1 lb. pork belly*
1 T. garlic, minced
1 onion, diced or sliced
½ cup vinegar
½ cup soy sauce
½ cup water
2 bay leaves
½ T. black peppercorns
1 red chili or habanero pepper, optional (omit if you don’t like it spicy)
1 T. brown sugar
Salt and pepper, to taste
Cut the pork into cubes. Put all ingredients in the pot, except for the bay leaves, peppercorns, chili and sugar.
Cook on high heat until it begins to boil. Reduce to medium low and let simmer for 15 minutes. Stir and add bay leaves, peppercorns and chili. Continue to cook on low until pork is tender, mixing occasionally to ensure nothing sticks to the bottom of the pan.
Mix in sugar and season with salt and pepper, to taste. Serve over rice or a salad. It tastes great right off the stove, Joanna says, but even better the following day (just like gumbo)!
*Pork butt or chicken could also be used in this recipe. We liked the fattiness of the pork belly in this preparation, which is cut by the vinegar in the sauce and the heat from the chili pepper.
TIP: For an authentic Filipino adobo, use soy sauce and vinegar from the Philippines, which can be found online or locally at an Asian market. Liza Kessel, North Dakota Living’s senior graphic designer, photographer and Filipino-American, says there will be a distinct difference in taste if using Filipino ingredients.
RECIPE by Joanna Slayton, Filipino-American paraprofessional at Mott-Regent Public School
