the leftover marinade.
  34. 34Add the sauce to the New York strips, seal them in a vacuum bag, and cook sous vide at 135 degrees Fahrenheit for 2 hours.
  35. 35Add the sauce to the New York strips, seal them in a vacuum bag, and cook sous vide at 135 degrees Fahrenheit for 2 hours.
  36. 36Add the sauce to the New York strips, seal them in a vacuum bag, and cook sous vide at 135 degrees Fahrenheit for 2 hours.
  37. 37Remove the steak from the bag, pat it dry, and put a nice crust on it using a torch.
  38. 38Remove the steak from the bag, pat it dry, and put a nice crust on it using a torch.
  39. 39Remove the steak from the bag, pat it dry, and put a nice crust on it using a torch.

Ingredients

  • 1 pork belly
  • 1 pork belly
  • 1 pork belly
  • 1 cup vinegar
  • 1 cup vinegar
  • 1 cup vinegar
  • 1 cup soy sauce
  • 1 cup soy sauce
  • 1 cup soy sauce
  • 1 cup dark soy sauce
  • 1 cup dark soy sauce
  • 1 cup dark soy sauce
  • 1 cup sugar
  • 1 cup sugar
  • 1 cup sugar
  • 1 cup garlic
  • 1 cup garlic
  • 1 cup garlic
  • 1 bay leaf
  • 1 bay leaf
  • 1 bay leaf
  • 1 tablespoon black peppercorn
  • 1 tablespoon black peppercorn
  • 1 tablespoon black peppercorn
  • 1 pinch black pepper
  • 1 pinch black pepper
  • 1 pinch black pepper
  • 1 tablespoon canola oil
  • 1 tablespoon canola oil
  • 1 tablespoon canola oil
  • 2 green onions
  • 2 green onions
  • 2 green onions
  • 2 New York strips
  • 2 New York strips
  • 2 New York strips

Equipment

knifecutting boardbowlpanstovetorchvacuum sealerchopping sticks