In a country where there are so many kinds of food, one dish in particular has so many variants: ADOBO. When we talk about adobo, the next question would be ‘what adobo’? Adobo come in different sizes and shapes and we’ll be sharing to you one unique outstanding adobo dish.
They call it Adobo Chino or Adobo Tsino. Though there are no official background on how it got the Chinese tag, we often see this dish cooked in Bicol. One distinct feature to this type of adobo is the extra sweetness because of the sugar added. One would also notice the amount of fat. Yup, the fatty part of the pork is not removed. Unhealthy? Maybe. Tasty? Definitely.
So why not take your usual Pork Adobo and give it a different twist? Try out this delicious recipe and enjoy it with your family!
- 1 1/2 kl pork belly (fat included), cut into big chunks
- 1 1/2 cups vinegar
- 3 pcs laurel leaves
- 1/2 tsp whole peppercorn
- 1/4 tsp fresh ground peppercorn
- 3 tbsp brown sugar
- 2 tsp salt
- 1 whole head garlic, peeled and crushed
- In a pan, combine meat and all the ingredients except sugar. Turn to medium heat. Cover.
- Bring to a boil, stir then lower the heat. Cover and let simmer for 20-30 minutes or until the liquid has evaporated, and pork starts to render oil. You will also notice the garlic has thickened the liquid. Add in some salt if needed.
- Gently stir the pork until light brown, keep stirring so it won’t stick on the pan.
- Add sugar into the oil (so you have to push some of the meat into the other side of the pan to make way for the sugar)
- Keep stirring. Careful not to burn the sugar.
- Coat the meat with the sugar syrup.
- Cook for about 10 minutes more.
- Serve with rice.