Pork Belly Adobo

Pork Belly Adobo.

What can I say? This super easy and comforting Philippino dish is so so good. There are plenty of varieties and you can also make an amazing one with chicken, but I'm a sucker for pork belly.

Pair the thing with something sweet and/or sour to cut through the heaviness of the fat, and you have a perfect meal.

Ingredients (3-4p):

• 1 kg pork belly, no skin • 8 garlic cloves • 2 tbsp brown sugar • 4 tbsp white vinegar • 125 ml soy sauce • black pepper • 5 bay leaves • some water •

Yes... this are all the ingredients. You read it correctly.

1. Cut your pork belly in large chunks. A little larger than you would normally do. Mince the garlic and add all the ingredients to the pork. Mix well and let marinade in the fridge for at least 1 hour.

2. Get a large, heavy pan like a Dutch oven. Heat up a little bit of oil. On high heat, sear the meat. Add the leftover marinade with some water (about one cup, you can always add more of it becomes too dry too quickly).

3. Lower the heat to medium and let everything simmer while you stir occasionally. If the sauce gets too dry and sticks to the pan, add a little water. Cook for at least 1 hour. I cooked mine a little longer, almost 2 hours.

That's it.

Serve over rice and with a sweet and/or sour side like pineapple, mango or a pickle like cucumber.

Enjoy