Chinese Pork Adobo

Chinese Pork Adobo | www.thepeachkitchen.com

Recipes knock on my door every single day. They come in, take off their shoes and stay comfortable in the kitchen. Some stay for a while…. some leave….. some become my best friends…. and others become family. Some recipes can’t help being there because we are born with it.

Adobo is one of those dishes that we, Filipinos, are born with. This is one of those dishes that show up on the dining table once a week like your favorite tito or tita. This is also one of those dishes where each home has a signature version of, a recipe that all Pinoys know by heart.

Some like this recipe done with chicken or squid, some like it with coconut milk, some like it with lemongrass, some cooks this using balut {boiled fertilized duck egg}, but for most people it’s the regular chicken or pork adobo that captures their heart which they pair with tomato and salted duck egg.

I like all versions of Adobo you can think of. Not because I’m matakaw {glutton} but because each one has their own characteristic and flavor. Most of the time, I like it because it simply gives me that feeling of being at home….

Chinese Pork Adobo | www.thepeachkitchen.com

This recipe was inspired by a highschool classmate who just posted it on facebook years ago. I tweaked this recipe a little because I find the original to be too sweet for my liking.  The chinese twist maybe coming from the star anise that was used to create the dish’s own persona.

Pork belly is the ideal part to be used in this dish because of it’s high fat content which goes really well with the thick, sweet, aromatic sauce. However, since there is no vegetable accompanying the pork belly, I recommend you serve it with brown rice instead of the usual white rice.

What I love about this version is that the sauce is thick, sweet and aromatic and  it compliments that burst of fat you get when you bite into a pork belly square.

Chinese Pork Adobo | www.thepeachkitchen.com

Chinese Pork Adobo
 
Author:
Ingredients
  • 600g pork belly, sliced then cut into squares
  • 5 cloves garlic, minced
  • 3 tbsp canola oil
  • ½ cup soy sauce
  • ½ cup white sugar
  • 1 cup water
  • 3 tbsp white vinegar
  • 2 pieces star anise
  • Chopped chives
  • Cooked Brown Rice
Directions
  1. Combine sugar, soy sauce and water. Stir until sugar is dissolved and set aside.
  2. Heat oil in a small pot and sauté garlic until it’s a little brown.
  3. Throw in pork and brown on both sides. Do not add oil. Let the pork fry in its own fat.
  4. Pour soy sauce and sugar mixture.
  5. Bring to a boil then lower the heat to a simmer. Cook for 40-50 minutes.
  6. By this time the meat should be very tender and the braising liquid has reduced and thickened.
  7. Pour vinegar and simmer for a minute before stirring.
  8. Add the star anise and simmer for two more minutes.
  9. Serve with steamed brown rice and a sprinkling of chopped chives

 

Comments

  1. J says

    Aaah… miss ko na ang pork na may taba! Hehehe. Dito kasi puro lean ang meat! Gagayahin ko yan Peach! Tinakam mo ako eh hehehe.

  2. says

    Adobo!!!! The shiny pork belly is calling my name. My mouth won’t stop watering until I bring this to my mouth!!!! I’m so jealous you got to eat this. :D

  3. kitchenriffs says

    Adobo is such good stuff! And who can resist pork belly? Not me! Great recipe – thanks so much.

  4. mjskit @mjskitchen.com says

    Every time I see an adobo with pork belly and I want to bite into it and these are certainly no exception. What a delicious looking bowl of food! Love the adobo sauce!

  5. juliana says

    Oh! I love this dish…in spite of knowing that is very unhealthy…but hey, once in a while should be fine.
    Hope you have a great weekend Peachy :)

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