PORK BELLY ADOBO
I am a first-generation Filipino American. My mother and father both worked long hours while I was growing up. No matter how tired my mother was, she made sure our family was taken care of. Some of the things on her daily checklist were making sure that our homework was done, I had our house key on a shoelace around my neck and we had lunch money in our pockets. She also made sure there would always be food waiting for us when we got home. One of our favorite things was this pork adobo. She would make it the night before and it would develop more flavor as it sat overnight in the refrigerator. As simple as this recipe is, it always projected the love she put into it. - Richmond Flores, Food Stylist
Provided by Food Network Kitchen
Categories main-dish
Time 4h25m
Yield 5 to 6 servings
Number Of Ingredients 10
Steps:
- Combine the soy sauce, garlic, sugar and peppercorns in a large bowl. Add the pork and marinate in the refrigerator for at least 2 hours or overnight, covered (can be marinated in a resealable 1-gallon freezer bag). Mix twice at regular intervals to marinate thoroughly.
- Drain the pork in a colander over a bowl; reserve the marinade and garlic. Heat the oil in a large Dutch oven over medium heat. Brown the pork in batches, making sure not to crowd the meat and turning often until all sides are brown, 6 to 8 minutes per batch (the peppercorns may adhere to the pork, which is fine). Watch closely: The sugar in the marinade will cause the pork to darken quickly if the pot is too hot-lower the heat if necessary to avoid burning. Remove the pork with a slotted spoon; set aside.
- Discard all but 2 tablespoons of the oil from the Dutch oven. Add the garlic from the marinade and the onions, and cook, stirring, until the onions are translucent, 10 to 12 minutes.
- Add back the pork, the strained marinade, 1 cup water and the bay leaves, and bring to a boil. Lower the heat to medium, cover and cook at a medium boil, stirring periodically, until the pork is tender but not falling apart, about 1 hour 25 minutes.
- Add the vinegar, but do not stir. Cook, uncovered, until the sauce is reduced to the consistency of a loose marinara, about 20 minutes more. Remove from the heat, and skim and discard fat (pork belly will render a good amount). Allow the pork and sauce to sit 15 minutes before serving; the sauce will continue to thicken. Serve over jasmine rice.
BRAISED PORK BELLY ADOBO BY CHEF LEAH COHEN RECIPE BY TASTY
Here's what you need: whole skin-on pork belly, kosher salt, sugar, ground black pepper, star anise, garlic, bay leaves, soy sauce, apple cider vinegar, water, water, soy sauce, sugar, canola oil, bay leaf powder, freshly ground black pepper, garlic, coconut vinegar, full-fat coconut milk, oil, poached eggs, ground szechuan peppercorn, scallion, garlic, fresh cilantro, jasmine rice
Provided by Pierce Abernathy
Categories Dinner
Yield 8 servings
Number Of Ingredients 26
Steps:
- Preheat the oven to 325˚F (160˚C).
- Cut the pork belly in half crosswise and place in a Dutch oven or large oven-safe pot.
- In a large bowl, combine the salt, sugar, pepper, star anise, garlic, bay leaves, soy sauce, apple cider vinegar, and water. Whisk until the salt and sugar have dissolved.
- Pour the braising liquid over the pork belly. Cover the pork belly with a sheet of parchment paper, then tightly cover the pot with a sheet of aluminum foil. Bake for 2-2½ hours, until the pork is tender but not falling apart.
- Remove the pork belly from the braising liquid and transfer to a wire rack set over a baking sheet. Chill uncovered in the refrigerator overnight.
- Make the adobo sauce: In a medium saucepan over low heat, combine the water, soy sauce, sugar, canola oil, bay leaf powder, black pepper, garlic, coconut vinegar, and coconut milk. Simmer for 15-20 minutes. Remove the sauce from the heat and reserve until ready to use.
- Remove the pork belly from the refrigerator and cut it into approximately 8 5-ounce (140 g) pieces. Score the pork by slicing through the fat cap, stopping once you reach the meat, in ½-inch (1 cm) sections.
- Fill a large pot halfway with the oil and heat until it reaches 375˚F (190˚C).
- Fry the pork belly until the skin is crispy and the center is hot, about 8 minutes.
- Slice the pork belly between the scores.
- To serve, ladle some adobo sauce on the bottom of a serving bowl. Arrange a portion of pork belly on top and garnish with a poached egg, Szechuan pepper, scallions, fried garlic, and cilantro. Serve with Jasmine rice alongside.
- Enjoy!
