Everybody knows adobo, this national dish of the Philippines where fatty pork is stewed in sugar, soy sauce and vinegar sauce which gives it a slightly sweet, slightly salty and slightly sour flavour, the most perfect pair a freshly steamed rice can have. It’s a popular dish in the Philippines and now becoming popular around the world but do you know it has many variations that rooted from the original dish?
From meats like pork, chicken, beef, vegetables, tofu and squid name it there is an adobo variant for it. There are also some different coloured sauces like yellow, white and even red. Today it’s a totally different adobo version as this one does not have any sauce on it but it still uses the Filipino choice of meat which is pork, think of this as a cross between a Lechon Kawali and adobo where pork is twice cooked by stewing then deep frying to get that crispy outer texture and soft insides.
Sounds too good to be true, try it but be warned it is addictive.
- In a skillet sauté garlic in oil using low heat until golden brown. Remove from pot and set aside.
- Add pork belly and fry until browning occurs.
- Add ½ cup water, ½ cup vinegar, ½ cup soy sauce, 2 tbsp peppercorn, 4 bay leaves and 1 tbsp sugar then bring to a boil and simmer for 30-35 minutes or until pork is tender and liquid dries out.
- Remove pork from skillet then drain off excess liquid and let it cool.
- Prepare a wok for deep frying, add enough oil and heat it to 180C. Carefully drop the pork and deep fry for 3-5 minutes or until crispy.
- Using a slotted spoon remove pork from hot oil, place in a paper towel lined plate to drain excess fat then place in a serving platter toss in the crispy garlic then serve.