Pork Belly Adobo
Slow simmered pork belly in a flavorful sauce with a hint of spice. Perfect over jasmine rice.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Servings: 4 servings
Full Ingredient List
- 800 g thick pork belly
- ½ cup soy sauce
- ½ cup vinegar
- 1 tbsp brown sugar
- 20 cloves garlic
- 1 slice ginger
- 1 tbsp whole black peppercorns
- 5 bay leaves
- ½ cup water if not using a pressure cooker
- 1 tbsp neutral oil
- jasmine rice to serve with
Pork Belly Adobo
Tools and Equipment
- large dutch oven or skillet
- parchment paper
Ingredients
| Quantity | Name | Preparation Notes | Substitutions |
|---|---|---|---|
| 800 g | pork belly | cut into sizeable chunks, about 4cm by 3cm | |
| ½ cup | soy sauce | ||
| ½ cup | vinegar | ||
| 1 tbsp | brown sugar | ||
| 20 cloves | garlic | peeled | |
| 1 slice | ginger | ||
| 1 tbsp | neutral oil | ||
| 1 tbsp | whole black peppercorns | ||
| 5 | bay leaves | ||
| ½ cup | water | omit if using pressure cooker | |
| to serve with | jasmine rice |
Instructions
- Step 1: Cut the pork belly into sizeable chunks, about 4cm by 3cm. (Tips: Cutting smaller pieces can reduce cooking time.)
- Step 2: Heat a large dutch oven or skillet over high heat. Add neutral oil and sear the pork belly until light golden brown on each side.
- Step 3: Remove pork belly and lower the heat to medium-low.
- Step 4: Add garlic, ginger, and black peppercorns to the pan. Stir until garlic turns pale golden. (Tips: This blooms the spices and aromatics.)
- Step 5: Pour in soy sauce, vinegar, and brown sugar, and bring to a simmer.
- Step 6: Return pork belly to the pan and add bay leaves. If the mixture stops simmering, heat on high briefly then return to low for a rolling simmer.
- Step 7: Place a cartouche (a parchment paper circle with a hole in the middle) on the liquid to control evaporation and ensure pork belly remains submerged and tender. (Tips: Alternatively, leave the lid slightly ajar.)
- Step 8: Simmer on low heat for 1 hour. Alternatively, bake in a preheated oven at 325F/165C for 1.5 hours, or use a pressure cooker without water for 15 minutes at high pressure plus 5 minutes resting before releasing steam.
- Step 9: Serve over jasmine rice.
Additional Information
Notes: Serve over jasmine rice for the best experience.