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Adobo Bisaya

Cebu-style crispy pork adobo cooked in vinegar and pork fat
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Prep Time 20 hours
Cook Time 1 hour

Ingredients
  

  • 1 Kilo Pork Belly Cut in Chunks
  • 1 tbsp Rock salt
  • 1 tbsp Pepper Corns
  • 4 pcs Dried Laurel Leaves
  • 1 cup Cane Vinegar or Sucking Tuba
  • 1 cup water
  • 2 cups pork Lard or neutral cooking oil
  • 1 head garlic smashed

Instructions
 

  • Instructions
    1. Combine and simmerIn a heavy-bottomed pot, combine Set A ingredients: pork belly, salt, peppercorns, bay leaves, vinegar, water (if using), pork fat, and turmeric or annatto oil (if using). Bring to a gentle simmer over medium heat. Do not stir.
    2. Cook until tenderSimmer uncovered for 45 minutes to 1 hour, or until the pork is fork-tender and the vinegar has mostly evaporated. Adjust heat to prevent burning.
    3. Render and brownContinue cooking as the pork browns in its own fat. Add garlic and chili (if using) during the last 10–15 minutes. Stir occasionally and allow the aromatics to toast without burning. Remove garlic or chili if they darken too much.

Video

Notes

 
Ingredients
Set A – for simmering:
  • 1 kilogram pork belly, cut into large chunks
  • 1 tablespoon rock salt
  • 1 tablespoon whole black peppercorns
  • 4 pieces dried bay leaves
  • 1 cup sukang tuba or cane vinegar
  • ½ cup water, optional
  • 4 cups pork lard or neutral cooking oil
  • ½ teaspoon turmeric powder or annatto oil, optional
Set B – for browning:
  • 1 head garlic, skin on, crushed
  • 1–2 pieces red chili, whole, optional

Instructions

1. Combine and simmer
In a heavy-bottomed pot, combine Set A ingredients: pork belly, salt, peppercorns, bay leaves, vinegar, water (if using), pork fat, and turmeric or annatto oil (if using). Bring to a gentle simmer over medium heat. Do not stir.
2. Cook until tender
Simmer uncovered for 45 minutes to 1 hour, or until the pork is fork-tender and the vinegar has mostly evaporated. Adjust heat to prevent burning.
3. Render and brown
Continue cooking as the pork browns in its own fat. Add garlic and chili (if using) during the last 10–15 minutes. Stir occasionally and allow the aromatics to toast without burning. Remove garlic or chili if they darken too much.
4. Store for later (optional)
If preparing ahead, remove the pork before fully crisping. Let cool. Strain out aromatics and store pork fully submerged in fat in a sterilized container. Refrigerate for up to 3 weeks.
5. To serve
Reheat or fry the pork in its own fat until golden and crispy. Serve hot with steamed rice and a dipping sauce of vinegar or calamansi.