Pork Belly Adobo
Chef Tucker
Rated 5.0 stars by 1 users
Category
Mains
Cuisine
Filipino
Servings
2-4
Prep Time
30 minutes
Cook Time
30 minutes
Hey Filipino cuisine lovers, Chef Tucker here! Delight your taste buds with my Pork Belly Adobo, a beloved Filipino dish that’s tangy, savory, and downright delicious. Begin by marinating pork belly in a mixture of soy sauce, vinegar, garlic, and bay leaves, then slow-cook it until tender and infused with rich flavors. Serve this mouthwatering adobo over steamed rice, garnished with crispy fried garlic and fresh cilantro. Whether it’s a family meal or a festive occasion, this dish is sure to be a hit. Enjoy the taste of Filipino comfort food at its finest! 🍖🍚🌿
Ingredients
- 10 garlic cloves
- 4 ounces soy sauce
- 2 tablespoons oyster sauce
- 2 teaspoons sugar
- 2 teaspoons ground black pepper
- 1 pound pork belly
- 1 tablespoon baking soda
- 3 each eggs
- 1 yellow onion
- 3 cups chicken stock, divided
- 2 cups water, divided
- 8 each bay leaves, divided
- 8 tablespoons white vinegar
- 1 teaspoon ground black pepper
- 1 cup rice
- ½ bunch scallions
- 1 each lime
- Cutting board
- Knife
- Microplane
- Cast iron or large saute pan
- Gallon plastic bag or airtight container
- Wooden spoon
- Small pot with a lid
- Fork
- Small pot
- Ice bath
- 2 mixing bowls
- Whisk
- Slotted spoon
Marinade:
MISE EN PLACE 🔪
Directions
Night Before Cooking
Thinly slice 10 cloves of garlic.
- Combine: soy sauce, oyster sauce, sugar, all of the sliced garlic, and 2 teaspoons of black pepper in a bowl and whisk together. This is your pork belly marinade.
- Remove some of the fat cap on the pork belly and reserve to render when cooking..
- Cube the pork belly into small ½ inch to 1 inch chunks.
- Toss the pork belly chunks into the marinade and refrigerate until the next day.
PREP 🥒
Bring a small pot of water up to a boil. Add a tablespoon of baking soda. Drop the three eggs in and set a 6 minute timer. (Tuck Tip: older eggs peel better than brand new eggs.)
- Prepare an ice bath. Add some ice cubes to a bowl and just cover with water.
- Julienne the onion.
HOW TO COOK 🍳
In your cast iron pan, render the trimmed fat cap from the pork belly over medium low heat. Splatter warning!
- With a slotted spoon, remove the pieces of pork belly once rendered. We only need two tablespoons of rendered fat.
- Remove the pork belly pieces from the marinade, but save the marinade to incorporate later.
- In the rendered pork fat, over medium to medium high heat, start to brown the pork belly. Be careful, the sugar and garlic in the marinade can burn easily.
- Once browned, remove from the pan with a slotted spoon and set aside.
- In the same pan, add the julienned onions and start to sweat them.
- Once softened, add the pork back into the pan. Add the reserved marinade. Add 2 cups of chicken stock and one cup of water. Add in 6 of the bay leaves. Add in the white vinegar and a teaspoon of black pepper! Stir it well.
- Let simmer for about 20 minutes, until the pork belly is tender.
- In a small pot with a lid, combine 1 cup of rice with 1 cup of chicken stock, 1 cup of water, and 2 bay leaves.
- Bring up to a boil over medium high heat and then reduce to a low simmer and cover for about 15 minutes or until the liquid has completely absorbed. Fluff with a fork. Remove the bay leaves.
- Peel the soft boiled eggs and slice in half.
- Chop the scallions.
- Slice the lime.
- Plate the pork belly over some rice. Add an egg and top with some sauce. Garnish with lime and scallions!