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Hawaiian Pork Belly Adobo
Created by: Howcan Team
Ingredients
- 2 lbs pork belly, cut into 1-inch cubes
- 1 cup soy sauce
- 1/2 cup rice vinegar
- 1/4 cup brown sugar
- 1/4 cup pineapple juice
- 1 onion, sliced
- 6 cloves garlic, minced
- 2 bay leaves
- 1 tsp black peppercorns
- 1/4 cup green onions, chopped (for garnish)
- Cooked white rice, for serving
Instructions
- In a large bowl, combine 1 cup soy sauce, 1/2 cup rice vinegar, 1/4 cup brown sugar, 1/4 cup pineapple juice, sliced onion, minced garlic, bay leaves, and black peppercorns.
- Add the cubed pork belly to the marinade, ensuring it is fully coated. Cover and refrigerate for at least 2 hours, or overnight for best results.
- In a large pot or Dutch oven, heat 2 tablespoons of oil over medium-high heat. Remove the pork belly from the marinade, reserving the marinade for later.
- Sear the pork belly in the pot until browned on all sides, then pour in the reserved marinade. Bring to a boil, then reduce heat to low and simmer, covered, for 45 minutes to 1 hour, or until the pork is tender and the sauce has thickened.
- Serve the Hawaiian Pork Belly Adobo over cooked white rice, garnished with chopped green onions. Enjoy!
Hawaiian Pork Belly Adobo is a fusion of traditional Filipino adobo and Hawaiian flavors, featuring succulent pork belly marinated in a savory blend of soy sauce, vinegar, garlic, and spices. This dish has its roots in the Filipino community in Hawaii, where it has been lovingly prepared for generations. Renowned chefs like Sheldon Simeon have put their own spin on this classic, infusing it with local Hawaiian ingredients and techniques. The key to a perfect Hawaiian Pork Belly Adobo lies in the balance of sweet, salty, and tangy flavors, as well as achieving the ideal melt-in-your-mouth texture of the pork belly. For an authentic experience, visit local Hawaiian eateries or try making it at home with high-quality pork belly and fresh, aromatic seasonings.
80 min
4
450 calories
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