Pork Belly Adobo

Like chicken adobo, just imagine it but with pork belly. Need I say more? This dish is salty, umami, sour and garlicky, rich, fatty, succulent. It needs the rice, and is best served with vegetables. You can replace the pork with chicken thighs for a simple chicken adobo. Enjoy!

  1. In a hot pan, sear the pork/chicken on high till golden brown, about two minutes on each side.
  2. Lower the heat. Add a good amount of whole black peppercorns, bay leaves, and lots of whole peeled garlic cloves. Pour in a 1:1 ratio of soy sauce and distilled vinegar, and ~1/2 cup water (you want enough liquid to cover most of the meat, and most of the water to evaporate by the end of the braise). Optional: add a little sugar, just a teaspoon or two will go a long way.
  3. Braise on low for ~90 minutes, simmering until tender but not falling apart. Carefully flip the meat several times while cooking, otherwise don’t touch it.
  4. Remove the meat from the sauce and slice in bite size pieces. Serve over rice with sauce. Optional: garnish with thai basil, thai chilis, scallions. To balance, serve with a clean vegetable side like sauteed greens, steamed broccoli, carrots, or cucumber slices.

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