Filipino Pork Adobo Recipe

What was the first dish you ever made? I remember when I was young , adobo was my favourite dish and I wanted to eat it all the time but it wasn’t what was prepared for dinner. So I figured if I wanted to eat it, I should learn how to make it. Thus, the first recipe I ever learned to cook was adobo. Now, it’s part of our weekly meal plan! My favourite versions are chicken wings adobo and pork adobo.

At first I wasn’t sure if I could share my recipe because I don’t have exact measurements for how I make my version of adobo- the measurements differ every time I make it. I will try my best and here are a few pointers:

• I put a whole lot more garlic than what most recipes dictate
• Instead of using whole peppercorns, I add freshly ground pepper whenever I can. I learned that for the best flavour, you should season in every step of the cooking process
• I let the meat absorb vinegar during the first phase of the cooking process
• I don’t like a soup-y adobo so towards the end, I let the dish simmer uncovered until the meat has absorbed most of the liquids

Ingredients:

• 1 Kilo pork belly, cut into cubes
• 8 cloves garlic (at least), minced
• 1/2 cup Soy sauce
• 4 TB Vinegar
• 3 pcs Bayleaves
• Salt
• Pepper (freshly ground from peppercorn)
• Garlic Powder

Instructions:

1. Cut the pork belly into cubes.
2. Prepare the marinade by mixing together 1/4 cup soy sauce, 5-6 cloves of minced garlic, and freshly ground pepper. Pour marinade into a ziplock bag. Add pork belly and marinate for at least 2 hours in the fridge.
3. In a saucepan, saute the remaining 2 cloves garlic until fragrant. Add in the marinated pork belly (setting aside the liquids). Season with freshly ground black pepper and saute uncovered until meat is browned (around 5 minutes).
4. Add in 4 TB vinegar with 4 TB water. Season with ground black pepper. Mix well and saute for 15 minutes.
5. Pour in the remaining marinade, adding 1/4 cup soy sauce and enough water for 3/4 of the meat to be submerged. Season and add in the bay leaves. Cover and let boil.
6. Simmer covered for 45min – 1 hour or until meat is tender.
7. Uncover and  continue to simmer until the meat is very brown, adding a drizzle of soy sauce to taste and letting the meat absorb all the liquid until just a little is left. Season with salt, pepper and garlic, and even brown sugar if you’d like.

Best served over garlic rice.