Gibraltarian-style Pork Adobo

Ingredients

In this Gibraltarian adaptation of Adobong Baboy, we incorporate Gibraltarian spices and ingredients to enhance the flavor profile. The traditional Filipino recipe is enriched with the unique culinary heritage of Gibraltar, resulting in a fusion dish that combines the best of both cuisines. We alse have the original recipe for Adobong baboy, so you can check it out.

• 1 kg (2.2 lbs) pork belly, cut into bite-sized pieces 1 kg (2.2 lbs) pork belly, cut into bite-sized pieces
• 1/2 cup (120 ml) white vinegar 1/2 cup (120 ml) white vinegar
• 1/2 cup (120 ml) soy sauce 1/2 cup (120 ml) soy sauce
• 6 cloves garlic, minced 6 cloves garlic, minced
• 1 onion, sliced 1 onion, sliced
• 2 bay leaves 2 bay leaves
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon oregano 1 teaspoon oregano
• 1 teaspoon black pepper 1 teaspoon black pepper
• 1 tablespoon olive oil 1 tablespoon olive oil
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 35g, 12g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 30g
• Fiber: 0g
• Salt: 2.5g

Preparation

1. 1.
   In a large bowl, combine the pork belly, vinegar, soy sauce, minced garlic, sliced onion, bay leaves, paprika, cumin, oregano, black pepper, and a pinch of salt. Mix well to ensure the pork is evenly coated. Let it marinate in the refrigerator for at least 1 hour, or preferably overnight.
2. 2.
   Heat olive oil in a large pot over medium heat. Add the marinated pork and cook until browned on all sides.
3. 3.
   Pour the marinade over the pork and bring it to a boil. Reduce the heat to low, cover the pot, and simmer for about 1.5 to 2 hours, or until the pork is tender and the flavors have melded together.
4. 4.
   Adjust the seasoning with salt if needed. Serve hot with steamed rice.

Treat your ingredients with care...

• Pork belly — Choose a cut with a good balance of meat and fat for the best flavor and tenderness.
• Gibraltarian spices — If you can't find Gibraltarian spices, you can substitute with a blend of paprika, cumin, and oregano to capture the essence of the flavors.

Tips & Tricks

• For an extra layer of flavor, you can add a splash of red wine or sherry vinegar to the marinade.
• If you prefer a thicker sauce, you can remove the pork from the pot once it's cooked and simmer the remaining liquid until it reduces to your desired consistency.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors continue to develop.

Serving advice

Serve Gibraltarian-style Pork Adobo hot over steamed rice. Garnish with fresh cilantro or parsley for a pop of color and freshness.

Presentation advice

Arrange the tender pork pieces on a plate, drizzle some of the flavorful sauce over the top, and sprinkle with chopped herbs. Serve with a side of steamed rice and a fresh salad for a complete meal.