Now my Filipino Adobo recipe is better than it's ever been

Ingredients

• 1.5 kg Pork Belly (cut into large 3‑4 cm chunks, skin left on, choose pieces with alternating layers of fat and meat)
• 100 g Lard (rendered pork fat, used to line the pot and for later frying)
• 10 Garlic Cloves (crushed, not finely minced)
• 2 Bay Leaves (whole)
• 2 tbsp Black Peppercorns (whole)
• 2 tbsp Sea Salt (Maldon) (high‑quality flaky sea salt)
• 1.5 cup Coconut Vinegar (if unavailable use white distilled vinegar)
• 0.5 cup Water (filtered)
• 1 Green Papaya (peeled and sliced into matchsticks)
• 1 large Carrot (peeled and sliced into matchsticks)
• 1 can Canned Bamboo Shoots (drained; if fresh bamboo shoots are available, use them)
• 2 tbsp Granulated Sugar
• pinch Salt (for the pickling brine)
• 0.5 cup Coconut Vinegar (for pickling liquid)
• 0.5 cup Boiling Water (hot, used for pickling liquid)
• 20 Garlic Cloves (minced for adobo secca variation)
• 1 tsp Annatto Seeds (provides red colour for adobo secca)
• 2 tbsp Coconut Vinegar (splash for adobo secca)

Instructions

1. Chunk the Pork Belly

   Trim any excess skin if desired, then cut the pork belly into large 3‑4 cm chunks, keeping the skin on for flavor.

   Time: PT10M

2. Prepare Aromatics

   Peel and crush 10 garlic cloves (no need to mince). Gather bay leaves, whole peppercorns, and sea salt.

   Time: PT5M

3. Layer the Pot

   Place the Dutch oven over medium heat, add the rendered lard and spread it evenly. Layer pork chunks, then a handful of crushed garlic, a bay leaf, peppercorns and a pinch of sea salt. Repeat layers until all pork is used.

   Time: PT5M

4. Add Liquid and Bring to Simmer

   Pour in 0.5 cup water and 1.5 cup coconut vinegar. Increase heat to medium‑high and bring to a gentle boil, leaving the lid off.

   Time: PT25M

5. Low‑Heat Braise

   Reduce heat to low, cover the pot, and let the pork braise gently for 2 hours 40 minutes, or until the meat is tender and the fat has rendered.

   Time: PT2H40M

6. Cool and Refrigerate

   Turn off the heat, slightly crack the lid and let the pot cool for 15 minutes, then transfer the adobo to a shallow container and refrigerate for at least 1 hour to let the fat solidify.

   Time: PT15M

7. Prepare Pickles – Vegetables

   Peel the green papaya and carrot, then slice each into thin matchsticks. Drain the canned bamboo shoots. Place all vegetables in a clean mason jar and sprinkle lightly with salt, then massage to draw out moisture.

   Time: PT10M

8. Make Pickling Liquid

   In a small saucepan combine 2 tbsp sugar, a pinch of salt, 0.5 cup coconut vinegar and 0.5 cup boiling water. Stir until sugar and salt dissolve.

   Time: PT5M

9. Pickle the Vegetables

   Pour the hot pickling liquid over the vegetables in the jar, ensuring they are fully submerged. Seal the jar, let it cool to room temperature, then refrigerate. The pickles will be ready in 30 minutes but improve over 2 days.

   Time: PT5M

10. Fry the Adobo

    Heat the cast‑iron skillet over high heat, add a couple of tablespoons of the solidified lard from the pot, and fry the chilled adobo pieces in a single layer until a deep golden crust forms, about 8‑10 minutes. Turn gently to avoid breaking the pieces.

    Time: PT10M

11. Plate and Serve

    Serve the crispy fried adobo over steamed white rice, accompanied by the pickled papaya, carrot and bamboo shoots. Garnish with fresh cracked black pepper if desired.

    Time: PT5M

12. Optional: Adobo Riette on Croutons

    Shred a portion of the fried adobo, mix with a handful of finely diced pickles and a spoonful of melted lard. Shape into small logs, chill 15 minutes, then slice and place on toasted croutons. Finish with a sprinkle of cracked black pepper.

    Time: PT15M

13. Optional: Adobo Secca Variation

    In a clean pan melt a tablespoon of lard, add the 20 minced garlic cloves and sauté over medium‑low until fragrant but not browned. Stir in 1 tsp annatto seed‑infused water (steep seeds in 2 tbsp hot water, then strain). Add the cooked pork pieces, splash 2 tbsp coconut vinegar, and heat gently until the sauce coats the meat. Serve immediately.

    Time: PT15M

Nutrition Facts

Calories

600

Protein

30 g

Carbohydrates

15 g

Fat

45 g

Fiber

3 g