Classic Pinoy Adobo with Pork

Ingredients 0/21

Step 1

Tos the pork belly and pork loin in a big bowl with a tablespoon of groundnut oil to lightly coat the meat. Add in the garlic, ginger, red chile, peppercorns, brown sugar, bay leaves, and cumin, then mix in the diced apple, cider vinegar, and soy sauce. Give everything a good stir to make sure the pork is well coated, then pop it in the fridge to marinate for at least an hour, stirring it every now and then.

Step 2

When you’re ready to cook, heat the remaining tablespoon of oil in a deep pan over medium heat. Melt a tablespoon of butter in the pan and season with a pinch of salt and pepper. Toss in the chopped onion, bell pepper, and mushrooms, and cook them until they’re soft and fragrant, about five minutes.

Step 3

Add the pork along with all the marinade to the pan. Let it cook until the pork starts to brown, which should take around six minutes. Then stir in the lemonade, cornstarch, and bouillon to make sure the sauce covers the pork and veggies.

Step 4

Turn the heat down to low, cover the pan, and let it simmer gently for about an hour. You want the liquid to reduce and the pork to become tender but still a little pink in the center. If you have a meat thermometer, it should read at least 145°F (63°C). About ten minutes before it’s done, stir in the last tablespoon of butter for a nice, rich finish. Don’t forget to fish out the bay leaves before serving.