Adobo Pork Belly with a Twist

Ingredients

• 1 kg (2.2 lbs) pork belly, cut into cubes 1 kg (2.2 lbs) pork belly, cut into cubes
• 1/2 cup (120 ml) soy sauce 1/2 cup (120 ml) soy sauce
• 1/2 cup (120 ml) vinegar 1/2 cup (120 ml) vinegar
• 6 cloves garlic, minced 6 cloves garlic, minced
• 1 onion, sliced 1 onion, sliced
• 2 bay leaves 2 bay leaves
• 1 teaspoon whole black peppercorns 1 teaspoon whole black peppercorns
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 1 tablespoon cooking oil 1 tablespoon cooking oil
• Steamed rice, for serving Steamed rice, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 35g, 12g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 25g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   In a large bowl, combine the soy sauce, vinegar, minced garlic, and brown sugar. Mix well until the sugar is dissolved.
2. 2.
   Add the pork belly to the marinade and toss to coat. Let it marinate for at least 1 hour, or overnight for best results.
3. 3.
   Heat the cooking oil in a large pot or Dutch oven over medium heat. Add the sliced onion and cook until translucent.
4. 4.
   Remove the pork belly from the marinade, reserving the marinade for later. Add the pork belly to the pot and cook until browned on all sides.
5. 5.
   Pour in the reserved marinade, along with the bay leaves and black peppercorns. Bring to a boil, then reduce the heat to low and simmer for 1 to 1.5 hours, or until the pork is tender and the sauce has thickened.
6. 6.
   Serve the Adobo Pork Belly hot with steamed rice.

Treat your ingredients with care...

• Pork belly — Choose a piece of pork belly with a good balance of meat and fat for the best flavor and texture. You can ask your butcher to cut it into cubes for you.
• Bay leaves — Use dried bay leaves for a more intense flavor. If using fresh bay leaves, reduce the amount to 1 or 2 leaves.

Tips & Tricks

• For an extra layer of flavor, you can add a splash of coconut milk to the sauce during the last 15 minutes of cooking.
• If you prefer a thicker sauce, you can remove the pork belly from the pot once it's cooked and simmer the sauce on medium heat until it reaches your desired consistency.
• Leftovers can be stored in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious the next day.

Serving advice

Serve the Adobo Pork Belly hot with steamed rice. The flavorful sauce pairs perfectly with the tender pork, and the rice helps to soak up all the delicious juices.

Presentation advice

Garnish the Adobo Pork Belly with some freshly chopped cilantro or green onions for a pop of color. Serve it in a shallow bowl to showcase the succulent pork and the rich sauce.