Pork Adobo
Directions
- 1Dice the pork belly into roughly 3cm cubes.
- 2Dice the pork belly into roughly 3cm cubes.
- 3Dice the pork belly into roughly 3cm cubes.
- 4Marinate the diced pork belly with the coconut vinegar, sugar, dark soy sauce, light soy sauce, garlic, and bay leaves for 1–6 hours.
- 5Marinate the diced pork belly with the coconut vinegar, sugar, dark soy sauce, light soy sauce, garlic, and bay leaves for 1–6 hours.
- 6Marinate the diced pork belly with the coconut vinegar, sugar, dark soy sauce, light soy sauce, garlic, and bay leaves for 1–6 hours.
- 7Drain the pork belly from the marinade and brown it in a large heavy-based pot with a little oil, ensuring good color on all sides.
- 8Drain the pork belly from the marinade and brown it in a large heavy-based pot with a little oil, ensuring good color on all sides.
- 9Drain the pork belly from the marinade and brown it in a large heavy-based pot with a little oil, ensuring good color on all sides.
- 10Add the marinade and water to the pot, bring to a simmer, reduce the heat to low, and cook for 1.5 hours or until the pork is tender.
- 11Add the marinade and water to the pot, bring to a simmer, reduce the heat to low, and cook for 1.5 hours or until the pork is tender.
- 12Add the marinade and water to the pot, bring to a simmer, reduce the heat to low, and cook for 1.5 hours or until the pork is tender.
- 13Remove the lid during the last 30 minutes of cooking to reduce the sauce and make it sticky.
- 14Remove the lid during the last 30 minutes of cooking to reduce the sauce and make it sticky.
- 15Remove the lid during the last 30 minutes of cooking to reduce the sauce and make it sticky.
- 16Serve the pork adobo with rice and garnish with spring onions (optional).
- 17Serve the pork adobo with rice and garnish with spring onions (optional).
- 18Serve the pork adobo with rice and garnish with spring onions (optional).
Ingredients
- 1.2 kg pork belly
- 1.2 kg pork belly
- 1.2 kg pork belly
- 5 tbsp coconut vinegar
- 5 tbsp coconut vinegar
- 5 tbsp coconut vinegar
- 2 tsp sugar
- 2 tsp sugar
- 2 tsp sugar
- 4 tbsp dark soy sauce
- 4 tbsp dark soy sauce
- 4 tbsp dark soy sauce
- 4 tbsp light soy sauce
- 4 tbsp light soy sauce
- 4 tbsp light soy sauce
- 8 cloves garlic, diced
- 8 cloves garlic, diced
- 8 cloves garlic, diced
- 4 bay leaves
- 4 bay leaves
- 4 bay leaves
- 400 ml water
- 400 ml water
- 400 ml water
- 1 spring onion
- 1 spring onion
- 1 spring onion
Equipment
knifecutting boardbowlheavy-based potlidwooden spoonmeasuring spoonchopping utensilplatechopsticks