My girlfriend fixed this for me in the Philippines and its absolutely delicious, especially if you get whole pork belly with the skin still on to cube. Sweet and sour and so good.
Place all ingredients in a large deep skillet on medium high heat. DO NOT STIR until the vinegar and soy have come to a boil. Add 1-2 cups chicken stock or water until meat is partially submerged. Bring back to a boil and then stir and turn down the heat to med low and let simmer uncovered until the meat is tender (30- 40 min). The sauce should be like a thin syrup, if you need to thicken, mix 1 tbs corn starch with 1/3 cup cold water and pour slurry into adobo stirring constantly until thickened. Serve over white rice.
Soy, mixed with brown sugar, ginger, and thai peppers make a great dipping sauce for the meat if you want to add a touch of heat.
Remember, Philippine cuisine is about balance so be careful with the sweet/sour/salty. If you get it right, you will know it with just a taste
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (2949g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 842 | ||
Calories from Fat: 61 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.8g | 9 % | |
Saturated Fat 1.1g | 6 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 3676.1mg | 127 % | |
Potassium 13660.3mg | 359 % | |
Total Carbohydrate 165.7g | 49 % | |
Dietary Fiber 51.7g | 207 % | |
Sugars, other 114g | ||
Protein 71.9g | 103 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 842
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