Pinoy Pork Adobo

Directions

Ingredients :

½ pound pork belly

cut into 1 1/2-inch cubes

½ pound pork loin

cut into 1 1/2-inch cubes

2 tablespoons groundnut oil

divided

4 cloves garlic

diced

1 (2 inch) piece fresh ginger

chopped

1 red chile pepper

chopped

or more to taste

12 whole black peppercorns

2 teaspoons brown sugar

3 bay leaves

or more to taste

1 pinch cumin seeds

or to taste

½ apple

diced

1 tablespoon apple cider vinegar

1 tablespoon dark soy sauce

2 tablespoons unsalted butter

divided

1 pinch salt and ground black pepper to taste

1 medium red onion

roughly chopped

1 green bell pepper

diced

1 (3.5 ounce) package shiitake mushrooms

roughly chopped

1 cup sparkling lemonade

2 teaspoons cornstarch

1 cube chicken bouillon

Methods :

Combine pork belly and pork loin in a large bowl. Toss with 1 tablespoon groundnut oil to coat. Add garlic, ginger, red chile, peppercorns, brown sugar, bay leaves, and cumin. Mix in diced apple, cider vinegar, and soy sauce. Stir to coat the pork. Marinate in the fridge, stirring occasionally, for at least 1 hour.

Heat remaining 1 tablespoon oil in a deep pan over medium heat. Melt 1 tablespoon butter in the pan and sprinkle in salt and pepper. Add onion, bell pepper, and mushrooms. Fry until softened, about 5 minutes. Add the pork and marinade; cook until pork starts to brown, about 6 minutes. Stir in lemonade, cornstarch, and bouillon; sauce should cover the pork and vegetables.

Reduce heat and simmer, covered, until liquid is reduced and pork is tender but still slightly pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Add the remaining 1 tablespoon butter 10 minutes before pork is finished cooking. Discard bay leaves before serving.