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Pork Adobo
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Pork Adobo

2 h 30 minServes 6Nutri-Score C€€
from @jujumaoo35 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • pork belly (cut into chunks)Meat1.2 kg
  • garlic (minced)Produce18 pieces
  • onion (chopped)Produce1 piece
  • pork brothPantry500 ml
  • soy saucePantry190 ml
  • cane vinegarPantry100 ml
  • long green chiliesProduce3 pieces
  • bay leavesSpices4 pieces
  • whole peppercornsSpices6 g
  • palm sugar (chopped)Pantry30 g
  • oil (for frying)Pantry30 ml
  • onion leeks (sliced)Produce30 g
  • garlic (fried into crispy bits)Produce4 pieces
  • eggs (boiled)Dairy4 pieces
  • rice (cooked, for serving)Grains400 g

per serving

Nutrition

923kcal

Carbs
57 g
Proteins
24 g
Fat
67 g
Adapt tools

what you’ll use

Tools

  • Dutch oven
  • Frying pan
  • Saucepan

step by step

Method

  1. Brown the pork

    • Heat the oil in a heavy pot and fry the pork until lightly browned on all sides.
    • Remove the pork and set aside.
    Step 1

  2. Sauté the aromatics

    • In the same pot, sauté the garlic until lightly golden and fragrant.
    • Add the onion and cook until softened.
    Step 2

  3. Add pork and braising liquids

    • Return the pork to the pot and pour in the pork broth.
    • Add the soy sauce, vinegar, green chilies, bay leaves, peppercorns and palm sugar.
    • Cover and simmer on medium heat without stirring, so the vinegar cooks through.
    Step 3

  4. Simmer until tender

    • Turn the heat to low and cook until the pork is tender and the sauce has reduced.
    • The pork should be almost swimming in its own fat, like a confit.
    Step 4

  5. Boil the eggs

    • Boil the eggs to your liking; keep them soft-boiled for a jammy yolk.
    • Peel and set aside.
    Step 5

  6. Finish and serve

    • If serving with eggs, add the soft-boiled eggs a few minutes before serving to keep the yolks jammy.
    • Serve over hot rice, topped with crispy garlic and sliced leeks, with an egg on the side.
    Step 6
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