Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Another way to cook the adobo — the lazy way — is to partially cook a whole slab of pork belly before cutting it into pieces. This was how I did it when I cooked the pork and mushrooms adobo in the photo. The pork belly was still frozen and there wasn’t time to let it thaw. Since there was no way I could cut it while frozen, I placed it in the wok, skin side down, added the vinegar, garlic, peppercorns and bay leaf. I let it boil in the vinegar then lowered the heat and let it simmer for 30 minutes. I didn’t need to add water because the frozen pork expelled enough water to make sure there would be enough liquid.
I turned off the heat after 30 minutes and let the pork sit in the remaining liquid for 15 minutes. Then, I lifted the pork belly out and cut it into 2-inch cubes. I returned the cut pork into the wok, turned on the heat and waited for the pork to render more fat. I cooked the pork in its fat, stirring until the edges started to brown. I poured in the soy sauce and water, and let everything boil. Then I covered the wok, turned down the heat and simmered the adobo for another 30 minutes. Then I added the mushrooms, stirred and simmered the adobo for another five minutes.