Filipino Pork Adobo

Ingredients: (serves 2)

300g. pork belly (remove skin, washed and cut into 1/2" cube)

1 tbsp. cooking oil

1/2 onion (cut into thin wedges)

3 garlic cloves (finely chopped)

Dash of chili flakes

Pinch of salt

Water for cooking

100ml. coconut milk

1/2 tbsp. brown sugar

Garnish:

1/2 chili (thinly sliced)

1 sprig spring onion (thinly sliced)

Marinade:

3 tbsp. vinegar

3 tbsp. light soy sauce

2 dried bay leaves

1/4 tsp. white peppercorns (whole)

Methods:

1. Marinate pork belly with marinade ingredients in the fridge for at least 30 minutes.  I marinate mine for few hours.
2. To cook, drain pork, reserving the marinade.  Pat pork dry with paper towel.  Heat 1/2 tbsp. cooking oil in a large pan over high heat.  Cook the pork in batches until golden brown.  Transfer to a plate and set aside.
3. Place the same pan back on medium high heat and add the remaining 1/2 tbsp. oil into pan.  Add onion, garlic and chili flakes.  Season with a pinch of salt.  Turn the heat to medium and cook, stirring until onion softens.  Add pork, reserved marinade and 1 cup water.  Cover and reduce heat to low and simmer for 30 minutes, stir in between to let the pork cook evenly.  Add more water if needed.
4. Add brown sugar and coconut milk, cook uncovered until the pork is tender and the sauce reduced.
5. Dish onto a serving plate, garnish with spring onion and fresh chili.
6. Serve with a plate of hot and fluffy rice.

This recipe is adapted from 'Marion's Kitchen' with slight adjustment to suit my cooking preference.