Andy’s pork adobo is a delicious and hearty dish inspired by the Philippines that combines savoury soy sauce, tangy vinegar, and fragrant garlic to create a rich and flavourful sauce that perfectly seasons succulent pork. This dish is incredibly easy to make and is sure to impress your friends and family with its bold and satisfying taste. Whether you are cooking for a weeknight dinner or entertaining guests, pork adobo is a versatile and comforting meal that will leave you feeling satisfied and satisfied.
Ingredients
- 1.2 kg pork belly
- 5 Tbsp coconut vinegar
- 2 tsp sugar
- 4 Tbsp dark soy
- 4 Tbsp light soy
- 8 cloves garlic, diced
- 4 bay leaves
- 400 ml water
- spring onion for garnish
Serves 4
Method
Dice your pork belly into roughly 3cm cubes.
Marinate your diced pork belly with the white vinegar, sugar, dark soy, light soy, garlic and bay leaves for 1-6 hours.
Drain the pork belly from the marinade. In a large heavy-based pot, brown off the pork belly so you have good colour on all sides.
Once your pork belly is nicely browned, add the marinade to the pot with the water. Bring this to a simmer, turn to low and cook for 1.5 hours or until the pork is super tender.
For the last 30 minutes, take the lid off the pot so the sauce reduces and becomes nice and sticky.
Serve your pork adobo with rice and some optional spring onion as garnish.
