Pork Belly and Pineapple Adobo
How to make Pork Belly and Pineapple Adobo Recipe - The Herban Legend Mobile Café Recipe From Brian Seeley At Charlotte, Nc
Serves 10 To 12
Ingredients:
1 cup (237ml) Filipino palm vinegar
2 cups (473ml) toyomansi
(Filipino soy sauce with calamansi lime juice)
1 1/4 cups (300ml) water
2 tsp (10g) black pepper
1 medium onion, finely diced
6 cloves garlic, chopped
2 jalapeño peppers, seeded and finely diced
1 can diced pineapple, juice reserved
1/2 can Sprite
4 lb (1.8kg) pork belly (2 slabs) or pork butt
1/2 cup (76g) cornstarch
Jasmine rice, for serving
Method:
Combine the vinegar, toyomansi, 1 cup (235ml) of the water, black pepper, onion, garlic, jalapeño, pineapple and juice, and Sprite in a bowl. Add the pork, turning to coat, cover and marinate the pork overnight in the refrigerator.
The next day, remove the pork from the marinade and sear in a hot pan until brown on both sides. Cover with the marinade and heat on high just until it starts to bubble. Lower the heat enough to just keep bubbles. Cook at this temperature for 4 hours.
Remove the pork and allow to cool. Cut into 3-inch (7.5cm) strips and slice 1/4 inch (6mm) thick.
Meanwhile, bring the marinade to a rolling boil over medium-high heat. Make a slurry of the cornstarch and remaining ¼ cup (60ml) of water, pour into the marinade and cook until the sauce thickens to a gravy-like consistency.
To serve, sear the pieces of pork belly until crisp on both sides. Lay over jasmine rice and top with the sauce.
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| Pork Belly and Pineapple Adobo |
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