Pork Belly Adobo with Adobo Queen Nancy Reyes Lumen

Recipes, Food, How To
Pork Belly Adobo with Adobo Queen Nancy Reyes Lumen
May 22, 2017

Think of the words "Filipino food" and the first thing you'll think of will most probably be adobo. This Filipino favorite can be made with a variety of ingredients-- more common are chicken and pork, but some recipes use seafood like shrimp and squid. Though there tons of versions out there, every Filipino knows and loves the sour and salty flavor profile. There shouldn't be any reason you can't be cooking adobo at home! After all, it's a versatile dish that every Filipino household loves. 

Some love it so much that they're fighting to make Adobo the country's national dish. Enter the Adobo Queen, Nancy Reyes Lumen. She joined me earlier to teach me how to make homemade longganisa and how to cook the perfect breakfast beef tapa. Now, she's here to represent her favorite dish: adobo. Using pork belly rolled and held together with skewers, she adds a twist to the classic Filipino favorite but still keeps the flavors original and strong. This technique may stray from your mother's or grandmother's usual adobo recipe, but why not try something new for a change? This simple change can add a lot of finesse when it comes to plating and flavor, and will surely impress your family and friends who may be expecting a simple plate of adobo.

Watch the video here:

 

What you'll need:

1 K pork belly (special thick bacon cut)

1 C cane vinegar

½  C  soy sauce

1-2 bayleaves about

freshly crushed peppercorn, to taste

10 garlic cloves , minced (more if desired)

1 Tbsp brown sugar (if a little sweetness is desired)

rock salt, to taste (NOT fine iodized salt)

About 1 Tbsp calamansi juice (if desired)

Regular olive oil

Instructions:

Marinate the pork belly slices in vinegar, soy sauce, bay leaves and peppercorn

Add garlic and brown sugar at the last 30 minutes of marination.

Be sure to “massage” the marinade into the meat for best absorption

Roll individually into rounds and secure with toothpicks or string

Heat some oil and brown the rolls and transfer to another bowl.

In the same oil, pour the marinade and bring to a slow boil, season with rock salt

This will be the sauce. Add back the rolls to combine .

Simmer, covered till sauce thickens and meat is tender.

Note: add calamansi juice to simmering sauce if you do not want a too strong vinegary taste but just a rounded sour note. 

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Erwan Heussaff

I'm an Ex-Fat Kid who loves to cook and create content. I believe food is an essential part in a healthy life and I try to show that through video recipes of some healthy, and some not-so-healthy dishes. It's all about balance. I touch on travel, fitness, nutrition and life in general. Come and join The Fat Kid Inside community. It's good fun.

– Founder and Former Fat Kid

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