Adobo 2.0 Pro Max
Adobo 2.0 Pro Max
Ingredients
For the Adobo
- 1 kg pork belly
- 1 cup soy sauce
- 1 cup vinegar
- 1/2 cup water
- 1/2 cup brown sugar
- 1 whole garlic, crushed
- 1 onion, sliced
- 3 bay leaves
- 1 teaspoon black pepper
- 3 tablespoons cooking oil
- as needed chili, optional
- 2 tablespoons butter
- 1 tablespoon cornstarch
- 1 tablespoon water, for slurry
For the Rice
- 3 cups rice
- 4 1/2 cups water, for cooking rice
Instructions
- 1
In a pot, combine the pork belly, soy sauce, vinegar, 1/2 cup water, crushed garlic, sliced onion, bay leaves, and black pepper. Marinate the pork for at least 30 minutes.
⏱️ 5 min
- 2
Heat the cooking oil in a separate pan. Sear the marinated pork belly on all sides until it is golden brown.
⏱️ 10 min
- 3
Transfer the seared pork belly back to the pot with the marinade. Bring the mixture to a boil, then reduce the heat and simmer until the pork is tender. This will take approximately 45 minutes to 1 hour.
⏱️ 50 min
- 4
Remove the tender pork belly from the pot. To the remaining sauce, add the brown sugar and chili (optional, to taste). Simmer the sauce until it thickens into a glaze.
⏱️ 10 min
- 5
Stir the butter into the thickened adobo sauce. In a small bowl, mix the cornstarch with 1 tablespoon water to create a slurry. Add the cornstarch slurry to the sauce and stir until it reaches the desired thickness. Return the cooked pork belly to the sauce, ensuring it is thoroughly coated.
⏱️ 5 min
- 6
Wash the rice. Cook the rice with 4 1/2 cups of water in a rice cooker according to the manufacturer's instructions.
⏱️ 20 min
- 7
Slice the adobo pork belly into desired pieces. Serve the Adobo 2.0 Pro Max with the freshly cooked rice and pour the rich adobo sauce over it.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Adobo 2.0 Pro Max
For the Adobo
- 1 kg pork belly
- 1 cup soy sauce
- 1 cup vinegar
- 1/2 cup water
- 1/2 cup brown sugar
- 1 whole garlic, crushed
- 1 onion, sliced
- 3 bay leaves
- 1 teaspoon black pepper
- 3 tablespoons cooking oil
- as needed chili, optional
- 2 tablespoons butter
- 1 tablespoon cornstarch
- 1 tablespoon water, for slurry
For the Rice
- 3 cups rice
- 4 1/2 cups water, for cooking rice
Instructions
- 1
In a pot, combine the pork belly, soy sauce, vinegar, 1/2 cup water, crushed garlic, sliced onion, bay leaves, and black pepper. Marinate the pork for at least 30 minutes.
⏱️ 5 min - 2
Heat the cooking oil in a separate pan. Sear the marinated pork belly on all sides until it is golden brown.
⏱️ 10 min - 3
Transfer the seared pork belly back to the pot with the marinade. Bring the mixture to a boil, then reduce the heat and simmer until the pork is tender. This will take approximately 45 minutes to 1 hour.
⏱️ 50 min - 4
Remove the tender pork belly from the pot. To the remaining sauce, add the brown sugar and chili (optional, to taste). Simmer the sauce until it thickens into a glaze.
⏱️ 10 min - 5
Stir the butter into the thickened adobo sauce. In a small bowl, mix the cornstarch with 1 tablespoon water to create a slurry. Add the cornstarch slurry to the sauce and stir until it reaches the desired thickness. Return the cooked pork belly to the sauce, ensuring it is thoroughly coated.
⏱️ 5 min - 6
Wash the rice. Cook the rice with 4 1/2 cups of water in a rice cooker according to the manufacturer's instructions.
⏱️ 20 min - 7
Slice the adobo pork belly into desired pieces. Serve the Adobo 2.0 Pro Max with the freshly cooked rice and pour the rich adobo sauce over it.
⏱️ 5 min