Ingredients with Measurements:
- 1 kg pork belly, sliced into bite-sized pieces
- 1/2 cup vinegar
- 1/2 cup soy sauce
- 1/4 cup bagoong (shrimp paste)
- 1 head garlic, minced
- 1 onion, chopped
- 2 bay leaves
- 1 tsp black peppercorns
- 1 cup water
- 2 tbsp cooking oil
Special equipment needed: None
Step-by-step instructions:
1. In a large bowl, marinate the pork belly in vinegar, soy sauce, garlic, and black peppercorns for at least 30 minutes.
2. In a pan, heat the cooking oil over medium heat. Add the onion and sauté until translucent.
3. Add the marinated pork belly and cook until browned on all sides.
4. Add the bagoong and bay leaves, and stir to combine.
5. Pour in the water and bring to a boil. Lower the heat and simmer for 30-40 minutes or until the pork is tender.
6. Serve hot with steamed rice.
30 minutes (preparation) + 40 minutes (cooking)
Temperature: Medium heat
Serving size: 4-6 people
Nutritional information:
- Calories: 450
- Fat: 35g
- Carbohydrates: 5g
- Protein: 25g
Substitutions for ingredients:
- Pork belly can be substituted with chicken or beef.
- Bagoong can be substituted with fish sauce.
Variations:
- Add sliced green chili for a spicy kick.
- Use coconut vinegar instead of regular vinegar for a different flavor.
Tips and tricks:
- Use a non-stick pan to prevent the pork from sticking.
- Add a splash of water if the dish becomes too dry.
- Adjust the amount of bagoong according to your preference.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a large platter with steamed rice on the side.
Garnishes:
- Top with sliced green onions or chopped cilantro.
Pairings:
- Serve with a side of pickled vegetables or ensaladang talong (grilled eggplant salad).
Suggested side dishes:
- Garlic fried rice
- Lumpiang Shanghai (spring rolls)
- Ginisang Ampalaya (sauteed bitter melon)
Troubleshooting advice:
- If the dish is too salty, add a bit of sugar to balance the flavors.
- If the dish is too sour, add a bit of water to dilute the vinegar.
Food safety advice:
- Make sure to cook the pork thoroughly to prevent any foodborne illnesses.
Food history:
- Adobo is a popular Filipino dish that has Spanish influences. It is usually made with meat or vegetables cooked in vinegar, soy sauce, and other seasonings.
Flavor profiles:
- Salty, savory, tangy
Serving suggestions:
- Serve hot with steamed rice and a side of pickled vegetables.
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Region: Philippine