Guide on How to cook Filipino Adobo

Adobo, a beloved Filipino dish, is known for its rich, savory flavors and tender meat. One
popular variation of this timeless recipe involves succulent pork belly, creating a delectable
experience for your taste buds. To cook a delicious Filipino pork adobo, follow the step-by-step
guide below, and ensure flavorful in every bite.
Firstly, begin by preparing the star of the dish – the pork belly. Take a moment to savor
the process as you cut the pork belly into sizeable chunks, ideally opting for a four-centimeter
width and three-centimeter thickness. However, feel free to cut the size to your liking,
considering that smaller cuts will lessen the cooking time.
The next step involves setting the skillet for the pork belly's golden transformation. In a
large Dutch oven or skillet, drizzle neutral oil onto the skillet and let it heat up. With the heat
cranked to high, allow the pork belly to cook in the sizzling oil until each piece boasts a light
golden-brown hue on all sides.
Once the pork belly has golden-browned, gently remove it from the skillet and lower the
heat to a medium-low setting. At this moment, add the seasonings for added flavors – garlic,
ginger, and black peppercorns. Stir these aromatic ingredients, allowing their essence to
permeate the air until the garlic becomes pale golden.
Now, it's time to add depth and complexity to the flavor profile. In a harmonious blend,
pour in soy sauce, vinegar, and brown sugar, creating a flavorful of taste. As the sauce melds
together, put the pork belly again into the skillet, along with the graceful accompaniment of bay
leaves. If the simmer loses its tempo, turn up the heat briefly before settling back into a rolling
simmer.
To ensure the optimal cooking environment, this next method is called “cartouche”.
Crafted from parchment paper with a strategically placed hole in the middle, this technique
controls liquid evaporation, ensuring the pork belly remains submerged and tender throughout
the performance. Alternatively, you can leave the lid slightly ajar.
As the dish simmers on low heat for an hour or basks in the warmth of a preheated oven
at 325 Fahrenheit/165 Celsius for an extended one hour and thirty minutes, the anticipation
builds. For those seeking a quicker way to cook, a pressure cooker can be employed, maintaining
high pressure for fifteen minutes followed by a five-minute rest before releasing the steam.
Finally, the last step. Serve this masterpiece atop a bed of white rice, allowing the flavors
to combine. As you eat each bite, enjoy the combination of textures and tastes, the result of
cooking the perfect Filipino Pork Adobo using this meticulous and flavorful method.
Source:
https://doobydobap.com/recipe/pork-adobo