Episode 1.1: Pork Belly Adobo | The History of Adobo

On the first episode, how to make my Pork Belly Adobo recipe and talk about the history and origins of adobo.

Makes 4-6 servings

Ingredients

• 1.5 lbs pork belly

• 1 head garlic cloves, smashed

• 2 T sugar

• 2 T oil

• 0.5 c soy sauce

• 1 t whole peppercorns

• 3 bay leaves

• 1 c water

• 1 c vinegar

Instructions

1. Slice pork belly into 1 inch slices, or to your preference. Heat an enameled cast iron skillet (or any oven-safe skillet with a cover) to medium high heat, and add oil.

2. Add garlic cloves and pork belly slices. Add soy sauce, sugar, peppercorns, bay leaves, and water.

3. Add vinegar and take care to not stir. Cook uncovered for 15 minutes.

4. Afterwards, stir the sauce and cover the skillet. Place in the oven at 425°F for 45 minutes.

5. Remove from oven and bring oven temperature to 200°F. Put the adobo back in the oven for 4 hours.

6. Remove from oven and place on stovetop. Remove the pork belly and sauce, separately, from the skillet. Add oil to the skillet and heat to medium high, then saute the pork belly pieces until edges are slightly crispy, 2-3 minutes.

7. Strain the peppercorns and bay leaves from the sauce. Serve pork belly and sauce portions over rice.