This recipe has been updated and modified from an earlier version originally published in December, 2004.
Prep Time 10minutes
Cook Time 1hour30minutes
Total Time 1hour40minutes
Author Connie Veneracion
500gramspork bellycut into two-inch cubes
1/2teaspooncrushed black pepper
2finger chiliessliced thinly
1/4cupdark soy sauce
1/2cuplechon sauce(store-bought is fine)
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.
Fiery Adobo printed from https://casaveneracion.com/fiery-adobo/ for personal use only. Not for republication nor distribution.