4.9 from 282 votes
Crispy Pork Belly Adobo
From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
Prep Time
10 mins
Cook Time
1 hr 10 mins
Additional Time
2 hrs
Total Time
3 hrs 55 mins
Servings: 6 servings
Course:
Main Course
Cuisine:
Filipino
Ingredients
- 1 kg pork belly cut into 2-3 inch (5 cm) square pieces
- 125 ml Silver Swan soy sauce
- 125 ml vinegar
- 125 ml water
- 3-4 pcs dried bay leaves
- 1 head of garlic slightly crushed
- 1 teaspoon whole peppercorns
- 1 tablespoon brown sugar
Instructions
- Gather all your ingredients and place them into a pot, making sure the belly meat is facing down, with the skin-side up.
- Over low heat, simmer everything for about half an hour, and keep the pot covered.
- After the initial 30 minutes, flip the meat over to one of the uncooked sides once every 30 minutes, to ensure all sides are well browned.
- After an hour and a half, turn off the heat and uncover the pot, making sure the skin side is facing up. Let it sit for a few hours, allowing for the skin to dry out naturally.
- Next, move the pork belly pieces to a baking dish, ensuring the skin side is facing up so that it doesn't absorb the juices that will form while baking.
- Remember to save the adobo sauce from earlier for serving.
- Bake those pork belly pieces in a preheated oven at 375 °F/190 °C for 10-15 minutes.
- Next, switch to broil to get that crispy skin, but keep a close eye to prevent burning.
- Once it's perfectly crispy, remove the pork belly from the oven.
- Reheat the adobo sauce you saved earlier.
- Finally, serve your delicious crispy pork belly on a bed of white rice, generously smothered with that delicious adobo sauce.
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