Adobo is traditional Filipino dish that has become one of the most iconic flavors of the Philippines. It traces its roots back to Spanish colonial times when Spanish cooking techniques and local ingredients merged to create unique dishes. The word "adobo" comes from the Spanish word "adobar", meaning "to marinate" Filipino adobo is distinct from its Spanish counterpart, as it features a combination of soy sauce, vinegar, garlic and spices that createa savory, tangy, and slightly sweet flavor profile. This dry version of pork belly adobo highlights the deliciously rich, oily and tender texture of the meat, making it a perfect cenrepiece for any meal.
Ingredients
2 lbs pork belly, cut into 2-inch cubes
4 tbsp soy sauce
2 tbsp black cane vinegar(or white vinegar)
1 head garlic, minced
2 -3 bay leaves
1 tsp whole black peppercorns
1 tsp sugar to 1 tbsp sugar according to taste(optional)
salt and pepper to taste
Instructions
1. Marinate the Pork Belly:
In a large pan, combine the pork belly cubes and rest of ingredients. Mix well to ensure the pork is evenly coated. Cover the pot and marinate the pork in the refrigerator for at least 1 hour, preferably overnight for better flavor absorption.
2. Cook the Pork belly:
Start cooking and bring the mixture to a boil, then reduce the heat to low.
3. Simmer
Cover and simmer for about 40-45 mins, or until the pork is tender and the liquid has reduced.
Stir occasionally to prevent sticking.
4. Dry the Adobo
Once the pork is tender and the liquid has significantly reduced, increase the heat to medium-high
Continue to cook the adobo uncovered, stirring occasionally, until the sauce thickens and clings to the pork, creating a dry and flavorful coating.
5. Season and serve
Taste the adobo and adjust the seasoning with salt, pepper and sugar if needed.
Transfer the dry Adobo to a serving dish.
6 Enjoy
Serve the dry pork belly adobo with steamed jasmine riceand enjoythe rich, savory flavors of this classic Filipino dish.
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