Pork Belly Adobo Recipes

BRAISED PORK BELLY ADOBO BY CHEF LEAH COHEN RECIPE BY TASTY

Braised Pork Belly Adobo By Chef Leah Cohen Recipe by Tasty image

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

Ingredients

1 ½ lb whole skin-on pork belly
¼ cup kosher salt
2 tablespoons sugar
1 teaspoon ground black pepper
1 pod star anise
2 cloves garlic
3 bay leaves
⅓ cup soy sauce
2 tablespoons apple cider vinegar
½ gal water
⅓ cup water
1 cup soy sauce
2 tablespoons sugar
2 tablespoons canola oil
½ teaspoon bay leaf powder
1 ½ teaspoons freshly ground black pepper
3 cloves garlic
⅓ cup coconut vinegar
⅔ cup full-fat coconut milk
oil, for frying
4 poached eggs
4 pinches ground szechuan peppercorn
2 teaspoons scallion, thinly sliced, green parts only
2 teaspoons garlic, fried
4 teaspoons fresh cilantro
jasmine rice, cooked

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

PORK ADOBO

Pork Adobo image

Filipino Adobo made with pork belly is a delicious medley of salty and savory you'll love with steamed rice. It's easy to make, hearty, tasty, and sure to be a dinner favorite!

Provided by Lalaine Manalo

Categories Main Entree

Time 1h15m

Number Of Ingredients 10

Ingredients

2 pounds pork belly, cut into 2-inch cubes
1 onion, peeled and sliced thinly
1 head garlic, peeled and minced
2 bay leaves
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon oil
1 cup vinegar
1/2 cup soy sauce
1 cup water

Steps:

In a bowl, combine pork, onions, garlic, bay leaves, salt, and pepper. Place in the refrigerator and marinate for about 30 minutes.
In a wide, heavy-bottomed skillet over medium heat, heat oil. Add meat mixture and cook, turning occasionally, until pork is lightly browned.
Add vinegar and allow to boil, uncovered and without stirring, for about 3 to 5 minutes.
Add soy sauce and water and stir to combine. Allow to a boil for another 3 to 5 minutes.
Lower heat, cover, and simmer for about 40 to 50 minutes or until meat is fork-tender and sauce is reduced. Serve hot.

Nutrition Facts : Calories 1256 kcal, Carbohydrate 6 g, Protein 25 g, Fat 123 g, SaturatedFat 44 g, Cholesterol 163 mg, Sodium 2280 mg, Sugar 1 g, ServingSize 1 serving

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