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Pork Belly Adobo
Created by: Howcan Team
Ingredients
- 2 lbs pork belly, cut into 1-inch cubes
- 1 cup soy sauce
- 1/2 cup white vinegar
- 1 cup water
- 1 head garlic, minced
- 1 teaspoon whole black peppercorns
- 3 bay leaves
- 3 tablespoons cooking oil
- 1 tablespoon brown sugar
- Salt to taste
Instructions
- In a large bowl, combine the pork belly, soy sauce, vinegar, water, garlic, peppercorns, and bay leaves. Marinate for at least 30 minutes, or overnight for best results.
- Heat the cooking oil in a large pot over medium-high heat. Remove the pork belly from the marinade, reserving the marinade, and sear the pork belly until browned on all sides.
- Pour the reserved marinade into the pot with the pork belly. Add the brown sugar and season with salt to taste. Bring to a boil, then reduce heat to low and simmer, covered, for 45 minutes to 1 hour, or until the pork belly is tender and the sauce has thickened.
- Serve the pork belly adobo hot with steamed rice. Enjoy!
Pork Belly Adobo is a classic Filipino dish with a rich history dating back to the Spanish colonial era. The dish features succulent pork belly marinated in a flavorful blend of soy sauce, vinegar, garlic, and spices, then slow-cooked to tender perfection. Renowned Filipino chefs like Claude Tayag and Margarita Fores have elevated this traditional dish, infusing it with their own unique culinary twists. While adobo is enjoyed throughout the Philippines, the version from the Tagalog region is particularly famous for its bold flavors. Today, the best Pork Belly Adobo can be savored in authentic Filipino eateries, where the key lies in achieving the perfect balance of tangy, savory, and sweet flavors. For a twist, some chefs also incorporate coconut milk or pineapple for a delightful variation. Whether enjoyed with steamed rice or as a filling for tacos, Pork Belly Adobo continues to captivate food enthusiasts worldwide with its irresistible taste and cultural significance.
75 min
4 servings
450 calories
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