Description
Bring the most authentic Filipino pork adobo taste home with this essential recipe.Â
Ingredients
Scale
- 1 3-pound slab of pork belly, boneless and skin on, cut into bite-sized pieces
- 1 cup water
- 4 bay leaves
- Salt to taste
For the marinade:
- 1/2 cup light soy sauce
- 1/4 cup vinegar (I used apple cider vinegar)
- 2 tablespoons oyster sauce
- 1 medium onion, diced
- 1 teaspoon brown sugar
- 1 tablespoon whole black peppercorns
- 5 cloves garlic, minced (about 3 tablespoons)
Instructions
- Rinse prepared pork belly and drain well. Place it in a large mixing bowl.
- Add all the marinade ingredients into the mixing bowl and stir well. Make sure that all pork belly pieces are coated with the marinade. Cover and place in the fridge for at least an hour. Marinate overnight if desired.
- When ready to cook, heat up a dutch oven, a wok, or a large sauté pan over high heat, about 1 minute. Remove pork from the fridge.
- Transfer the marinated pork into the hot pan with marinade, sauté for about 2 minutes, or until the pork is lightly browned.
- Add water and bay leaves, bring to a boil. Switch to low heat and simmer for 30-45 minutes, covered or until the pork is tender. Sprinkle with a dash of salt to taste if needed. Serve over rice and pair with a green leafy vegetable dish to round out your meal.
Nutrition
- Serving Size: 1
- Calories: 472
- Sugar: 2.4g
- Sodium: 750.6mg
- Fat: 44.9g
- Saturated Fat: 15.2g
- Carbohydrates: 7.5g
- Fiber: 0.8g
- Protein: 9.2g
- Cholesterol: 54.4mg
