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Pork and mushrooms adobo

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 to 6
Author CASA Veneracion

Ingredients

  • 1 kilogram pork belly skin on
  • 1 whole head garlic segmented and crushed
  • 1/2 to 3/4 cup vinegar depends on how sour you want your adobo
  • 1/3 to 3/4 cup dark soy sauce depends on how salty you like it
  • 1 teaspoon peppercorns
  • 1 bay leaf
  • 1/2 kilogram fresh button mushrooms
  • 2 tablespoons sliced onion leaves

Instructions

  • Cut the pork belly into into 2-inch cubes. Place in a shallow cooking pan (a wok is best) and pour in the vinegar. Add the crushed garlic, peppercorns and bay leaf. Bring to a boil without stirring. Let boil for a few minutes and stir. Continue boiling until quite dry and the pork starts to render fat. Cook the pork in its own fat for a few minutes or until the edges are nicely browned.
  • Pour in the soy sauce and a cup of water. Simmer for an hour or until the pork is tender and most of the liquid has evaporated. Add the mushrooms and stir a few times. Cover and simmer for five minutes.
  • Transfer to a serving platter, sprinkle with the onion leaves and serve hot with rice.

Notes

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.