when i first came over the Melbourne.
this was one of the few dishes from the Philippines Emily taught me to cook
and it’s a dish baby really enjoys!
As we seldom buy pork belly cause it’s more expensive than chicken breast. haha
I decided to get some today from Box Hill
and cook this dish for him! (:
it’s pretty simple and could be whipped up very quickly.
But I encourage you to let it cook over low heat for at least an hour
so that the meat gets tender and soft!
Have this with a side of veg and rice and your dinner is good to go!
so here’s the recipe.
Hope u all will enjoy it as much as we do!
350g belly of pork, cut into cubes
1 tablespoon olive oil
6 cloves of garlic, skin on (you can add more if you are a big fan of garlic)
3 tablespoon apple cider vinegar
2 1/2 tablespoon mushroom flavoured dark soy sauce (or just normal dark soy sauce)
1. Heat the olive oil in a heavy based pan and add the cloves of garlic and allow it to brown
2. Add the pieces of pork and fry till they are slightly coloured on high heat.
3. Add the apple cider vinegar and dark soy sauce and allow it to come up to a boil.
Cover the pot and lower the fire to medium heat.
4. Cook for 10mins giving it a stir and lower the fire to the smallest.
Allow it to cook for at least 30mins before serving.
But I highly recommend you to allow it to cook for 1 hour to have the melt-in-the-mouth texture (:
Just make sure you check on it every 15 mins and give it a good stir to make sure it doesn’t dry up.
If it does, don’t panic! Just add a tablespoon of water and you will be fine!
After cooking on medium heat for 10 mins
After 35 mins
after an hour. It has the nice dark coloured and the meat is melt-in-your-mouth! (:
5. Pork Adobo. DONE!