![]() NOTE: Although pork belly adobo is my favorite, you can also try substituting other cuts of pork, dark meat chicken, turkey, beef, fish, seafood, or tofu. ![]() Return the pork belly to the sauce and toss to coat. Increase the heat to medium and reduce the sauce, stirring constantly, until a sticky glaze starts to form. If desired, skim off some of the rendered fat and discard (I usually keep it). Once the pork is cooked, remove it with a slotted spoon and set aside. What you’re going for is not a melt-in-your-mouth bite, but rendered fat and meat with some texture to it, like spareribs almost. Reduce the heat to low, cover, and simmer until the pork has started to soften and most the fat has rendered, 40 to 50 minutes. Stir in the shoyu, oyster sauce, both vinegars, the bay leaves, and pepper and toss to coat the pork belly. Add the garlic and sauté until fragrant, about 30 seconds. Sear it in the hot oil, turning, until evenly browned on all sides, about 6 minutes. In a large, deep skillet, wok, or Dutch oven, heat the oil over high heat until shimmering-hot. halved cherry tomatoes (about 1 pound), for serving pork belly, skin removed, cut into 2-inch cubes One thing that never changes though: We always eat it with white rice and raw tomato, the perfect foil to the rich, tangy sauce. From then on, we cooked adobo the new way, which was, in fact, the old way. We didn’t have to debate over the right way to make adobo now because we knew by looking backward. Having that chance to connect with my roots, however, snapped everything back into focus. ![]() I realized that our family recipe had been changed or modified or misremembered, at some point, between three generations and thousands of miles. He looked at me and sort of scratched his head : You know, this actually tastes more like what your grandma used to make. ![]() So I went back to Hilo and cooked that adobo for my dad and told him the story. I cooked adobo with a local chef, and I noticed he did something different than us, which was to fry the pork before braising it in the sauce. At the end, the meat should start to fry in its own rendered fat, like a confit.īut a few years ago, while filming a show with chef Ed Kenney, I was able to travel to the Philippines for the first time and visit Ilocos Norte, the region where my grandparents were from. All the different seasonings-garlic, bay leaf, peppercorns-should meld together as one. We discussed and analyzed so much that we could all have had PhDs in Adobo Theory.įor me, the best adobo was not too soupy, ideally reduced until all the liquid is gone and a glaze forms. Pork shoulder was great, sure, but pork belly in big chunks was even better. From the moment I got my first tooth, I was eating spoonfuls of this iconic savory-sour stew, considered to be the national dish of the Philippines.Īt the Simeon house, our adobo recipe went through countless tweaks and twists over the years, from what types of vinegar were used, what brand of shoyu, to how long we let the sauce thicken at the end. Now, he’s shared that recipe with us.Īdobo is in my blood. One such dish is his beloved adobo, where he has mined his own personal history and taken a trip to the Philippines to unlock the secrets of making a dish as delicious as his grandmother used to make. This Brand Is Trying to Age Whiskey in Days Instead of Years, and Derek Jeter Is a Believer One of Sonoma’s Best Wineries Has a Luxe New Tasting Room. Why the World Doesn’t Need Any More Flavored Whiskeys
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