Fiery Adobo (Filipino pork adobo with green chilies and cayenne)
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Fiery Adobo

This recipe has been updated and modified from an earlier version originally published in December, 2004.
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 3
Author Connie Veneracion

Ingredients

  • 500 grams pork belly cut into two-inch cubes
  • 8 cloves garlic minced
  • 1/2 teaspoon crushed black pepper
  • 2 finger chilies sliced thinly
  • 1 teaspoon cayenne powder
  • 2 bay leaves
  • 1/4 cup vinegar
  • 1/4 cup dark soy sauce
  • 1/2 cup lechon sauce (store-bought is fine)

Instructions

  • Spread the pork belly cubes in a wide pan. Add the garlic, pepper, chilies, cayenne and bay leaves.
  • Pour the vinegar over the pork and spices. Bring to the boil. Cook over high heat, stirring occasionally, until the vinegar has been soaked up by the meat.
  • Lower the heat to medium and lightly fry the pork in the fat that it has rendered. Cook until the meat is lightly browned.
  • Pour in the soy sauce. Stir.
  • Set the heat to low. Cover the pan and braise the pork for an hour to an hour and a half or until fork tender (the actual cooking time depends on the quality of the meat). If the liquid dries up before the pork is done, add water, a quarter cup at a time.
  • When the pork is tender and the sauce has dried up, pour in the lechon sauce. Stir. Taste and adjust the seasonings, as needed. Simmer for a few minutes.
  • You may garnish the fiery adobo with chili slices before serving. Best with rice.