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Filipino Pork Belly Adobo Recipe

"This was the among the first things I learned to cook. I later found out that it is a basic step in most local stews. That's probably why my mom taught me that first. In the days prior to refrigeration that was the way people preserved the meat that wasn't used up immediately." G. Mercado

  • 2 pounds (1 Kg.) Pork Belly cut into cubes
  • 1/2 cup (125 ml) soy sauce
  • 1/2 cup (125 ml) white vinegar
  • 1/2 head garlic, peeled and crushed
  • 1 tablespoon whole peppercorns
  • 2 bay leaves
  • 1 cup (250 ml) water
  • 1 1/2 tablespoons brown sugar
  • 1/2 cup (125 ml) rice wine or pastis (optional)
  • Salt to taste
  • 6 cups freshly cooked white rice

 

  

METHOD

Place all ingredients in large frying pan. Bring to the boil. Cover, lower flame and cook until meat is tender, about 50 - 60 minutes.

Remove sauce from pan and set aside. Cook meat and garlic until garlic begins to brown. Remove and set aside.

Deglaze pan with reserved sauce. Return meat and garlic and mix well. Serve over freshly cooked rice.

Serves 6 - 8

Contributor: Gadburt Mercado

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