How to Cook Browned Pork Adobo
This is one pork adobo with a twist that is why it is called browned pork adobo.
Servings: 6 to 8 servings
- 1 kilo pork belly cut into 2 inch cubes
- 1 head garlic crushed and peeled
- 1 Tbsp. black peppercorns crushed
- 1 laurel leaf or bay leaf
- 1/2 cup vinegar
- 3 Tbsp. soy sauce
- 4 Tbsp. cooking oil
- 2 cups water
Combine the pork belly, garlic, peppercorns, and laurel leaf in a pot.
Pour water just enough to cover the pork and simmer until pork is tender.
Pour in vinegar and a pinch of salt then continue simmering until the broth is thickened.
Pour the broth into a bowl and set aside leaving the pork in the pot.
Add oil to the pork and fry until the meat is brown and the fat is slightly toasted.
Pour in soy sauce and stir cook for a few minutes.
Return the broth to the meat and let simmer for 1 minute.
Serve hot with ordinary cooked rice or java rice