Braised pork belly adobo

I have pork braising in the sous vide for 20 hrs now.

 

I'm not mad at you. I'm just wanting to get some of that......... maybe a little mad

Have a great time

 

What’s the next step of the process?

 

I started off by pan searing the pork belly chunks. Setting it aside and sauteing the bulb of garlic, while onion and fresh bay leaf. Then add 1 part of vinegar, 2 parts soy and 1 can of coconut cream. Reduce for 30 minutes. Then bag them all, suous vide @ 156 for 24hrs.

Eat it over steam rice.

 

Where I just left, we had pork and chicken adobo every Thursday. I doubt it was as good as yours sounds.

 

Thus is just one version of pork adobo. I think I have at least 10 versions that I cycle. But I do have some favorites too. This is one of them.

 

The flavor varied as well for us. I think it depended on where the Philippiano cooks was from. It would also be difficult for consistency because they were cooking for thousands of people at the dining facility.

 

Oven roasted pork belly. Just add salt @250 for 6 hrs.

 

That looks a lot better than that crap my wife cooks. I've gotten to where I don't even eat it anymore. I swear she finds the cheapest cut of pork to make it.

 

10 different ways to cook adobo? Good lord i need to get those recipes.

 

Bonless pork shoulder country style ribs. Look for the the package with darker cut of meat. It's more tender and have more fat in its fibers.

 

I'l start typing up my recipes and share share it with you. You have to have the right cut of meat for it to work.

 

I would be interested as well. If that's cool to piggy back on this?

 

Not a problem.

 

Thank you kindly!

 

Dunno what she uses, but she made a pork roast Sunday and I wasn't a fan of that either. I like pork but certain cuts are meh same with beef. Her adobo reminds me of goulash as she'll use mixed vegetables and add tomato sauce. Maybe it's regional from her area. You may like it.

That pork belly sure looks like something I would enjoy.

 

I’d be interested too!!

 

When I was a kid my aunt would make our adobo (chicken/pork or catfish) just by taste.
Vinegar, soy, water, pepper, garlic cloves, maybe a bay leaf. We usually had chicken, once they’re done simmering we like to fry it up crisp, pouring some sauce into the oil so it has cooked garlic and bits, drain the oil and stir in rice to fry it. Dangit, I miss my aunt!! She cooked soo good!
For pork she would just braise it, often using ribs for more flavor

 

That's a first for me. I have not heard or tasted adobo with tomatoes sauce and vegetables.

 

Call me a cheater ! This is what I use. Lol

 

For a 3 pound chicken, i think it's almost equal parts vinegar and soy sauce (about 1/2 cup of each, a little more vinegar than soy sauce), should use cane vinegar or apple cider vinegar and the Filipino soy sauce, a few cloves of garlic chopped, a couple bay leaves, black pepper to taste, and my mom always put in a tablespoon of brown sugar to balance it out. Not everyone does the sugar but that's how I like it.

Some people like more sauce so you can change the amounts but keep ratios similar. I usually don't make it too saucy cause I don't like the chicken skin to get sogged out. You can adjust the ratios to your taste.

I've seen variations with coconut milk, onions, quail eggs and even potatoes. My buddy's dad put some pickling spice blend in it with clove, allspice, and cinnamon. That was unique.

 

Need lots of sauce for the rice. When we make chicken we fry it up to crisp and the skin turns into chicharron and becomes part of the fried rice!! Oh the garlic cloves get fried up crisp too!!

 

I usually finish the chicken under the broiler and reduce sauce to a thin glaze. I think this would be perfect for sous vide, especially with pork belly. I'll have to try it.

 

I think I'm kinda offended if that's the way she cooks adobo.

But from what you described, it sounds more like another dish called afritada.

Add me to that list of 10 different ways to cook adobo. I only know of a few, and only recently heard of adding coconut. Interesting

 

Y'all are making me hungry for adobo. I may have to go down to Mira Mesa and get some. MMM Adobo.

 

@SprinterAE86 Did you ever get around to typing up those recipes?

 

Wow. I just had adobo right now and saw this thread. I think I’ll have some more. Lol. Braised Pork Spare Ribs.

 

Mira Mesa ! Brings back memories, Grew up there in the 70's.

 

Did you call it Manila Mesa? Or was that a Navy thing?