I should have known. The first moment that the idea of making pork belly adobo popped into my head, I should have known it would lead me to Marvin over at Burnt Lumpia. Sure enough, the very first entry to appear in my Google search was this unbelievably decadent, yet virtually idiot-proof recipe. Marvin posits that it's the best adobo he's ever had, and, judging by Mark's inarticulate moans as he shoveled it into his mouth, my partner-in-crime agrees. I certainly couldn't get enough, continuing to eat past the point of discomfort. That is how good this dish is, my friends.
- 1 1/2 cups apple cider vinegar (I doubled the original amount because the sauce is my favorite part)
- 2 tbsp sea salt
- 2 tsp fresh ground black pepper
- 2 lbs skin-on pork belly (I was surprised to find pork belly at Whole Foods relatively cheap, just a little over $5 a pound)
- 15 garlic cloves, peeled
- 4 bay leaves
- Steamed white rice, and lots of it (trust me.)
First, the prep work, which is so easy as to be virtually non-existent. I smashed and minced the garlic, then cut the beautiful slab of pork belly into cubes.
I mixed together the vinegar, salt and pepper in a small bowl, then poured it over the pork belly, garlic, and bay leaves in a large pot. I brought the liquid to a boil, then reduced the heat to low, covered and simmered for about an hour and 15 minutes. Every once in awhile I'd uncover the pot to check the seasoning (I added a tiny bit more salt at one point), and each time, the acridity of the vinegar hit me so hard I coughed. AWESOME, and I'm not being the least bit sarcastic. I love vinegar with the fiery passion of a thousand suns. No, seriously.
I turned the heat off, then, using a slotted spoon, I scooped the pieces of pork belly onto a baking sheet (skin side up) and stuck it under the broiler until the tops had turned a gorgeous brown, about 2-3 minutes.
I plated up some rice, then served it with the glistening cubes of pork belly and plenty of the delicious sauce. Marvin claims this recipe serves 6; Mark and I managed to polish it off in under an hour, repeatedly hauling ourselves up to get more until it was all gone. Is that a little disgusting, considering the fattiness of the dish? Sure. Do I regret it? Not. One. Bit.