Chef Mharlon Atienza's Pork Belly Adobo with Sinangag

Serves 2-4


Pork Belly Adobo

850 g pork belly (skin on or off)

3 whole garlic cloves, peeled

½ cup (125 mL) gluten-free soy sauce

2 cups (500 mL) water

4 bay leaves

1 Tbs black peppercorns

Thai or Serrano chili (optional)

¼ cup (60 mL) vinegar

To taste salt

To taste raw sugar

2-3 scallions, sliced thinly (garnish)

Sinangag (Garlic Fried Rice)

2-4 cups cooked, day-old rice

¼ cup (60 mL) canola oil, or any neutral cooking oil

1 head garlic, peeled and minced or crushed

To taste salt

To taste sugar


    Pork Belly Adobo
  1. Cut pork belly into 2 cm cubes and place into Ziploc bag or spill-proof container.
  2. Crush garlic cloves, add them and soy sauce to bag with pork belly. Seal and refrigerate, allowing to marinate for at least an hour.
  3. In a large pot add water, bay leaves, and black peppercorn (use cheesecloth or a tea steeper to make removal easier). Simmer for 10 minutes. Remove peppercorns and bay leaves from water and discard.
  4. Remove pork belly from marinade and transfer to paper towel. Reserve the marinade.
  5. Bring the flavoured water to a boil. Add pork belly and cook for 5 minutes, skimming off any foam that comes to the surface.
  6. Add the leftover marinade and Thai/serrano chili if you like it spicy. Simmer for one hour, or until tender.
  7. Add vinegar and simmer for another 15 minutes. If you like a thicker sauce, simmer until the liquid forms a nice sheen and is thick and glossy.
  8. Taste and add sugar and salt to your liking. Garnish with thinly sliced scallions.
  9. Sinangag
  10. In a mixing bowl, gently break up day-old rice until there are no clumps.
  11. Add canola oil to non-stick wok or pan and heat on medium heat. Add garlic and fry, keeping a close eye on it. It should be golden brown, but not burned. Once garlic is golden brown, remove from oil and set aside.
  12. Add rice to oil and sauté. The goal is to heat the rice through, and get some of it crispy without burning.
  13. Once the rice is heated through, add back the browned garlic, and season with salt and sugar.

Read about Chef Mharlon Atienza here

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