Pork Adobo Recipe

  • 3-heads of garlic (You can even add one more if you are a big garlic fun)
  • Salt
  • A splash of olive oil
  • 1-kilo pork belly slab/s with skin on (Of course!)
  • 120ml soy sauce
  • 250ml white vinegar
  • 3-tablespoons sugar
  • 1-teaspoon whole peppercorns
  • 4-dried bay leaves
Pork Adobo  Recipe

  1. Chop garlic heads in half with skin on.
  2. Sprinkle with salt and a splash of olive oil. Make sure that all garlic halves are well coated with salt and olive oil.
  3. Roast in pre-heated oven (200 degrees in mine) for 30-minutes until melty and golden brown. Do not remove from the oven just yet…
  4. Mix soy sauce, vinegar, sugar, peppercorns and bay leaves in a separate container.
  5. Score pork belly skin and dunk the pork belly slabs into the soy, vinegar, sugar and herb mixture.
  6. Pull out the roasting pan with roasted garlic, transfer the pork belly with adobo sauce onto the pan and return to the hot oven.
  7. Roast for 1-hour and a half, basting the pork belly slabs with the adobo sauce every 15-minutes.
  8. Once the pork belly skin is slightly crispy and adobo sauce reduced by 50%, remove the pan from the oven and slice the pork belly into cubes.
  9. Return the sliced pork belly into the roasting pan and make sure that the fatty cubes are coated with adobo sauce.
  10. Return to the oven and cook for another 15-minutes.

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