It was funny how I stumbled upon this recipe from my classmate in elementary school. She was shouting out the recipe to her friend and I kinda liked the sound of it. I imagined the taste of the ingredients together….the pork and soy sauce and the sugar… Thanks Kristine!
Adobo is really a Spanish word for seasoning or marinade but Adobo or Philippine Adobo, if you want to call it that, refers to a really popular dish of chicken, pork or a combination of the two or even vegetables slowly cooked in soy sauce, vinegar, crushed garlic, bay leaf, and black peppercorns.
What gives this dish the extra Oooomph, though is the addition of Star Anise. Its enticing smell fills the kitchen as you cook the chinese pork adobo and you can’t help but salivate in anticipation.
- 400g pork belly, cut into chunks
- 5 cloves of garlic, minced
- 3 tbsp of oil
- ½ cup of soy sauce
- ½ cup white sugar
- 1 cup of water
- 2 tbsp of white vinegar
- 2 pieces of star anise
- Combine sugar, soy sauce and water. Stir until sugar is dissolved and set aside.
- Heat oil in a small pot and sauté garlic until it’s a little brown.
- Throw in pork and brown on both sides. Do not add oil. Let the pork fry in its own oil.
- Pour soy sauce and sugar mixture. Simmer until pork is cooked and tender.
- The sauce has thickened as of this time.Add vinegar and simmer for a minute before stirring.
- Add the staranise and simmer for two more minutes.
- Serve with steamed rice.
♥This isn’t Kristine’s exact recipe but I modified it to fit my taste. I added vinegar and changed the measurements