Braised Pork Belly Adobo By Chef Leah Cohen

Chef Leah Cohen's braised pork belly adobo recipe is a succulent and savory dish that will leave your taste buds satisfied. The slow-cooked pork belly is tender and juicy, infused with a tangy and spicy adobo sauce that packs a punch of flavor.

Instructions

1. 1

   Preheat the oven to 325˚F (160˚C).

2. 2

   Cut the pork belly in half crosswise and place in a Dutch oven or large oven-safe pot.

3. 3

   In a large bowl, combine the salt, sugar, pepper, star anise, garlic, bay leaves, soy sauce, apple cider vinegar, and water. Whisk until the salt and sugar have dissolved.

4. 4

   Pour the braising liquid over the pork belly. Cover the pork belly with a sheet of parchment paper, then tightly cover the pot with a sheet of aluminum foil. Bake for 2-2½ hours, until the pork is tender but not falling apart.

5. 5

   Remove the pork belly from the braising liquid and transfer to a wire rack set over a baking sheet. Chill uncovered in the refrigerator overnight.

6. 6

   Make the adobo sauce: In a medium saucepan over low heat, combine the water, soy sauce, sugar, canola oil, bay leaf powder, black pepper, garlic, coconut vinegar, and coconut milk. Simmer for 15-20 minutes. Remove the sauce from the heat and reserve until ready to use.

7. 7

   Remove the pork belly from the refrigerator and cut it into approximately 8 5-ounce (140 g) pieces. Score the pork by slicing through the fat cap, stopping once you reach the meat, in ½-inch (1 cm) sections.

8. 8

   Fill a large pot halfway with the oil and heat until it reaches 375˚F (190˚C).

9. 9

   Fry the pork belly until the skin is crispy and the center is hot, about 8 minutes.

10. 10

    Slice the pork belly between the scores.

11. 11

    To serve, ladle some adobo sauce on the bottom of a serving bowl. Arrange a portion of pork belly on top and garnish with a poached egg, Szechuan pepper, scallions, fried garlic, and cilantro. Serve with Jasmine rice alongside.

12. 12

    Enjoy!

Comments