Adobo is probably one of the famous dishes in the Philippines. It’s been the favorite of many including foreigners from around the world who’ve tasted this dish and loved it. I, for one, really love this food. I can live with it eating just this with a combination of rice for a week. This is why I tried to give it a different twist from its usual cooking method.
½ kilo Pork Belly
½ tbsp of sugar
½ cup Soy Sauce
½ cup Vinegar
½ cup Water
- In a pan, saute sliced garlic until golden brown. Remove from the pan and set aside.
- In the same pan, combine sliced pork belly, sugar, water, soy sauce, vinegar, laurel, chili, and whole pepper. Cook for 30 minutes or until the pork is tender.
- When pork is tender enough, remove excess sauce and set aside. Let the pork to dry.
- In a separate frying pan, put ample amount of cooking oil to deep fry the pork. Make sure the oil is hot enough before dropping the pork slowly. Remove when the pork is crispy.
- Dry out excess oil by letting the pork sit for a few minutes.
- Put it in a bowl and add in the excess sauce. Top it with sauteed garlic before serving.
You can feel the crispiness of the pork from the skin down to its fibers. You can taste its combination of sweet-chilliness, sourness, and a bit of saltiness.