Meet my Chinese Pork Adobo ~ it’s classic Pork Adobo with a Chinese twist — sweeter and more fragrant because of star anise…
Kung hindi ako nagkakamali, hinding-hindi nawawala ang adobo sa weekly menu nyo sa bahay, diba? Mapa-pork, chicken, or mixed man yan… adobo is one of our no fail dishes.
One of the many Adobo that makes it to our lunch table on a monthly basis is this Chinese Pork Adobo. Why? Because it’s easy to cook and it’s super yummy! Like what I said, this is your classic Pinoy Pork Adobo but is a little sweeter and more fragrant because it has star anise.
So if your looking for something new but a bit familiar to serve your family — this is it.
You’re going to have to start with a thick cut pork belly when cooking this Chinese Pork Adobo. The fatty meat cut is just perfect to go with its thick, sweet, aromatic sauce. To make the sauce, just combine watre, sugar, and soy sauce in a bowl. If you’re not into “sweet ulams”, then you might want to start with ¼ cup of sugar instead of ½ cup and just add more later. Sauté the garlic in a small pot. Use 5 cloves or as much as you like. And when it’s a bit brown, throw in the pork belly and brown it on all sides. Pour in the soy sauce sugar mixture and simmer for 40-50 minutes. That will soften the meat and make the sauce thick. After which, you can pour the vinegar and add the star anise.
Just a little more simmering and it’s ready to serve. Don’t forget to sprinkle with chopped spring onions and sesame seeds before serving.
This will definitely make you eat a lot of rice but if you’re trying to go low carb, then Cauliflower Rice is perfect.
OTHER ADOBO VERSIONS YOU MIGHT LOVE…
Chinese Pork Adobo
- 600g pork belly, sliced then cut into squares
- 5 cloves garlic, minced
- 3 tbsp canola oil
- ½ cup soy sauce, I used Silver Swan
- ½ cup white sugar
- 1 cup water
- 3 tbsp white vinegar
- 2–3 pieces star anise
- Chopped chives and sesame seeds for garnish
- 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 fat.
- Pour soy sauce and sugar mixture.
- Bring to a boil then lower the heat to a simmer. Cook for 40-50 minutes.
- By this time the meat should be very tender and the braising liquid has reduced and thickened.
- Pour vinegar and simmer for a minute before stirring.
- Add the star anise and simmer for two more minutes.
- Transfer to your serving plate and sprinkle with chopped chives and sesame seeds
- Serve with steamed brown rice or Cauliflower Rice and a sprinkling of chopped chives
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
♥ If you make this recipe, kindly snap a photo and tag @thepeachkitchen on Instagram (OR hashtag it #thepeachkitchen). I’d love to see what you cook!