Pork Belly Adobo
Updated: Jun 30, 2021
1 Packet of Adobo Seasoning
650g Pork Belly cut into chunks of about 4cm
1/3 cup coconut vinegar (you can use apple cider or regular vinegar if you don't have this)
1/3 cup light soy sauce
2tbsp peanut oil
1 onion, cut into slices
6 garlic cloves, finely chopped
270ml (9.1 fl oz) coconut milk
1 tbsp brown sugar
2 spring onions (scallions), thinly sliced (optional/garnish)
1tsp sesame seeds for garnish
Steamed rice, to serve
Prep: 10 mins | Cook: 30mins | Serves: 4-6
Combine the pork, vinegar, soy sauce, bay leaves and peppercorns in a large glass or ceramic bowl. Toss to coat. Cover and place in the fridge for 30 minutes to marinate.
Drain the pork, reserving the marinade. Pat the pork dry with paper towel. Heat 1 tablespoon of the oil in a large, heavy-based saucepan over high heat. Cook the pork, in batches, for about 3-4 minutes or until golden brown. Transfer to a plate and set aside.
Place the pan back on medium-high heat and add the remaining 1 tablespoon of oil if you don’t have at least a tablespoon of fat in the bottom of the pan. Add the onion, garlic and chilli flakes. Season with a pinch of salt. Turn the heat to medium and cook, stirring, for 3-4 minutes until the onion softens. Add the pork, reserved marinade and 1 cup of water. Cover. Reduce heat to low and simmer for 30 minutes.
Add the brown sugar and coconut cream and cook, uncovered for a further 45 minutes-1 hour or until the pork is very tender and the liquid reduced.
Garnish with chopped spring onions and sesame seeds. Serve with steamed rice.
Taste and Enjoy!