Pork Adobo
Simmered low and slow the pork belly will melt in your mouth. The rendered pork fat gives the sauce a perfect glossy edge.
Ingredients: - 600g thick pork belly - 1/2 cup soy sauce - 1/2 cup white vinegar - 1 tbsp brown sugar - 20 cloves of garlic - 1 slice of ginger - 1 tbsp whole black peppercorns - 5 bay leaves - 1/2 cup water - Jasmine rice - 1 tbsp neutral oil
Cut pork belly into chunks.
In a skillet or large dutch oven, heat neutral oil on high heat. Sear pork belly until light golden brown on both sides.
Transfer pork belly out. Reduce heat to medium low. Add in 20 cloves of garlic, 1 slice of ginger, and 1 tbsp whole black peppercorns. Stir until garlic turns a pale golden color.
Add 1/2 cup of soy sauce, 1/2 cup of white vinegar, and 1 tbsp of brown sugar into the pot and bring to a simmer.
Add pork belly back in and 5 bay leaves. Bring back to a simmer.
Cut a hole in parchment paper and place on top OR Put a lid on and leave slightly ajar. Simmer for 1 hour on low heat OR Place in the oven at 325°F for 1 hour and 30 minutes.
Serve with rice.