Twice the Fun Pork Adobo
Spike up your adobo a notch higher by combining sukang pinakurat and red cane vinegar to the Filipino dish the entire world loves. To achieve a more well-rounded flavor, get the saltiness your adobo needs both from soy sauce and salt. I assure you, it's going to be twice the fun!
Ingredients
- 500 grams pork belly
- 2 heads garlic minced
- 1/4 cup soy sauce
- 1/4 cup red cane vinegar
- 1/4 cup sukang pinakurat
- 1 teaspoon salt
- 1 tablespoon freshly cracked black pepper
- 1 tablespoon brown sugar
- 5 bay leaves
- 1 1/2 cups water
- Canola oil for cooking
Instructions
- Heat the oil in a skillet. Sauté the garlic until fragrant and slightly toasted but not burned, around three minutes.
- Add the pork and brown for 10 minutes under high heat or until no longer pink.
- Reduce the heat to medium low. Add the soy sauce and one cup water. Cover and simmer for 30 minutes, stirring occasionally to make sure the meat does not stick to the bottom of the pan.
- After 30 minutes, the mixture should significantly reduce to a shiny and almost sticky consistency. At this point, add the red cane vinegar, sukang pinakurat, brown sugar and bay leaves. Add the remaining water, ¼ cup at a time, to give the meat more liquid to boil in. No need to add the remaining ¼ cup if the pork has reached your desired tenderness.
- Season with salt and cracked blacked pepper. Serve with warm rice.