Originally Posted: July 25, 20011
I think this is my new absolute favorite way to have Pork Adobo. It was so good that I forgot to take a photo of it plated. I saw a video about this method and was inspired by Chef King Phojanakong So I decided to try it out. I used my standard pork adobo recipe to build up the braising liquid. It really is pretty easy to do. It just takes a few steps that are well worth it.
Recipe after the jump:
Serves 6
Ingredients:
- 5lbs Fresh Pork Belly (Most Asian markets carry pork belly)
- 2 cups your favorite vinegar (I use apple cider or coconut vinegar)
- 2 cups low sodium shoyu (Aloha low sodium brand is perfect. If you don’t have low sodium it would only be 1 cup of Shoyu and 1 cup of water otherwise it will be to salty.)
- 20-30 whole pepper corns
- 4 bay leaves
- 6 garlic cloves minced
- 8 tbsp minced fresh ginger
- 1/2 cup brown sugar
- 2 cans coconut milk
- 2 tbsp cornstarch (for thickening the sauce, if you prefer it’s not needed)
- Adoboloco Jalapeno Sauce
Step 01:
Cut your pork into pieces about 2-3 wide by 10 or so inches long. Put all ingredients except the coconut milk and the Adoboloco Jalapeno Sauce in a large pot, bring to a boil, turn heat down to simmer, cover the pot and let simmer for 2 hours, flipping pork once midway. After 2 hours turn off the stove let it cool and then refrigerate overnight.
Step 02:
This is the next day and it will be worth waiting that extra day I promise you. Depending on how much fat you want in your sauce you can now pull the fat layer off the top of the sauce. I normally pull it all off since the pork will still have a sufficient amount attached (It doesn’t go to waste, we mix it into our chicken feed, they love it). Take the pork belly pieces out of the pot and move to the side for later.
Put the pot with the cold sauce back on the stove, bring it up to a boil, add your two cans of coconut milk and turn to simmer. Let the sauce reduce to half the volume, take your cornstarch mixed in a bit of water, stir it in. Turn the stove to warm. This is now ready to serve when your pork belly is done grilling.
Step 03:
The grilling fire should be over wood (keawe/mesquite or natural wood coals if you can’t get that type of wood). Burn it down so that its just some smoldering coals. Remember that your pork belly is already cooked all the way through. All you need this fire for is to get a slight char and smoke into the meat. It doesn’t take long… maybe 5 minutes on each side. Just watch it carefully and check it. Since this pork is a little fattier it can easily flame up so be careful with it.
Step 04:
Let the pork belly rest for 5-10 minutes after grilling. Trim as much fat off as you desire. Some in my household like it fatty and some like it lean so trim it and cut into 1×1 inch pieces. Your guests or family can add fatty pieces to their plate if they wish.
Serving:
I kept it really simple. Cooked some Jasmine rice, served each plate with a scoop of rice, poured the adobo/coconut sauce over the rice, placed the pork belly to the side with a few dashes of Adoboloco Jalapeno Sauce and sauteed butter garlic zucchini.
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