Nutrition Facts : Calories 501 calories, Carbohydrate 9 grams, Fat 46 grams, Fiber 0 grams, Protein 13 grams, Sugar 4 grams
CHICKEN AND PORK BELLY ADOBO
Steps:
- ut all ingredients with the exception of the oil and ground salt and pepper into a non-reactive bowl and marinate the chicken for a minimum of 30 minutes, up to 2 hours. Pull the chicken out of the marinade and pat dry. Remove the peppercorns, garlic and bay leaves and put back into the marinade and set aside. In a pan deep enough to braise the chicken, heat 2 tablespoons of oil. When hot, add the chicken and the pork pieces and brown, taking care to let the chicken caramelize before turning so that the skin stays attached to the chicken pieces and doesn't get lost on the bottom of the pan. When brown, add the marinade. Bring to a boil, lower temperature to a light boil and cook for 45 minutes, stirring and turning the chicken pieces 3 times. Continue cooking until the color becomes a beautiful, caramel color. When done, remove the chicken to a plate with paper towels and pat dry, removing the peppercorns and bay leaves completely this time. In the meantime, heat a skillet with cooking oil to a depth of 1 - 2 inches. You're not going to deep fry the chicken, but want enough oil to cover the pieces 1/2 way. Fry until the color becomes more intense and the skin crisps up. Be very careful the chicken is going to be wet and there will be hidden pockets of marinade that will pop and spit when you slide the chicken into the hot oil and for a couple of minutes after. It will spit very far and yes, it hurts if it makes it to your skin. I included the garlic cloves in this step, which gave them a good chewy texture in the finished dish. The garlic has cooked long enough to become incredibly sweet, but if you'd rather not bite into a clove of garlic, they'll be tender enough to combine into the dish with a fork. This will take just a couple of minutes. When the skin is crispy, remove the chicken to a plate and set aside. Pour the marinade into the pan and cook for about 5 minutes to reheat and reduce just a bit. Pour over chicken and serve!
PORK BELLY ADOBO
I found a 2 pound piece of pork belly in the freezer and decided to put together a recipe to cook it adobo style in the Instant Pot. I cut it up and put it into a pan to render out much of the fat before adding it to the Instant Pot. I added coconut milk which really gave the dish a pleasing depth of flavor and the Hoisin Sauce...
Provided by J. White Harris
Categories Pork
Time 50m
Number Of Ingredients 12
Steps:
- 1. Cut the pork belly into 1 to 2 inch pieces. Put the pieces in a large pot over medium heat. This is done to render the excess geese from the pork belly. Stir occasionally to keep the meat from sticking to pot.
- 2. Rough chop a large onion and put the chopped onion into the inner pot of an Instant Pot or other electric pressure cooker.
- 3. Take a whole head of garlic, separate the cloves, smash each clove with the side of a large knife, remove the husk, and add the smashed garlic to the pressure cooker pot.
- 4. Peel a thumb size piece of fresh ginger, finely chop, and add it to the pressure cooker pot.
- 5. Add the following items to the pressure cooker pot: 1 Tbsp whole peppercorns, 4 bay leaves, 1/2 cup light soy sauce, 3/4 cup white vinegar, 1 can coconut milk, 1 Tbsp oyster sauce, 3 Tbsp Hoisin sauce, and 1 4-oz can mushroom stems and pieces - drained.
- 6. When the pork belly comes to a boil, turn the burner down and allow it to cook for about 12 minutes allowing it to begin to brown. Then remove the pork belly to paper towels to drain then add it to the pot of the electric pressure cooker.
- 7. Put the lid on the Instant Pot and set it for 15 minutes of pressure time. When the pressure time is finished, do a quick release of the pressure.
- 8. To thicken the sauce, set the Instant Pot to sauté and allow it to cook down to the desired consistency. You can speed up this process by mixing a couple of Tbsp of flour or corn starch into an equal amount of water then add it to the pot and stir it into the sauce. As this cooks the sauce will thicken.
- 9. Serve this with rice and enjoy.
BRAISED PORK BELLY ADOBO BY CHEF LEAH COHEN RECIPE BY TASTY
Here's what you need: whole skin-on pork belly, kosher salt, sugar, ground black pepper, star anise, garlic, bay leaves, soy sauce, apple cider vinegar, water, water, soy sauce, sugar, canola oil, bay leaf powder, freshly ground black pepper, garlic, coconut vinegar, full-fat coconut milk, oil, poached eggs, ground szechuan peppercorn, scallion, garlic, fresh cilantro, jasmine rice
Provided by @MakeItYours
Number Of Ingredients 26
Steps:
- Preheat the oven to 325˚F (160˚C).
- Cut the pork belly in half crosswise and place in a Dutch oven or large oven-safe pot.
- In a large bowl, combine the salt, sugar, pepper, star anise, garlic, bay leaves, soy sauce, apple cider vinegar, and water. Whisk until the salt and sugar have dissolved.
- Pour the braising liquid over the pork belly. Cover the pork belly with a sheet of parchment paper, then tightly cover the pot with a sheet of aluminum foil. Bake for 2-2½ hours, until the pork is tender but not falling apart.
- Remove the pork belly from the braising liquid and transfer to a wire rack set over a baking sheet. Chill uncovered in the refrigerator overnight.
- Make the adobo sauce: In a medium saucepan over low heat, combine the water, soy sauce, sugar, canola oil, bay leaf powder, black pepper, garlic, coconut vinegar, and coconut milk. Simmer for 15-20 minutes. Remove the sauce from the heat and reserve until ready to use.
- Remove the pork belly from the refrigerator and cut it into approximately 8 5-ounce (140 g) pieces. Score the pork by slicing through the fat cap, stopping once you reach the meat, in ½-inch (1 cm) sections.
- Fill a large pot halfway with the oil and heat until it reaches 375˚F (190˚C).
- Fry the pork belly until the skin is crispy and the center is hot, about 8 minutes.
- Slice the pork belly between the scores.
- To serve, ladle some adobo sauce on the bottom of a serving bowl. Arrange a portion of pork belly on top and garnish with a poached egg, Szechuan pepper, scallions, fried garlic, and cilantro. Serve with Jasmine rice alongside.
- Enjoy!
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