Adobo (Pork Belly)

This recipe hits home with its rich, savory taste and melt-in-your-mouth texture.

Serves 4

Ingredients:

•2 lbs pork belly, cut into 1 1/2-inch pieces

•5 cloves garlic, peeled and smashed

•1 onion, sliced

•1/3 cup cane vinegar (or white vinegar)

•1/3 cup dark soy sauce (or 1/2 cup light soy sauce)

•1 tbsp whole peppercorns

•3 bay leaves

•1/2 cup water

•1 tbsp brown sugar (or white sugar)

•1 tbsp oil (for sautéing)

Instructions:

1. Optional Marinating (Recommended for Enhanced Flavor):
   
• In a bowl, combine the pork belly pieces, soy sauce, vinegar, smashed garlic, and sugar.
• Mix well, ensuring the pork is fully coated.
• Cover and refrigerate for at least 1 hour, or up to overnight for deeper flavor.
• If short on time, marinating for 15–30 minutes at room temperature will still impart good flavor.
2. Sauté Garlic and Onion:
   
• Heat 1 tbsp oil in a large pot or Dutch oven over medium heat.
• Add the sliced onion and smashed garlic (reserve any remaining marinade if marinated), sautéing for about 3–4 minutes until softened and fragrant.
3. Cook the Pork:
   
• If marinated, add the pork along with the marinade to the pot.
• If not marinated, add the fresh pork belly pieces directly to the pot.
• Sauté for about 10 minutes, allowing the pork to brown and render some fat.
4. Add Liquids and Simmer:
   
• Pour in the soy sauce and vinegar (if not already added during marinating), stirring to combine.
• Let it sit for about 1 minute to allow the vinegar to cook off slightly.
• Add the water, bay leaves, and peppercorns. Stir to combine.
• Bring the mixture to a boil, then lower the heat and let it simmer uncovered for about 45 minutes, or until the pork is tender and the sauce has reduced and thickened. Stir occasionally.
5. Finish:
   
• If the sauce hasn’t reduced to your liking, let it simmer for another 5–10 minutes to concentrate the flavors.

Serve:

Serve over hot rice, and consider topping with a fried egg or pickled vegetables for extra flavor!