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.

Dinoydoy

Fans of bitter gourd and pumpkin/squash will find this recipe a yummylicious dish to crave for.  Care to join me to cook and enjoy this simple recipe??  Let me share with you the recipe...

Ingredients: (serves 2-3)
1 medium bitter gourd, sliced
1 cup pumpkin/butternut squash, sliced
1/4 cup slices of pork belly 
1/2 tsp chicken stock granules (to taste)
1/2  onion, finely chopped
1/2 tbsp garlic, chopped
1 tomato, chopped
1 cup water (to add more if you prefer to have a more soupy dish)
Dashes of fish sauce (I replace with Worcestershire Sauce)
Dashes of ground black pepper
2 tbsp. cooking oil

Methods:

1. In a medium heated wok, add cooking oil and saute garlic and onion until fragrant.
2. Add pork belly, stir fry (if you prefer it to be brown and crispy, fry slightly longer), then add in tomatoes and cook for a minute.
3. Next,  add in pumpkin and bitter gourd, give it a quick stir fry, then add in chicken stock granules, follow by water.  Once the vegetables are cooked, season with fish sauce/Worcestershire Sauce and ground black pepper.  Taste for correct seasoning.  
4. Off the heat and serve!

Notes:

The original recipe is cooked with heavy broth, but this time round I cooked it rather dry. In my next round of cooking I will try a hand on more broth and season with fish sauce instead of Worcestershire Sauce.  

I adapted this recipe from Raymund with slight amendments to suit my cooking styles.