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Filipino Adobo Pork Belly with Garlic Fried Rice

Name: Filipino Adobo Pork Belly with Garlic Fried Rice
Ingredients: 8 oz (227 g) Pork belly, skin-on; 4 tbsp (60 ml) Soy sauce (low sodium); 3 tbsp (45 ml) White vinegar; 6 cloves (18 g) Garlic, minced; 1 tsp (2 g) Black peppercorns, whole; 2 leaves Bay leaves; 1/2 cup (120 ml) Water; 1.5 cups (255 g) Cooked Jasmine rice; 4 cloves (12 g) Garlic, thinly sliced; 1 tbsp (15 ml) Vegetable oil; 1/4 tsp (1.5 g) Salt

Nutrition

1594

kcal

Calories

Protein

Carbs

122

Fat

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Ingredients(11)

Pork belly, skin-on8 oz (227 g)

Soy sauce (low sodium)4 tbsp (60 ml)

White vinegar3 tbsp (45 ml)

Garlic, minced6 cloves (18 g)

Black peppercorns, whole1 tsp (2 g)

Bay leaves2 leaves

Water1/2 cup (120 ml)

Cooked Jasmine rice1.5 cups (255 g)

Garlic, thinly sliced4 cloves (12 g)

Vegetable oil1 tbsp (15 ml)

Salt1/4 tsp (1.5 g)

Instructions

Pat the pork belly dry with paper towels.

In a medium saucepan or pot, combine the pork belly, soy sauce, vinegar, minced garlic, whole peppercorns, bay leaves, and water. Bring to a boil over medium-high heat.

Once boiling, reduce heat to low, cover, and simmer for 45-60 minutes, or until the pork belly is tender and easily pierced with a fork. Turn the pork occasionally to ensure even cooking.

While the pork is simmering, prepare the garlic fried rice. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced garlic and stir-fry until golden brown and fragrant, about 1-2 minutes. Be careful not to burn it.

Add the cooked Jasmine rice to the skillet. Break up any clumps and stir-fry for 2-3 minutes until heated through and lightly toasted.

Season the rice with salt to taste. Keep warm.

Once the pork is tender, remove it from the braising liquid. You can either slice it into thick pieces or leave it whole. If desired, you can crisp up the pork by pan-frying it in a separate skillet over medium-high heat until the skin is crackly (about 5-7 minutes), or by broiling it for a few minutes.

Strain the braising liquid, discarding the solids. You can reduce the liquid further by simmering it uncovered for a few minutes to create a thicker sauce, if desired.

To serve, place a portion of garlic fried rice on a plate. Top with the adobo pork belly and drizzle with some of the reduced adobo sauce.