Ingredients with Measurements:
- 1 kg pork belly, sliced into bite-sized pieces
- 1/2 cup soy sauce
- 1/2 cup vinegar
- 1/2 cup water
- 1 head garlic, minced
- 1 tsp whole black peppercorns
- 2 bay leaves
- 2 tbsp brown sugar
- 2 tbsp cooking oil
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the cooking oil over medium-high heat.
2. Add the minced garlic and sauté until fragrant.
3. Add the sliced pork belly and cook until browned on all sides.
4. Pour in the soy sauce, vinegar, water, whole black peppercorns, and bay leaves. Stir to combine.
5. Bring the mixture to a boil, then reduce heat to low and cover the pot.
6. Simmer for 45 minutes to 1 hour, or until the pork is tender and the sauce has thickened.
7. Add the brown sugar and stir to dissolve.
8. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 1 hour
Temperature:
- Medium-high heat for sautéing
- Low heat for simmering
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 500 per serving
- Fat: 35g
- Carbohydrates: 10g
- Protein: 35g
Substitutions for ingredients:
- Pork belly can be substituted with chicken, beef, or tofu.
- White vinegar can be substituted with apple cider vinegar or rice vinegar.
- Brown sugar can be substituted with honey or maple syrup.
Variations:
- Add sliced onions and bell peppers for a more colorful and flavorful dish.
- Use coconut aminos instead of soy sauce for a gluten-free option.
- Add a can of pineapple chunks for a sweet and sour twist.
Tips and tricks:
- Use a sharp knife to slice the pork belly into bite-sized pieces.
- Brown the pork well before adding the sauce to enhance the flavor.
- Let the adobo simmer for at least 45 minutes to allow the flavors to meld together.
Storage instructions:
- Store leftover adobo in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the adobo in a microwave-safe dish or on the stovetop until heated through.
Presentation ideas:
- Serve the adobo in a deep dish or bowl with steamed rice on the side.
- Garnish with chopped scallions or cilantro for a pop of color.
Pairings:
- Serve with a side of steamed vegetables, such as broccoli or bok choy.
- Pair with a cold beer or a glass of red wine.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Garlic fried rice
- Lumpia (Filipino egg rolls)
Troubleshooting advice:
- If the sauce is too salty, add a bit of water or sugar to balance it out.
- If the sauce is too sour, add a bit of sugar to sweeten it up.
- If the pork is tough, let it simmer for a bit longer until it becomes tender.
Food safety advice:
- Make sure to cook the pork thoroughly to avoid any foodborne illnesses.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
- Adobo is a popular Filipino dish that is typically made with meat, soy sauce, vinegar, and garlic. It is believed to have originated during the Spanish colonial period in the Philippines.
Flavor profiles:
- Salty, tangy, savory, and slightly sweet.
Serving suggestions:
- Serve hot with steamed rice and a side of vegetables.
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Region: Philippine