- 1 kilo pork belly, cut into cubes
- 1 head garlic, peeled and crushed
- 2 dried bay leaves
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 tablespoon oil
- ½ cup vinegar
- 1 cup soy sauce
- 4 cups water
- 2 tsp worcestershire sauce (Lea and Perrins)
- 2 tsp hoisin sauce (Lee Kum Kee)
- 2 tsp sesame oil
- 1 tbsp sugar
- 2 tsp cornstarch (dilute in 5 tbsp water)
- ½ cup soy sauce
- 2 tsp onion powder
- 4 cloves garlic
- 1 tsp worcestershire sauce
- 1 tsp hoisin sauce
- Pepper powder
Preparing the spices
For the marinade: In a bowl, combine pork, soy sauce, worcestershire sauce, hoisin sauce, crushed garlic, onion powder and pepper. Place in the refrigerator and marinate for about 30 minutes.
For the Adobo cooking method: In a wide, heavy skillet over medium heat, heat oil. Add pork (set aside marinade mixture) and fry until pork is lightly browned for about 10 minutes. Move pork slightly on the side and fry crushed garlic until lighly browned. Saute pork and garlic together.
Add marinate mixture, 1 cup soy sauce, vinegar and allow to boil, uncovered and without stirring, for about 3 to 5 minutes. Let the vinegar evaporates. Add worcestershire and hoisin sauce, stir for 1-2 mins in low heat.
Add water and stir to combine. Allow to a boil for another 20 minutes in medium heat.
Lower heat, cover, and simmer for about 20 minutes more or until meat is fork-tender and sauce is reduced.
Add diluted cornstarch, stir and add bay leaves. Simmer for another minute or two until sauce is thick.
Season with salt, tsp of sugar and pepper to taste. Add sesame oil and stir well. Turn off heat.
Serve hot with rice. Enjoy!