Lunch · Filipino · 15 min
Filipino Adobo Pork Belly with Garlic Fried Rice
- Calories
- 1594
- Protein
- 28g
- Carbs
- 93g
- Fat
- 122g
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
Method
- 01Pat the pork belly dry with paper towels.
- 02In 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.
- 03Once 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.
- 04While 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.
- 05Add the cooked Jasmine rice to the skillet. Break up any clumps and stir-fry for 2-3 minutes until heated through and lightly toasted.
- 06Season the rice with salt to taste. Keep warm.
- 07Once 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.
- 08Strain 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.
- 09To 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.
Cook it with the whole plan around it
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