I love, love, love this recipe. I am pretty sure it is fattening and not good for my high blood pressure but I just love it. Anyway, I don’t really it every single day😜 as much I would like to. 😜 . Only on special occasions.
But there are those days that you can’t wait for a special occasion. It just pops in your brain and can almost taste it that you actually want to eat it. Well, we have got the recipe for you.
By the way, the above photo is called Chairman Mao’s Braised Pork.
Chairman Mao Braised Pork
1½ lbs pork belly
2 cups water
1 tbsp soy sauce (dark)
1 tbsp soy sauce (light)
(or 2 tbsp dark soy sauce)😜
1½ tbsp Shaoxing Rice wine
2 pieces Star anise
1½ tbsp sugar
1 tbsp rock sugar
1½ tablespoons oil
4 cloves garlic, peeled, bruised
¼ inch ginger, peeled and sliced
1 stalk spring onion, left whole
1 stalk spring onion, chopped for decoration
Slice the pork belly into inch pieces.
Add them to a casserole or pan of boiling water. Allow to boil for 5-7 minutes. Drain and allow to cool.
Meanwhile, heat the oil in a large frying pan, better yet in a wok over fairly low heat.
Stir in the sugar and cook until it had turned brown, not burnt.
Add the pork and coat it with the sugar. Cook for 5 minutes over medium heat, turning them constantly.
Pour in the wine.
Add the light and dark soy sauce (or just use 2 tablespoons of dark soy sauce). Let the pork soak in the soy sauce for a minute.
Add the water.
Drop in the star anise.
Sprinkle in the salt. Turn up the heat on high. Cover the wok or casserole and bring to a boil.
Turn down the heat, add the ginger, garlic and the spring onion.
Cover once again and simmer for 45-50 minutes on low heat.
Check and stir once in a while to ensure that the water has not completely evaporated, leaving a burnt offering.
Then sprinkle the rock sugar. The rock sugar will give the pork its shiny, succulent look.
Turn up the heat on high. Allow to cook for another 7-10 minutes. Stir it continuously and cover the pork pieces with the sauces.
Now it is ready. Transfer into a serving bowl and garnish with the chopped spring onion.
We have now a good selection of adobo recipes, which you can ‘search’ in this site.
I’ve always thought that adobo is a dish inherited or influenced by Spanish cuisine. After all they were the Filipino overlords for 333 years.
But apparently not, adobo or rather this recipe is truly native to the Philippines. It is so delicious that when the Spanish conquistadors tasted it, they insisted that it be called something Spanish, hence the adobo. Filipino adobo apparently is pretty similar to a Spanish dish called adobo.
Anyway, this recipe is very versatile. It can be used to cook not only pork, but chicken, beef, goat, lamb or mutton, seafood and even vegetables as well. Not only that adobo can also be a meat combination, especially of pork and chicken or vegetable and meat, like string beans and pork tandem.
Originally adobo did not have soy sauce added as now, but just seasoned with the ordinary salt. It was the influence of the large Chinese contingents in the Philippines that Chinese condiments started to be used profusely.
2 lbs pork belly, sliced into fairy big bite-size pieces
1 cup apple cider vinegar
6-8 garlic cloves, peeled and crushed
3 bay leaves
2 tbsp dark soy sauce
1 tbsp whole pepper corn
1 cup water
salt to taste
Using a large bowl, combine the soy sauce, vinegar, garlic and bay leaves.
To this add the pork belly. Stir into the marinade and leave to soak all the goodness for at least an hour, covered in plastic cling film inside the fridge,
Heat a wok or a large heavy bottomed saucepan.
Drop in the pork belly and the marinade. Heat for a couple of minutes.
Add the cup of water and whole pepper corns, then bring to a boil.
Turn down the heat, cover the pan and leave to simmer until the meat is tender. This should take about 40 minutes to an hour.
Check seasoning, add salt according to taste
Transfer to a serving dish. Decorate with a small sprig of parley and slices of onion as per photo above. 🙂
Serve hot with freshly boiled rice.
Share and enjoy. I find even my English family and friends are rather partial to adobo, especially pork ones.