Pork Belly Adobo with Quail Eggs

mariaantonette
Nov 5, 2015
2 min read

Adobo is said to be the unofficial National dish of the Philippines. It is highly recognized by most people who have visited the country or simply known a Filipino friend. As a "Pinay" chef, of course I would not miss to feature the most popular food of my motherland. The basic procedure is to put all the ingredients in a pot and let the meat marinate while cooking. It is a self cooking dish that requires no stirring. Although, I tweaked that procedure a little bit as you will read when you get to the directions. Now, let's start cooking and bring out the Filipino in you! Ingredients 1 1/2 lbs Pork belly, 1x1/2in cut (suggested meats: short ribs or chicken legs/thighs) 1/4 C Dark soy sauce 1/4 C Spiced or regular cane vinegar 1/2 C Water (add more if necessary) 1 whole Garlic, smashed and unpeeled 3 pcs Bay leaves, dried 15 pcs Whole black pepper 1 Tbsp Oil 1 can Quail eggs, peeled (optional) Directions 1. In a pan, sauté the smashed garlic with peelings. 2. Add bay leaves to infuse flavor and continue to sauté. 3. Once you get the aromatic smell of garlic and bay leaves, add pork and stir until the meat turns white.

Aromatics Pork belly Ready to get marinated

4. Add an equal amount of soy sauce, vinegar and water with the black pepper. Cover the pan and let the meat tenderize in soy sauce+vinegar solution. Do not stir until it boils. 5. Give it a little mix so the meat gets cooked in the sauce evenly. 6. Place the cover back and let the mixture dry out. 7. Check if the meat is tender enough. Add the other 1/4 C of water if the meat is still not ready, continue to cook with cover. 8. Once the meat is tender, add the quail eggs, stir, and cook uncovered for 2 more minutes.