Pork Belly Adobo
Pork belly is marinated in soy sauce and garlic, briefly seared, then gently simmered with bay leaves and peppercorns before finishing with vinegar for a balanced, savory-tangy adobo sauce.
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Ingredients
- 2 lb pork belly cut into 2-inch cubes
- 5 dried bay leaves
- 2 cups water
- 1/4 cup vinegar Datu Puti cane vinegar preferred
- 1 tbsp whole peppercorns
- 1/2 cup soy sauce
- 2 tbsp fresh garlic finely minced
- Salt as needed
Instructions
Step 1: Marinate the Pork Belly
- In a bowl, combine the pork belly with the soy sauce and minced garlic.
- Mix thoroughly so every piece is well coated.
- Cover and refrigerate for at least 1 hour to deepen the flavor.
Step 2: Sear the Marinated Pork
- Place a pot over medium heat and allow it to warm up.
- Add the marinated pork belly and cook for a few minutes, turning as needed, until lightly browned on all sides.
- This brief sear helps set the flavors and improves the meat’s texture.
Step 3: Add Marinade and Simmer
- Pour in the remaining marinade, including any garlic left behind, into the pot with the pork.
- Add the water, whole peppercorns, and dried bay leaves.
- Bring to a boil, then lower the heat to maintain a gentle simmer.
- Cook for 40 minutes to 1 hour, until the pork is tender and the sauce is well developed.
Step 4: Add Vinegar and Finish Cooking
- After the initial simmer, add the vinegar and continue simmering for 12 to 15 minutes.
- This final stage adds the characteristic tang and rounds out the sauce.
- Taste and season with salt as needed.
Step 5: Serve and Enjoy
- Remove the pot from the heat once the pork is cooked to your preference.
- Serve hot, spooning plenty of the sauce over each portion.