A hallmark of Filipino cuisine, Adobo is made differently across the entire region. For this version, we are going to use pork belly instead of chicken or other cuts and we are going to make a dry adobo instead of a more liquid soup. Additionally, this dish will involve some brown sugar which really makes the flavor of the pork succulent and sweet.
Learn to make this dish for you and one other person (serving size 2)! We will drop off all the ingredients you'll need and in the right portions so you don't have to go out and buy a whole bottle of an ingredient just to only use a few ounces of it.
Kitchen Equipment you'll need:
- 1 Chef's Knife
- 1 Cutting Board
- 1 Small bowl w/ lid (Tupperware works)
- 1 Large Bowl
- 1 Large Colander/ Strainer
- 1 Large Pot
- 1 Saucepan
- 3 Medium-Sized Mixing Bowls
Total Prep Time: 40 Min (includes 30 min for meat to marinade)
Total Cook Time: 60 min (includes 45 min of simmering)
Difficulty Level: Easy
Dry Adobo: Caramelized Pork Belly over Rice
Please note the prep and cook times for this dish listed in the description so you can plan accordingly.