Adobong Sili with Pork and Tinapa

Indulge in the unique flavours of Adobong Sili with Pork and Tinapa, a dish that blends tradition with a modern twist. Discover the perfect balance of savory pork, smoky tinapa, and gentle heat from green chillies. 🌶️ Dive into a culinary adventure with Adobong Sili featuring tender pork, smoky tinapa, and a kick of spice! A taste of tradition with a modern twist. #FilipinoFlavors 🍲

Growing up, my grandmother often cooked up unique dishes that reflected her hometown’s flavours. One such dish that stands out is Adobong Sili with Pork and Tinapa. While I’m not entirely certain if it originates from Bicol, it certainly has elements reminiscent of the region’s culinary heritage.

In this recipe, two key ingredients take centre stage: chillies and smoked fish, known as tinapa. Chillies are abundant in the Bicol region, adding a fiery kick to many of its dishes. Meanwhile, tinapa serves as a traditional method of preserving fish when refrigeration wasn’t readily available.

For my take on this recipe, I’ve opted for milder chillies, akin to varieties like Shishito, Korean, or Anaheim peppers. These larger chillies offer a subtle heat without overwhelming the dish.

What sets Adobong Sili with Pork and Tinapa apart is its unique combination of flavours. While it retains the signature savory, sour, and salty notes of adobo, the addition of tinapa lends a smoky depth, while the chillies provide a gentle heat.

Adobong Sili with Pork and Tinapa is a delightful exploration of flavours, combining tradition with a unique twist. It’s a dish that’s sure to tantalize your taste buds and transport you to the heart of Filipino cuisine.

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Adobong Sili with Pork and Tinapa

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 1 hour 15 mins
  • Total Time: 1 hour 30 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Filipino

Description

Indulge in the unique flavours of Adobong Sili with Pork and Tinapa, a dish that blends tradition with a modern twist. Discover the perfect balance of savory pork, smoky tinapa, and gentle heat from green chillies.

 


Ingredients

Units Scale
  • 600 g pork belly, cut into bite-sized pieces
  • 200 g boneless smoked fish or tinapa, cut into bite-sized pieces
  • 10 large green chillies (Shishito, Korean, or Anaheim), sliced
  • 1 whole garlic, minced
  • 1/3 cup cane vinegar
  • 1/3 cup Filipino soy sauce
  • 1 tbsp sugar
  • 1 tsp cornstarch
  • 4 bay leaves
  • 1 tbsp black peppercorn
  • water
  • oil

Instructions

  1. In a wok, sauté garlic in oil until golden brown. Set aside.
  2. Fry pork belly until browned. Add water, vinegar, soy sauce, peppercorns, bay leaves, and sugar.
  3. Simmer until pork is tender, around 45 minutes.
  4. Drain the liquid and heat up a separate wok, add oil then fry the pork again until crisp on the edges.
  5. Add chillies and cook for 5 minutes.
  6. Add smoked fish and stir to combine.
  7. Mix cornstarch with drained liquid and pour into the wok. Simmer for an additional 5 minutes.
  8. Serve hot and enjoy!

 

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8 Responses

  1. Love pork belly! This sounds and looks very flavourful and moreish.

  2. I haven’t cooked a lot with smoked fish, but the combination of flavors you have in this dish sounds fantastic. Kudos to your grandma for the inspiration!!






  3. I love dishes that combine pork and fish/seafood. I first found dishes like this in the Portuguese community near where I lived. I was fascinated, as it’s so different from what we were used to. But the combination is fantastic. This dish looks absolutely beautiful, Raymund.

  4. Michelle says:

    Looks super flavorful and delicious! Love the modern twist on it! Keep them coming!






  5. Hannah says:

    Comfort food with a kick! Sounds like the perfect thing for a chilly day, or just when you’re craving a cozy meal in general. This is a good reminder that I really need to cook with shishito peppers more often; I pretty much only fry or pan-sear them as a snack.

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