Braised Pork Belly Adobo By Chef Leah Cohen | DAPULSE
DAPULSE
turbovote challenge dapulse
Braised Pork Belly Adobo By Chef Leah Cohen

Braised Pork Belly Adobo By Chef Leah Cohen

Braised Pork Belly Adobo By Chef Leah Cohen

turbovote challenge dapulse

AuthorDAPULSE R.CategoryDifficultyAdvanced

Yields8 Servings
Prep Time8 hrs 20 minsCook Time3 hrsTotal Time11 hrs 20 mins

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

1

Preheat the oven to 325˚F (160˚C).

2

Cut the pork belly in half crosswise and place in a Dutch oven or large oven-safe pot.

3

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.

4

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.

5

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.

6

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.

7

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.

8

Fill a large pot halfway with the oil and heat until it reaches 375˚F (190˚C).

9

Fry the pork belly until the skin is crispy and the center is hot, about 8 minutes.

10

Slice the pork belly between the scores.

11

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.

12

Enjoy!

Ingredients

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

Directions

1

Preheat the oven to 325˚F (160˚C).

2

Cut the pork belly in half crosswise and place in a Dutch oven or large oven-safe pot.

3

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.

4

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.

5

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.

6

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.

7

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.

8

Fill a large pot halfway with the oil and heat until it reaches 375˚F (190˚C).

9

Fry the pork belly until the skin is crispy and the center is hot, about 8 minutes.

10

Slice the pork belly between the scores.

11

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.

12

Enjoy!

Braised Pork Belly Adobo By Chef Leah Cohen

DAPULSE RECIPES

turbovote challenge dapulse
write for us dapulse contributor

DAPULSE RECIPES

Nutrition Facts

Nutrition Facts

Servings 8

Advertisement

turbovote challenge dapulse

Follow us

Don't be shy, get in touch. We love meeting interesting people and making new friends.

Join Us

Join our team banner dapulse