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Braised Pork Belly Adobo By Chef Leah Cohen

Name: Braised Pork Belly Adobo By Chef Leah Cohen
Cook time: 230 min
Total time: 230 min
Yield: 8 servings
Ingredients: 1 ½ lb whole skin-on pork belly; ¼ cup kosher salt; 2 tablespoons sugar; 1 teaspoon ground black pepper; 1 pod star anise; 2 cloves garlic; 3 bay leaves; ⅓ cup soy sauce; 2 tablespoons apple cider vinegar; ½ gal water; ⅓ cup water; 1 cup soy sauce; 2 tablespoons canola oil; ½ teaspoon bay leaf powder; 1 ½ teaspoons freshly ground black pepper; 3 cloves garlic; ⅓ cup coconut vinegar; ⅔ cup full-fat coconut milk; oil, for frying; 4 poached eggs; 4 pinches ground Szechuan peppercorns; 2 teaspoons thinly sliced scallions, green parts only; 2 teaspoons fried garlic; 4 teaspoons fresh cilantro leaves; cooked jasmine rice

By Tasty3 hr 50 min8 servings

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
Preheat the oven to 325˚F (160˚C).
2
Cut the pork belly in half crosswise and place in a Dutch oven or large oven-safe pot.
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
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
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
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
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
Fill a large pot halfway with the oil and heat until it reaches 375˚F (190˚C).
9
Fry the pork belly until the skin is crispy and the center is hot, about 8 minutes.
10
Slice the pork belly between the scores.
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
Enjoy!