Monday, 27 January 2014

Pork Adobo Tuition

While in the Philippines, we really enjoyed the local cuisine and we probably ate adobo six or seven times during our ten-day stay. We had it for breakfast, lunch and dinner, even a luxury version at our friends' wedding. Lucky for us, our newlywed Filipino friend Kate agreed to teach us how to make it this weekend. While not strictly paleo (due to the soya sauce), this is a tasty and filling stew that almost makes itself. That's how hands off it is.

Serves 4-5

1 kg pork belly

5 crumbled bay leaves
3 heaped tsp minced garlic
100 ml soy sauce
200 ml cane vinegar

Filipino soy sauce and cane vinegar
Cut pork into 1 inch cubes and marinade for c 15 minutes.
Pork in marinade
Drain the meat and reserve the marinade. Fry the meat in a large pan until the fat starts to melt and the meat browns a bit. Pour over the marinade, turn down the heat and cover with a lid. Simmer covered for c 1 hour, until the marinade has absorbed into the meat and the liquid in the pan is magically clear.
Pork adobo in all its deliciousness
Serve with vegetables of choice.

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