Filipino
Adobong baboy
Pork adobo
Pork belly simmered in soy sauce, vinegar and garlic until tender, then cooked down until the sauce clings.
- Serves 6
- Prep 10 min
- Cook 1 h 15 min
- Total 1 h 25 min
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Ingredients
8 items · serves 6- 1 kg pork belly (liempo), cut into cubes
- 120 ml soy sauce (toyo)
- 120 ml cane vinegar (suka)
- 1 head garlic (about 10 cloves), crushed
- 1 tsp whole black peppercorns (pamintang buo)
- 3 dried bay leaves (laurel)
- 1 tbsp brown sugar (optional)
- 1 tbsp cooking oil
Contains: soy, wheat. Check product labels: brands differ.
Steps
7 steps- 1Heat the oil in a heavy pot and brown the pork on all sides so some of the fat renders out.
- 2Add the garlic and fry until fragrant.
- 3Pour in the soy sauce and two cups of water, then add the peppercorns and bay leaves.
- 4Bring to a boil, add the vinegar and let it boil for a few minutes without stirring.
- 5Cover and simmer for about an hour, until the pork is very tender.
- 6Uncover, add the sugar if using, and cook until the sauce reduces and the pork starts to fry in its own fat.
- 7Serve hot with steamed rice.