Ingredients with Measurements:
- 1 lb. pork belly, sliced into bite-size pieces
- 1 cup vinegar
- 1/2 cup soy sauce
- 1/2 cup water
- 1/4 cup brown sugar
- 1 head garlic, minced
- 1 onion, chopped
- 2 bay leaves
- 1 tsp. whole peppercorns
- 1 cup ubod (heart of palm), sliced into thin strips
- 1/2 cup carrots, julienned
- 1/2 cup red bell pepper, julienned
- 1/2 cup green bell pepper, julienned
- 1/2 cup raisins
- 1/2 cup pineapple chunks
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Mixing bowl
- Wooden spoon
Step-by-step instructions:
1. In a large pot, combine pork belly, vinegar, soy sauce, water, brown sugar, garlic, onion, bay leaves, and whole peppercorns. Bring to a boil, then lower heat and simmer for 30 minutes or until pork is tender.
2. Add ubod, carrots, red bell pepper, green bell pepper, raisins, and pineapple chunks. Simmer for another 10 minutes.
3. Season with salt and pepper to taste.
4. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 40 minutes
Temperature:
- Simmer over low heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 450
- Fat: 25g
- Carbohydrates: 30g
- Protein: 25g
Substitutions for ingredients:
- Pork belly can be substituted with chicken or beef.
- Ubod can be substituted with bamboo shoots.
Variations:
- Add sliced green beans or snow peas for added crunch.
- Use white vinegar instead of apple cider vinegar for a milder taste.
Tips and tricks:
- To make the pork belly more tender, marinate it in the vinegar and soy sauce mixture for at least an hour before cooking.
- Adjust the amount of sugar 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 serving dish with a garnish of chopped scallions.
Garnishes:
- Chopped scallions
Pairings:
- Steamed rice
Suggested side dishes:
- Lumpia (Filipino spring rolls)
- Pancit (Filipino stir-fried noodles)
Troubleshooting advice:
- If the sauce is too sour, add more sugar to balance the flavors.
Food safety advice:
- Make sure to cook the pork belly thoroughly to avoid any foodborne illnesses.
Food history:
- Atcharang ubod adobo is a Filipino dish that combines the flavors of adobo (a popular Filipino dish made with vinegar and soy sauce) and atchara (a Filipino pickle made with shredded unripe papaya).
Flavor profiles:
- Savory, tangy, and slightly sweet
Serving suggestions:
- Serve hot with steamed rice and a side of lumpia or pancit.
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Region: Philippine