Pork Adobo
Pork Adobo
Ingredients
- 1 kg pork belly
- 1 onion, sliced
- 1 head garlic, minced/chopped
- 3 bay leaves
- 1/2 teaspoon peppercorns
- 1/2 cup soy sauce
- 1/2 cup vinegar
- 1 cup water
- 2 tablespoons Lee Kum Kee Premium Dark Soy Sauce
- 2 teaspoons sugar, or to taste
- 20 quail eggs, boiled
- 3 red chilis, or to taste
Instructions
- 1
In a pan, sear the pork belly until it is lightly browned and slightly crisp on the outside. Remove the seared pork belly from the pan and set aside.
⏱️ 10 min
- 2
In the same pan with the rendered fat, sauté the sliced onion and minced garlic until fragrant.
⏱️ 5 min
- 3
Add the seared pork belly back into the pan. Toss in the bay leaves and peppercorns.
⏱️ 2 min
- 4
Pour in the soy sauce. Let it simmer for 2 minutes.
⏱️ 2 min
- 5
Add the vinegar. Let it simmer for 5 minutes.
⏱️ 5 min
- 6
Pour in the water. Cover the pan with a lid and cook for 45 minutes until the pork is tender.
⏱️ 45 min
- 7
To give the adobo a dark and enticing color, add the Lee Kum Kee Premium Dark Soy Sauce. Stir to combine.
⏱️ 1 min
- 8
If you prefer it a bit sweeter, add the sugar (or to taste). Stir well.
⏱️ 1 min
- 9
Add the boiled quail eggs for extra protein. Gently mix them into the adobo.
⏱️ 1 min
- 10
Add the red chilis for a little heat.
⏱️ 1 min
- 11
The adobo is now ready. Serve hot with rice.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Pork Adobo
- 1 kg pork belly
- 1 onion, sliced
- 1 head garlic, minced/chopped
- 3 bay leaves
- 1/2 teaspoon peppercorns
- 1/2 cup soy sauce
- 1/2 cup vinegar
- 1 cup water
- 2 tablespoons Lee Kum Kee Premium Dark Soy Sauce
- 2 teaspoons sugar, or to taste
- 20 quail eggs, boiled
- 3 red chilis, or to taste
Instructions
- 1
In a pan, sear the pork belly until it is lightly browned and slightly crisp on the outside. Remove the seared pork belly from the pan and set aside.
⏱️ 10 min - 2
In the same pan with the rendered fat, sauté the sliced onion and minced garlic until fragrant.
⏱️ 5 min - 3
Add the seared pork belly back into the pan. Toss in the bay leaves and peppercorns.
⏱️ 2 min - 4
Pour in the soy sauce. Let it simmer for 2 minutes.
⏱️ 2 min - 5
Add the vinegar. Let it simmer for 5 minutes.
⏱️ 5 min - 6
Pour in the water. Cover the pan with a lid and cook for 45 minutes until the pork is tender.
⏱️ 45 min - 7
To give the adobo a dark and enticing color, add the Lee Kum Kee Premium Dark Soy Sauce. Stir to combine.
⏱️ 1 min - 8
If you prefer it a bit sweeter, add the sugar (or to taste). Stir well.
⏱️ 1 min - 9
Add the boiled quail eggs for extra protein. Gently mix them into the adobo.
⏱️ 1 min - 10
Add the red chilis for a little heat.
⏱️ 1 min - 11
The adobo is now ready. Serve hot with rice.
⏱️ 2 min