Pork Adobo

Ingredients

• 1 tablespoon Black Peppercorns (lightly crushed)
• 2 pounds Pork Belly (cut into 2‑inch cubes)
• 15 cloves Garlic (smashed)
• 0.5 cup Soy Sauce (regular or light soy sauce)
• 0.5 cup White Vinegar (cane or distilled)
• 1 cup Water (room temperature)
• 5 leaves Bay Leaves (dried)
• 1 tablespoon Brown Sugar (packed)
• 2 cups Cooked White Rice (steamed, for serving)

Instructions

1. Crush Peppercorns

   Place 1 tbsp black peppercorns in a mortar and lightly crush them with a pestle until coarsely broken.

   Time: PT2M

2. Sear Pork Belly

   Heat the heavy‑bottom pot over medium‑high heat, add a thin layer of oil, then add the pork belly cubes. Cook, stirring occasionally, until all sides are browned, about 8‑10 minutes.

   Time: PT10M

3. Add Garlic and Pepper

   Add the smashed garlic cloves and the crushed peppercorns to the pot. Stir and sauté until fragrant, about 2 minutes.

   Time: PT2M

4. Add Liquids and Seasonings

   Pour in ½ cup soy sauce, ½ cup vinegar, and 1 cup water. Add 5 bay leaves and 1 tbsp brown sugar. Stir to combine.

   Time: PT2M

5. Simmer Until Tender

   Reduce heat to low, cover the pot, and let the adobo simmer gently for 1 hour 30 minutes, or until the pork belly is melt‑in‑tender.

   Time: PT1H30M

6. Finish and Serve

   Taste the sauce and adjust salt if needed. Remove bay leaves. Serve the pork adobo over steamed rice.

   Time: PT5M

Nutrition Facts

Calories

400

Protein

15 g

Carbohydrates

5 g

Fat

35 g

Fiber

0 g