Traditional Pork Adobo

Pork belly pieces that pull apart with a fork, coated in a dark, glossy sauce. The balance between vinegar acidity and soy sauce depth creates a thick glaze that perfectly coats the meat.

• Prep time: 15 min
• Cook time: 60 min
• Difficulty: Easy
• Calories: 1137
• Protein: 20 g
• Carbs: 5 g
• Fat: 114 g

Ingredients

• 800 g Pork belly ( cut into 3cm cubes )
• 6 piece Garlic ( crushed )
• 100 ml soy sauce
• 60 ml Rice vinegar
• 200 ml Mineral water
• 1 tsp Brown sugar
• 3 piece Bay leaf
• 1 tsp Black peppercorns
• 2 tbsp Sunflower oil

Instructions

1. Brown the meat

   In a sauté pan with sunflower oil, sear the pork belly pieces over high heat. The meat must be well browned and crispy on all sides to release the juices.

2. Sauté aromatics

   Add the crushed garlic and black peppercorns. Let them sweat for two minutes without burning the garlic; the aroma should become heady in the kitchen.

3. Deglaze and simmer

   Deglaze with rice vinegar and soy sauce. Add water, brown sugar, and bay leaves. Bring to a boil then reduce the heat.

4. Simmer and reduce

   Cover and simmer over low heat. When the meat is tender, remove the lid and increase the heat to reduce the sauce until it becomes syrupy and coats the spoon.

Chef's tips

• Do not stir the vinegar immediately after pouring, let it boil for a moment to mellow its sharpness.
• If you have time, marinate the meat in soy sauce and garlic for an hour before cooking.

Storage

Keeps for 3 days in the fridge in an airtight container. Even better reheated the next day over low heat.