Pork Adobo As Made By Jeri Mobley Recipe By Tasty

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BRAISED PORK BELLY ADOBO BY CHEF LEAH COHEN RECIPE BY TASTY



Braised Pork Belly Adobo By Chef Leah Cohen Recipe by Tasty image

Here's what you need: whole skin-on pork belly, kosher salt, sugar, ground black pepper, star anise, garlic, bay leaves, soy sauce, apple cider vinegar, water, water, soy sauce, sugar, canola oil, bay leaf powder, freshly ground black pepper, garlic, coconut vinegar, full-fat coconut milk, oil, poached eggs, ground szechuan peppercorn, scallion, garlic, fresh cilantro, jasmine rice

Provided by Pierce Abernathy

Categories     Dinner

Yield 8 servings

Number Of Ingredients 26

1 ½ lb whole skin-on pork belly
¼ cup kosher salt
2 tablespoons sugar
1 teaspoon ground black pepper
1 pod star anise
2 cloves garlic
3 bay leaves
⅓ cup soy sauce
2 tablespoons apple cider vinegar
½ gal water
⅓ cup water
1 cup soy sauce
2 tablespoons sugar
2 tablespoons canola oil
½ teaspoon bay leaf powder
1 ½ teaspoons freshly ground black pepper
3 cloves garlic
⅓ cup coconut vinegar
⅔ cup full-fat coconut milk
oil, for frying
4 poached eggs
4 pinches ground szechuan peppercorn
2 teaspoons scallion, thinly sliced, green parts only
2 teaspoons garlic, fried
4 teaspoons fresh cilantro
jasmine rice, cooked

Steps:

  • Preheat the oven to 325˚F (160˚C).
  • Cut the pork belly in half crosswise and place in a Dutch oven or large oven-safe pot.
  • In a large bowl, combine the salt, sugar, pepper, star anise, garlic, bay leaves, soy sauce, apple cider vinegar, and water. Whisk until the salt and sugar have dissolved.
  • Pour the braising liquid over the pork belly. Cover the pork belly with a sheet of parchment paper, then tightly cover the pot with a sheet of aluminum foil. Bake for 2-2½ hours, until the pork is tender but not falling apart.
  • Remove the pork belly from the braising liquid and transfer to a wire rack set over a baking sheet. Chill uncovered in the refrigerator overnight.
  • Make the adobo sauce: In a medium saucepan over low heat, combine the water, soy sauce, sugar, canola oil, bay leaf powder, black pepper, garlic, coconut vinegar, and coconut milk. Simmer for 15-20 minutes. Remove the sauce from the heat and reserve until ready to use.
  • Remove the pork belly from the refrigerator and cut it into approximately 8 5-ounce (140 g) pieces. Score the pork by slicing through the fat cap, stopping once you reach the meat, in ½-inch (1 cm) sections.
  • Fill a large pot halfway with the oil and heat until it reaches 375˚F (190˚C).
  • Fry the pork belly until the skin is crispy and the center is hot, about 8 minutes.
  • Slice the pork belly between the scores.
  • To serve, ladle some adobo sauce on the bottom of a serving bowl. Arrange a portion of pork belly on top and garnish with a poached egg, Szechuan pepper, scallions, fried garlic, and cilantro. Serve with Jasmine rice alongside.
  • Enjoy!

Nutrition Facts : Calories 501 calories, Carbohydrate 9 grams, Fat 46 grams, Fiber 0 grams, Protein 13 grams, Sugar 4 grams

PORK ADOBO AS MADE BY JERI MOBLEY RECIPE BY TASTY



Pork Adobo As Made By Jeri Mobley Recipe by Tasty image

Jeri Mobley's pork adobo is savory, sweet, and perfectly tender with a slight acidic kick from cane vinegar, which is made from fermented molasses and popular in Filipino cooking.

Provided by Jeri Mobley

Time 1h40m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons avocado oil
1 medium yellow onion, thinly sliced
7 cloves garlic, minced
2 lb boneless pork shoulder, cut into 2 inch (5 cm) pieces
½ cup soy sauce
1 teaspoon freshly ground black pepper
½ teaspoon whole black peppercorn
2 teaspoons brown sugar
3 dried bay leaves
½ cup Datu Puti cane vinegar
1 cup water
rice, jasmine, steamed, for serving

Steps:

  • Heat the avocado oil in a deep, large skillet or medium Dutch oven over medium-high heat until shimmering. Add the onion and garlic and sauté until fragrant and the onion is translucent, 2-4 minutes.
  • Add the pork and brown on all sides, 4-5 minutes.
  • Add the soy sauce, ground pepper, whole peppercorns, sugar, and bay leaves and stir to combine. Pour in the vinegar without stirring, then cover the pot with a lid and let come to a boil.
  • Uncover the pot, gently stir the pork, then add the water. Cover again and simmer for 45-60 minutes, until the pork is fork-tender.
  • Remove the lid and cook for 15 minutes more, until the sauce has reduced. The color should be dark brown and the sauce should taste slightly tangy.
  • Serve the pork over steamed Jasmine rice.
  • Enjoy!

Nutrition Facts : Calories 568 calories, Carbohydrate 9 grams, Fat 37 grams, Fiber 1 gram, Protein 48 grams, Sugar 4 grams

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