Filipino Adobo Pork Belly- Recipe

Filipino adobo is a Spanish-influenced meat dish consisting of a tangy sauce of vinegar, garlic, soy sauce and other aromatics. Vinegar is also a main ingredients in all Filipino adobo dishes.

INGREDIENTS

2 lb  pork belly, with skin on (or pork shoulder, cut into 1x2" chunks)

1/4 teaspoon salt

1 tsp fresh ground pepper (loosely crushed in mortar and pessle)

1/4 tsp garlic powder

1/4 tsp onion powder

2 tbs caramel sauce (or 1 tbs brown sugar)

2 tbs dark soy sauce

1 tablespoon neutral oil (Youyou, or vegetable)

Cooked pork

1 tablespoon oil 

6 cloves garlic, peeled and smashed in mortar (split in half, smashed in mortar and loosely chopped) - RESERVE HALF OF GARLIC AFTER COOKED

1/2 medium sized yellow onion, finely diced (split in half)

1/4 cup rice vinegar or coconut vinegar

2 tbs cup dark soy sauce

1/4 cup soy sauce

1/3 cup water 

1 can coco rico (or replace with 12 oz coconut water or water)

5 bay leaves

1 tbs cornstarch

2 tbs water 

GARNISH

Reserved half of browned garlic

1 long red chilli, thinly sliced

2 spring onions (scallions), thinly sliced

PREPARATION

1. Cut the pork belly into medium 2x2" chunks (cut skin side-down).
2. In a bowl, combine pork, garlic powder, onion powder, salt, and pepper and caramel sauce, 1 tbs dark soy sauce, (or 1 tbs brown sugar). Refrigerate and marinate for about 30 minutes or preferably over night.
3. Heat 1 tbs of oil in a large Dutch oven over medium heat. Drain the pork, reserving the marinade and pat dry with paper towel.

Brown the pork in batches and don’t over crowd in pot. Turn often until all sides are brown about 6 to 8 minutes. Remove the pork and set aside.

4. In a separate skillet, heat oil over medium-low and add the garlic and sauté until golden. Remove 1/2 of the garlic from oil into a small bowl. Add onions and stir until the onions are translucent.

5. Add back pork belly meat along with any marinade and add vinegar and simmer uncovered without stirring for about 5 minutes.

6. Add soy sauce and 1-2 cups water (+ coco rico), bay leaves and stir to combine and simmer for another 5 minutes. Lower the heat to medium, cover and cook on medium, stirring occasionally, and cook until fork tender. Simmer without lid for 40 min to 1.5 hours to thicken sauce.

7. Add salt to taste, add cornflour mixed with a little water and pour in for a thicker sauce.

8. Remove from the heat and discard fat. Let sauce to sit and thicken, about 15 minutes before serving.