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Pork Adobo

14 ingredients · 9 steps · from Chef Billy Parisi

Pork Adobo

Ingredients

  • 3 lbs Pork belly or pork shoulder/loin
  • 2 teaspoons Coarse salt
  • 5 smashed Garlic cloves (for marinade)
  • 1 teaspoon Peppercorns (whole, for marinade)
  • 1/2 cup Filipino soy sauce (toyo) or dark/regular soy sauce
  • 1/2 cup Filipino vinegar (suka) or distilled/apple cider vinegar
  • 2 tablespoons Cooking oil
  • 1 teaspoon Ground pepper
  • 1 (sliced, halved, peeled, julienned) Yellow onion
  • 10 smashed/minced Garlic cloves (for sautéing)
  • 3 tablespoons Palm sugar or brown/granulated sugar
  • 2 teaspoons Fish sauce
  • 1 cup Chicken stock
  • 4 Bay leaves
Watch the original video

Steps

  1. Cut the pork belly into roughly 1 to 1 and 1/2 inch cubes.
  2. Season the pork with about two teaspoons of coarse salt, working it into all sides.
  3. Optional: If marinating for 4-24 hours, smash five garlic cloves and add them to a bowl with the cut pork. Add one teaspoon of peppercorns, half cup of Filipino soy sauce (toyo), and half cup of Filipino vinegar (suka). Use your hands to work all ingredients in until completely coated.
  4. Bring the seasoned or marinated pork over to a large wok/pan with 2 tablespoons of cooking oil. Turn heat up to medium and let it heat for 60-90 seconds.
  5. Add the pork to the pan, spreading it out as best you can (pushing it up the sides) to ensure a single layer. Cook in batches if necessary.
  6. Let the pork stand for 2 and 1/2 to 3 minutes until browned on one side.
  7. Stir-fry the pork for about 1 minute to get browning on as many sides as possible.
  8. Generously season the pork with one full teaspoon of ground pepper. Continue cooking until it is fully browned and the fat is rendered.
  9. Once satisfied, strain off the cooked pork, leaving all the rendered fat in the pan, and set the pork to the side. Repeat this searing process for any remaining batches of pork.

Recipe extracted by Foodle from “Cooking (probably) The Most Flavorful Pork in the World” by Chef Billy Parisi. Quantities follow the video and may be approximate — watch the original for technique.