Adobo marinated pork belly glazed and grilled on the barbecue

Another great recipe from my Tao expeditions in the Philippines. We tasted an incredibly melting-in-the-mouth and savoury meat at the Tao farm’s Kantina in the North of Palawan island. The pork is first simmered for hours to become tender, then marinated in “Filipino adobo style” then glazed on the barbecue. It’s finger-licking-good. This dish is so generous and easy-going. It’s perfect for sharing, especially if you have a lot of guests. Try it on!

You need

  • A nice piece of pork belly/ribs/rack (according to the number of guests)
  • Soy sauce
  • Pepper
  • Garlic
  • Rice or palm vinegar

SIMMER THE MEAT

Put the meat in a big pot. Bring to a boil and simmer for hours until the meat is very tender. In my case, for the piece I chose, I cooked it for 2 hours and a half.

Drain the meat and let it cool completely.

MARINATE THE MEAT IN FILIPINO ADOBO STYLE

In a bowl, pour some soy sauce and vinegar. You need around 5 amounts of soy sauce for each amount of vinegar. Add some mashed garlic cloves and freshly ground pepper.

Pour this marinade over the meat, rubbing it to cover the meat perfectly. Wrap and let rest for 12 hours in the fridge turning the meat from time to time to let it marinate on both sides.

GRILL THE MEAT ON THE BARBECUE

Remove the meat from the fridge and let it rest at room temperature at least an hour.

Put the meat on the barbecue and grill on each side glazing it with the marinade using a brush.

Serve it hot with plain rice and sautéed vegetables.

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  1. Pingback: Tao farm in Palawan, the perfect example of sustainable cooking - Mangez-moi

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