Filipino-American Twist on Mrkopaljski Podmetaš

Ingredients

In this Filipino-American adaptation, the traditional Croatian Mrkopaljski Podmetaš is transformed into a crispy pork belly adobo. The original dish typically consists of roasted pork belly served with potatoes and sauerkraut. However, in this recipe, the pork belly is marinated in a Filipino adobo sauce and cooked until crispy, creating a different texture and flavor profile. We alse have the original recipe for Mrkopaljski podmetaš, so you can check it out.

• 1 kg (2.2 lbs) pork belly, skin-on 1 kg (2.2 lbs) pork belly, skin-on
• 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 teaspoon black peppercorns 1 teaspoon black peppercorns
• 3 bay leaves 3 bay leaves
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 2 tablespoons cooking oil 2 tablespoons cooking oil
• 4 cups (800 g) cooked rice 4 cups (800 g) cooked rice
• 4 cloves garlic, minced (for garlic rice) 4 cloves garlic, minced (for garlic rice)
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 35g, 12g
• Carbohydrates (total, sugars): 10g, 1g
• Protein: 25g
• Fiber: 0g
• Salt: 2g

Preparation

1. 1.
   In a large bowl, combine soy sauce, vinegar, minced garlic, black peppercorns, bay leaves, and brown sugar. Mix well.
2. 2.
   Add the pork belly to the marinade, ensuring it is fully coated. Cover and refrigerate for at least 2 hours, or overnight for best results.
3. 3.
   Preheat the oven to 180°C (350°F).
4. 4.
   Heat a large oven-safe skillet or pan over medium-high heat. Add cooking oil and sear the marinated pork belly, skin-side down, until the skin is crispy and golden brown.
5. 5.
   Transfer the skillet to the preheated oven and roast for 1 hour, or until the pork belly is tender and cooked through.
6. 6.
   While the pork is roasting, prepare the garlic rice. Heat a separate pan over medium heat and add cooking oil. Sauté minced garlic until fragrant.
7. 7.
   Add cooked rice to the pan and stir-fry until well-coated with the garlic and heated through. Season with salt to taste.
8. 8.
   Once the pork belly is done, remove it from the oven and let it rest for a few minutes. Slice into serving pieces.
9. 9.
   Serve the crispy pork belly adobo alongside the fragrant garlic rice. Enjoy!

Treat your ingredients with care...

• Pork belly — For extra crispy skin, pat the pork belly dry with paper towels before marinating. Score the skin with a sharp knife to help render the fat and achieve a crispy texture.

Tips & Tricks

• For an extra layer of flavor, add a splash of coconut milk to the adobo marinade.
• If you prefer a spicier kick, add a chopped chili pepper to the marinade.
• To achieve a truly crispy skin, you can broil the pork belly for a few minutes after roasting.
• Leftovers can be used to make delicious adobo sandwiches or tacos.
• Serve with a side of pickled vegetables for a refreshing contrast.

Serving advice

Serve the crispy pork belly adobo on a platter, garnished with chopped spring onions and a squeeze of fresh lime juice. Accompany it with a bowl of garlic rice and a side of pickled vegetables for a complete and satisfying meal.

Presentation advice

Arrange the sliced crispy pork belly adobo on a bed of garlic rice, drizzling some of the adobo sauce over the top. Garnish with fresh herbs and serve with a side of pickled vegetables for an appetizing and visually appealing presentation.