I do not cook Filipino food often but when I do I go for the gusto! Moreover, this is the first time I’ve ever cooked a slab of pork fat and I must say I quite enjoyed it. Today for his lunch break, my 9-year old son had the remainder of last night’s pork belly adobo. As he took a bite, he closed his eyes and jovially said, “I’m in pork heaven…”I am not going to dictate this recipe by measurements, because frankly, I didn’t measure anything last night during prep. I merely gathered all the ingredients together and placed everything in my handy-dandy slow cooker!
So for the ingredients, I purchased a nice slab of pork belly from Whole Foods. It was about 1.67 pounds for less than $8.00. Doesn’t seem like a whole lot, but since I didn’t really know (at the time) what I was getting myself into, I decided to go small for starters. In addition, I also had added about a pound of pork stew meat that costs me only .89 cents. What a bargain that was!
The remaining components, essential for a traditionally good Filipino adobo dish are Silver Swan (or similar Filipino brand) special soy sauce, Datu Puti (or similar Filipino brand) white vinegar, fresh whole black peppers (5-6), fresh bay leaves (2-3), fresh cloves of garlic (3-4). I also tossed in some fresh, chopped shallots–but it’s optional.
Turn on the slow cooker to 6-hours on high setting. The sauce, you will find, will obviously be very fatty, so once in a while, I added about a teaspoon of soy sauce and vinegar within the six-hours cooking period just to give the meat more flavor. Meanwhile, I made about 5 cups of white rice in a rice cooker (I don’t quite know any Filipino household that does not own a rice cooker).
Lastly, for aesthetics, I served the whole pork belly, alongside the extra pork meat and white rice on banana leaves placed on top of a large wooden platter. That was it! Easy enough? Do enjoy and let me know what you think!–gcc